Veal Recipes

Archive for the ‘barbecue’ Category

45 minutes, plus marinating
Special instructions:
You will need 8 wooden skewers and they should be soaked in water 30 minutes
4 servings
Great for summer time on the barbecue or grill.
For the veal in this recipe, we use cubed milk fed veal heal, but you could many other veal cuts such as shoulder or loin.
We used colourful vegetables to make this dish more attractive.

Ingredients
1 lb veal, cut into 1-inch (2.5 cm) cubes 454 g
10 tablespoons extra-virgin olive oil plus more for grilling 150 ml
¼ cup red wine vinegar 60ml
5 garlic cloves, smashed and peeled
4 leafy sprigs fresh thyme
2 large eggs, room temperature
1 medium leek (white and light green parts only), trimmed
salt, freshly ground
black pepper, freshly ground
orange pepper
yellow pepper
red pepper
red onion
large tomato slice for garnish

Directions
- Marinate Veal
In a large bowl, whisk together 7 tablespoons oil and vinegar; stir in garlic, thyme and generous amount of freshly ground pepper.
Add veal and toss to coat.
Marinate, covered and chilled, for 1 hour.

- Leek Sauce
Bring a medium saucepan of water to boil. Using a slotted spoon, lower the eggs into the water; simmer for 9 minutes.
Transfer eggs to a bowl of ice water to stop cooking.
Let cool for 2-3 minutes, then peel.
Separate yolks from whites.
Cut leek crosswise into ¼ inch (1cm) rounds; wash in a bowl of cold water, agitating, then lift out and pat dry.

In a small skillet, combine leek, 2 tablespoons oil and 1/3 cup water; bring to a simmer and cook until leek is tender, about 5 minutes.
Let cool completely, then transfer mixture to a blender.
Add egg yolks, 2 tablespoons water, remaining tablespoon oil and generous pinch salt; purée until smooth (save egg whites for another use such a salad ).

- Veal Shish Kabob

Heat barbecue or grill to medium-high.
Remove veal from marinade and thread onto skewers.
Alternate with the different coloured  peppers and  red onion.
Brush grill with oil.
Cook, turning frequently, 10 minutes for medium-rare.

Serve with tomato slices and leek sauce.

We made a side dish of new red potatoes, which were covered covered in sour cream and sprinkled with fresh dill. You could also make a baked potato on the barbecue if new potatoes are not in season.

Spiedini di vitello con salsa di porro

45 minutes, plus marinating

Special instructions: You will need 8 wooden skewers and they should be soaked in water 30 minutes

4 servings.

Great for summer time on the barbecue or grill

Ingredients
1 1/2 lbs boneless veal loin, cut into 1-inch cubes
10 tablespoons extra-virgin olive oil plus more for grilling
1/4 cup red wine vinegar
5 garlic cloves, smashed and peeled 4 leafy sprigs fresh thyme
Freshly ground black pepper
2 large eggs, room temperature
1 medium leek (white and light green parts only), trimmed
Coarse sea salt
1 large tomato, cut into 1/4-inch slices

Directions
In a large bowl, whisk together 7 tablespoons oil and vinegar; stir in garlic, thyme and generous pinch pepper.
Add veal and toss to coat.
Marinate, covered and chilled, for 1 hour.

Bring a medium saucepan of water to boil. Using a slotted spoon, lower the eggs into the water; simmer for 9 minutes.
Transfer eggs to a bowl of ice water to stop cooking.
Let cool for 2-3 minutes, then peel.
Separate yolks from whites.
Cut leek crosswise into 1/2-inch rounds; wash in a bowl of cold water, agitating, then lift out and pat dry.

In a small skillet, combine leek, 2 tablespoons oil and 1/3 cup water; bring to a simmer and cook until leek is tender, about 5 minutes.
Let cool completely, then transfer mixture to a blender.
Add egg yolks, 2 tablespoons water, remaining tablespoon oil and generous pinch salt; purée until smooth (save egg whites for another use).

Heat grill to medium-high.
Remove veal from marinade and thread onto skewers.
Brush grill with oil.
Cook, turning frequently, 10 minutes for medium-rare; season with salt.
Serve with tomato slices and sauce.

Recipe source: La Cucina Italiana

Makes 8 miniature burgers

Ingredients

- Burger
1½ Ibs (750 g) ground veal shoulder
¼ cup (50 ml) chopped basil
¼ cup (125 ml) finely diced shallots
2 cloves garlic, chopped
3 tablespoons (45 ml) Dijon mustard
1 tablespoon (15 ml) cracked black pepper
2 teaspoons (10 ml) truffle oil
2 teaspoons (10 ml) Kosher salt

- Garnish
2 teaspoons (10 ml) olive oil
8 shiitake mushrooms, stemmed and sliced
salt and freshly ground pepper
3 tablespoons (45 ml) mayonnaise
1 avocado, diced
2 green onions, chopped
8 miniature bagels
8 slices raclette or Gruyere cheese
8 pieces of leaf lettuce
2 hot house tomatoes, sliced

Directions
Combine ground veal, basil, shallots, garlic, mustard, black pepper, truffle oil and salt in a bowl and gently mix by hand to combine.
Form 8 small patties, about 1 inch (2.5 cm) thick and 2% inches (6 cm) in diameter.

Pre-heat grill.

Heat olive oil in a small skillet over medium- high heat and quickly saute mushrooms until cooked.
Season with salt and pepper.

Combine mayonnaise, avocado and green onion in a bowl and mix together.

Place burgers on grill and cook approximately 3 – 4 minutes per side or until done to your desired amount.
Place bagels on grill. Place cheese on burger and keep warm just until the cheese begins to melt.

