Veal Recipes

Archive for the ‘barbecue’ Category

Provitello Frozen Veal Rib Chops will stay juicy because they are cut fairly thin -Chef John Meyer.

Serves 4

An Easy Recipe
20 minutes to prepare
Grilling time 3 minutes on the BBQ

Ingredients
4 frozen (Provitello) veal rib chops

- Marinade
3 cloves of garlic
1 lemon
1 tablespoon of olive oil
pepper

- Side dish
20 small new potatoes
2 whole garlic cloves
pepper and salt to taste
few parsley stalks
parsley

- Main dish
2 Portobello Mushrooms
2 Romano tomatoes
2 chili Roma peppers
bunch of spring onions
parsley for garnish

- Mango Salsa
2 mangos
1/2 red pepper
red onion or white sweet onion
1 lime or some honey
1 Jalapeno pepper
white wine vinegar
salt and pepper
chives
sugar

Directions
To make the marinade for the chops take 3 cloves of garlic, peel, finely chop and put ina small bowl.
Cut a lemon in half and squeeze into the bowl
Add a some pepper and about a tablespoon of olive oil (75ml)

To make a side dish of new baby potatoes, add them to a saucepan. You can add a couple of cloves of peel whole garlic and put them in whole. Add a little bit of pepper and salt and add a few parsley stalks.
Put on stove to boil.

Remove the 4 frozen Provitello Veal Rib Chops from the packaging and place them on a large plate ready for the grill.
Slice the Portobello mushrooms in about 1/4 inch slices. This type of mushrooms were chosen as the slices can be large and there fit well on the grill. Place them with the chops.
Cut a 2 tomatoes in half and place with the chops.
Slice a couple of chili peppers and remove the seeds and place the pieces on the plate as well.
Slice the top off the green onions and an cut off the root strands. Place on the plate.

To prepare the Mango salsa for the recipe take a couple of mango’s, chop in half and peel away the skin. Cut into small cubes and place in a serving bowl.
Chop up 1/2 a red pepper to add contrasting colour and add to the bowl.
Chop up a large red onion or white sweet onion and add to the mix.
Cup a lime in half and squeeze the juice into the salsa. ( can also use honey)
Chop up and add a Jalapeno pepper.
Add a little white wine vinegar, a little pepper,salt and also a touch of sugar .
Add a few chives — toss the mixture and leave for about 2 hours.
However if not prepared in advance – it is still fine to eat within a 1/2 hour when the chops have been grilled.

Remove the potatoes when cooked and strain. Remove the garlic pieces. Put in serving dish and add some parsley.

Start the BBQ and bring to high heat. Then lower slightly. Make sure the grill is clean so that the chops do not stick. Add the marinade to both sides of all the chops and vegetables previously cut.
Add everything at once to the grill — all the vegetables and the veal chops and grill for 3 minutes turning everything once. You can add some Feta Cheese and to the top of the tomatoes near the end.

4 servings

Ingredients

the stuffing:
1 tablespoon extra-virgin olive oil
1/2 cup finely chopped yellow onion
2 teaspoons minced garlic
2 plum tomatoes, cored, seeded, and chopped
1 package (10 ounces) frozen chopped spinach, defrosted and squeezed very dry
3 slices prosciutto (about 2 ounces), finely chopped
1/2 cup coarsely grated fontina cheese
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

the rub:
2 teaspoons finely chopped fresh rosemary
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 veal loin chops, about 3/4 lb each and 1-1/4 to 1-1/2 inches thick
Extra-virgin olive oil

Directions
To make the stuffing: In a large sauté pan over medium heat, warm the olive oil and cook the onion until soft, 5-6 minutes.

Add the garlic and cook for 1 minute more.
Add the tomatoes and cook for 3 minutes, then add the spinach and cook for 2 minutes.

Remove from the heat and allow to cool for 3-4 minutes, then add the remaining stuffing ingredients.
Divide the stuffing into four portions.

To make the rub: In a small bowl combine the rub ingredients.

Trim the chops of any excess fat and cut a pocket in the side of each chop.
Push the stuffing into the pockets and close with toothpicks. Lightly brush or spray the chops with olive oil and season with the rub.
Allow to stand at room temperature for 20 to 30 minutes before grilling.

Grill over Direct Medium heat until medium rare, 15-20 minutes, turning once halfway through grilling time.
Remove from the grill and allow to rest for 3-5 minutes.
Serve warm.

