Transfer the juice to a pan, place on a high heat and reduce the juice
to a syrup.
Add the vanilla bean and reduce the juice
to a syrup.
Then reduce the juice
in a small saucepan, add a little butter and season.
These starches will reduce the juice
loss from meat products, reduce the problem of matter transfer, are lower in calories and help to increase heat penetration.
Reduce the juice
with redcurrant jelly until it slightly thickens into a sauce, return the meat to the sauce and check seasoning.
If the sauce is thin strain and reduce the juice
, otherwise add the apricots, lemons and chick peas and simmer for a few minutes.
Run the chillies through a juice extractor, then reduce the juice
in a saucepan until it darkens and starts to thicken.
Over a high heat, reduce the juices
to 1-2 tablespoons.
Return the pot to the hob, skim off any fat, then bubble for 5 minutes to reduce the juices
Meanwhile reduce the juices
until slightly thick, pop the veal back in and add the parsley, garlic and lemon zest.
Add the onions and celery and reduce the juices
to approx 200ml by simmering for a few minutes.
Reduce the juices
with red currant jelly until it slightly thickens into a sauce, return the meat to the sauce.