Place a piece of lettuce on the bagel, add avocado mayonnaise and a slice of tomato.
Arrange burger on top and finish with sauteed shiitake mushrooms.
Repeat with remaining burgers.

Source:  BJ Peter Eggel: Chef, The Breaclalhalle Inn, Fergus Ontario Canada

Preparation time:35 minutes
Cooking time: 8 minutes
Degree of Difficulty: Easy
Serves 4 

Ingredients
1lb Ground Veal 500g
1 small finely chopped onion
1 sweet red pepper, finely chopped
2 tablespoons chopped parsley 30ml
1 egg
3 slices of white bread with crusts removed and made into crumbs
1 pinch of cayenne pepper
¼ lb blue or Brie cheese divided into 4 balls 125g
1 tablespoon cooking oil 15ml
8 slices black or rye bread
to taste: salt and pepper

Directions
Mix all ingredients, except cheese, oil and black bread, in a bowl.
Let stand 4 hours in refrigerator.
Wrap cheese balls with the ground veal mix.
Shape into patties.
Coat with cooking oil.
Sear each side on barbecue over high heat for 1 minute, continue cooking over low heat for 4 to 5 minutes.
Toast bread and put meat in center of two slices of toasted bread; makes 4.
Dress burger to taste.
Can also be cooked in a frying pan.

Serve with: salad

Recipe Source (Vividly Veal Recipe Card)

4-6 servings
preparation time for marinade 2-3 hours
cooking time 20 minutes

Ingredients
4-6 veal chops about 1½ inch thick 4cm
½ teaspoon thyme leaves crumbled 2.5ml
½ teaspoon ground cumin 2.5ml
½ teaspoon chili powder 2.5ml
¼ teaspoon red pepper ground, dry 1ml
1½ teaspoons salt 7.5ml
1 small onion minced
½ cup cider vinegar 120ml
¼ cup salad oil 60ml
¼ cup ketchup 60ml
1 clove garlic sliced

Directions
Combine all ingredients, except the veal chops, in a mixing bowl.
Add the chops to a shallow dish and pour the marinade over them.
Let stand 2-3 hours.
Broil the chops slowly over propane barbecue or charcoal fire until brown on both sides.
Chops that are 1 inch thick (2.5cm) will take approximately 10 minutes per side turning at least twice during that time.
Baste the chops with the sauce left over from the marinade as often as the meat looks dry.
Remove the chops from the grill to a serving platter.

A suggestion to serve this with would be, baked potatoes with sour cream and chopped fresh green onions, accompanied by fresh broccoli warmed with garlic butter and slivered almonds.

Burger Supremo - veal and beef

6 servings – 6 patties 

Ingredients
1 lb. ground veal (540g)
1 lb medium ground  beef  (540g)
3 tablespoons Dijon mustard
4 tablespoons red wine (the bolder the flavour, the better)
I small egg (optional)
salt and fresh black pepper

We used medium ground beef as oppossed to lean, as the fat content adds a lot of flavour.

Directions
Break up the two meats onto a platter, mixing the varieties, in a single layer.
Don’t overmix at this point or meat will toughen. Set aside.

In small bowl, blend mustard and wine.
If desired, beat an egg into this mixture (this will help the patties keep their shape).
Drizzle wine mixture over meat.
Sprinkle with salt and pepper.
With as little mixing as possible, combine all ingredients.

Form six ¾ inch thick patties (or 4 if you want a thicker burger), packing mixture together tightly. cover and chill for at least one hour or overnight (allowing the patties to “set” in the refrigerator also helps them retain their shape) before barbecuing or panfrying.
Makes 4-6 patties

Recipe Source:  Adapted from the Ultimate Burger Recipe - Canadian House & Home July 2008

Zesty Grilled Veggies

Ingredients
3 Zucchini cut diagonally ( 1½ lb – 675g)
6 peppers – 2 red. 2 green, 2 yellow ( 2lb – 900g) cut into ½ inch wide strips
¼ cup Italian Dressing
¼ cup parmesan grated cheese

Directions
Cover part of the barbecue with heavy foil before preheating.
Spread the vegetables over the foil.
Grill for 10 minutes or until crisp and tender, turning occasionally.
Place in a bowl and add the Italian dressing, tossing to coat.
Sprinkle with the grated Parmesan cheese.

Preparation and Cooking Time
preparation time for marinade 2-3 hours cooking time 20 minutes
Servings 4-6

Ingredients
4-6 veal chops about 1½ inch thick 4cm
½ teaspoon thyme leaves crumbled 2.5ml
½ teaspoon ground cumin 2.5ml
½ teaspoon chili powder 2.5ml
¼ teaspoon red pepper ground, dry 1ml
1½ teaspoons salt 7.5ml
1 small onion minced
½ cup cider vinegar 120ml
¼ cup salad oil 60ml
¼ cup ketchup 60ml
1 clove garlic sliced

Directions
Combine all ingredients, except the veal chops, in a mixing bowl.
Add the chops to a shallow dish and pour the marinade over them.
Let stand 2-3 hours.
Broil the chops slowly over propane barbecue or charcoal fire until brown on both sides.
Chops that are 1 inch thick (2.5cm) will take approximately 10 minutes per side turning at least twice during that time.
Baste the chops with the sauce left over from the marinade as often as the meat looks dry.
Remove the chops from the grill to a serving platter.

A suggestion to serve this with would be, baked potatoes with sour cream and chopped fresh green onions, accompanied by fresh broccoli warmed with garlic butter and slivered almonds.