This exceptional dish gets its flavour from the grill. The easy-to-make sauce adds a rich, velvety texture.

6 servings

Ingredients
3 tablespoons butter
1/2 medium onion, sliced
2 Granny Smith apples 
2 teaspoons apple cider vinegar
1 pinch salt
3 cups sparkling cider
1-1/2 cups brown gravy
1-1/3 lbs veal scaloppini (about 12, 1-1/2 ounces each) 600g
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Olive oil

Directions
In a sauté pan, melt the butter and sauté the onions until soft.
Peel, core, and thinly slice the apples.
Add to the onions, and sauté until the apples are soft, about 3- 5 minutes more.
Remove from the heat and add the vinegar and salt.
Refrigerate until cold.

In a medium saucepan, simmer the sparkling cider until only 1/2 cup remains, 30-45 minutes.
Whisk in the brown gravy; simmer gently for 10 minutes.
Remove from heat.
Lay a few scaloppini on a long sheet of waxed paper.
Cover with another sheet of waxed paper.

With the flat side of a meat mallet, pound the scaloppini until very thin, then lay them on a clean work surface.
Repeat with the rest of the scaloppini, working in batches.

Season the flatten scaloppini with salt and pepper.
Top each with an equal amount of the chilled apple mixture.
Fold each scaloppini in half to make a pocket and close with a toothpick.
Brush pockets with oil. Grill over Direct High heat for 4-6 minutes, turning once halfway through grilling time.

Reheat the sauce and serve with the veal pockets.

Recipe Source: BBQ UK

4 servings

Ingredients
1/2 package frozen spinach leaves, thawed 300g
2 cloves garlic, minced
1/2 teaspoon salt and pepper
1 egg
1/4 cup dry Italian bread crumbs
1/4 cup grated Parmesan cheese
1 tablespoon chopped fresh parsley
1lb lean ground veal 454g
2 slices ham
2 slices Provolone cheese

Directions
In bowl, combine thawed spinach and half each of the garlic, salt and pepper.
Set aside.

In large bowl, beat egg; stir in bread crumbs, Parmesan cheese, parsley and remaining garlic, salt and pepper.
Add veal; mix just until combined.

Place ham on cutting board; top each slice with 1 slice cheese, then half of the spinach mixture.
Roll up; cut in half. Shape veal mixture into four 3/4-inch (2 cm) thick patties around ham roll-ups.
(Make-ahead: Layer between waxed paper in airtight container and refrigerate for up to 24 hours or freeze for up to 1 month. Thaw in refrigerator.)

Place on greased grill over medium heat; close lid and grill, turning once, until digital thermometer inserted sideways into centre reads 160°F (71°C), about 15 minutes.

Recipe Source Canadian Living Test Kitchen

4 servings

Ingredients
1 egg
1 clove garlic, minced
1/4 cup minced Italian parsley 50ml
3 tablespoons ground tomatoes 45ml
1/2 teaspoon salt
1/4 teaspoon pepper
1lb ground veal 454g
4oz Gorgonzola cheese  113ml
4 hamburger buns

Directions
In large bowl, beat together egg, garlic, parsley, tomatoes, salt and pepper; mix in veal.
Shape into 4 balls.
Press one-quarter of the cheese into centre of each ball; flatten into patty.
(Make-ahead: Layer between waxed paper in airtight container and refrigerate for up to 24 hours or freeze for up to 1 month. Thaw in refrigerator.)

Place on greased grill over medium heat; close lid and grill, turning once, until digital thermometer inserted sideways into centre reads 160°F (71°C), 12 to 15 minutes.
Sandwich in buns.

Recipe Source: The Canadian Living Test Kitchen

Serves 4

Ingredients
4 veal loin chops
4 tablespoons extra-virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly-ground black pepper
2 1/4 teaspoon balsamic vinegar
2 tablespoons, coarsely-chopped parsley
2lemons halved, seeded

Directions
Preheat  barbecue to very hot (or grill, grill pan, broiler)
Rub the veal chops with 1 tablespoon of the oil.
Season with half the salt and pepper.
Place the remaining salt, pepper, olive oil, and balsamic vinegar in a jar.
Cover tightly and shake well to combine.
Grill the chops l0 minutes a side and transfer to a warm serving platter.
Drizzle with the olive oil and balsamic mixture, sprinkle with the parsley, and serve with the lemon halves.

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)