Veal Recipes

Archive for the ‘ground’ Category

6 servings

Ingredients

Sauce
3/4 cup mayonnaise, preferably olive-oil variety 175 ml
2-3 large roasted garlic cloves, mashed
zest of 1/2 lemon 15 ml
1 tablespoon chopped fresh flat-leaf parsley

Burgers
1 1/2 lbs lean ground veal 750g
1/4 cup (50 ml.) milk or cream
1 egg
1 large shallot, minced
8 sun-dried tomatoes, finely chopped
2 tablespoons  chopped fresh flat-leaf parsley 25ml
1 teaspoon finely minced fresh or dried rosemary 5ml
1/2 teaspoon  salt
1/4 teaspoon freshly ground black pepper
1 cup fresh bread crumbs 250ml
1 -2 tablespoons  each of unsalted butter and olive oil
6 focaccia or other buns
6 slices provolone cheese

Polenta
4 oz thinly sliced hot or sweet pancetta 125g
1 can concentrated chicken broth 340ml
1 cup cornmeal, preferably coarse 250ml
2 tablespoons unsalted butter
1 tablespoon chopped fresh flat-leaf parsley
1/2 cup freshly grated Parmesan cheese

Directions
To make sauce, stir mayonnaise with roasted garlic, zest and parsley.
Cover and refrigerate for up to 2 days.

Crumble veal into a mixing bowl.
Measure milk; beat in egg until combined.
Pour over veal. Sprinkle shallot, tomatoes, parsley and rosemary over top.
Sprinkle with salt and pepper; top with bread crumbs.
Using hands, work all the ingredients until uniformly mixed.
Form veal into 6 patties about 3/4 inch (2 cm) thick.
Cover and refrigerate until ready to fry, up to a day.

To make polenta, dice pancetta.
Place in a small frying pan over medium-low heat.
Slowly fry 15 to 20 minutes, stirring often, or until golden and crisp.
Drain on paper towel; set aside.

Pour broth into a large measure; add water to bring to 4-cup (1-L) level.
Bring liquid to a boil over medium heat.
While briskly whisking, shake cornmeal slowly into liquid; work out any lumps.
Reduce heat to low so mixture barely simmers, covered, for 30 minutes.
Stir every 5 minutes with wooden spoon, scraping bottom of pan.
Then stir in butter, parsley and season with several grindings of black pepper.
Do not add any salt, as pancetta garnish is quite salty.
Keep warm.

Fry burgers in batches or in 2 pans as needed.
Heat 1 tbsp (15 mL) each of butter and olive oil, in a large frying pan over medium heat.
Add burgers without crowding. Fry for 8 to 10 minutes on first side.
Turn; fry for another 8 to 10 minutes or until crusty.

Slice focaccia horizontally; place cheese on bottom halves on large warm serving plates.
Add burger and a dollop of sauce; perch buns on top at an angle.
Spoon polenta on one side; garnish with crispy pancetta and Parmesan.
Pass remaining sauce.

Recipe Source: Food And Drink  LCBO Winter 2010

Special Christmas meat pie tradition from Quebec

serves 4-6  — (1 pie)

Ingredients
1/3 lb ground beef
1/3 lb ground pork
1/3 lb ground veal
1 small onion, finely chopped
1 small potato, grated
1 small garlic clove, crushed
1/2 teaspoon salt
1/4 teaspoon celery salt
1/4 teaspoon clove
1/8 teaspoon cinnamon
1/8 teaspoon nutmeg
1/2 cup water
1 pastry for double-crust pie

Directions
Place all the ingredients (except for pie shell) in a sauce pan and bring to boil and cook uncovered for 20 minutes over medium heat.
Cool the meat mixture and pour in pastry lined pan. Note: I like to cool mine in refrigerator over night if time permits.
Cover with the top crust, cut steam vents and bake in a 400F oven until golden, about 45 minutes.
Freeze well.

Recipe Source: Recipezaar

Veal & Vegetable Lasagna

Takes 1-3/4 hours.
9 servings.

Ingredients
1 1/2 lbs ground veal
2 teaspoons olive oil
2 large yellow bell peppers, cut into sixths
1 package (10 ounces) fresh spinach, torn 1/2 teaspoon salt
1 jar (26 to 28 ounces) prepared garlic and mushroom pasta sauce
1 can (14-1/2 oz ) diced tomatoes, undrained 10 uncooked lasagna noodles (not oven-ready)
4 cups shredded smoked mozzarella cheese

Directions
Heat oven to 375°F.
Heat oil in large nonstick skillet over medium heat. Add peppers; cook 3 to 4 minutes or until crisp-tender, stirring occasionally.
Remove from skillet; set aside.
Add spinach to same skillet; cook and stir 1 minute or until slightly wilted.
Drain excess liquid.
Remove from skillet; set aside.

Brown ground veal in same skillet over medium heat 7 to 8 minutes or until veal is no longer pink, breaking up into 1/2-inch crumbles.
Pour off drippings. Season with salt.
Stir in pasta sauce and tomatoes.

Spread 2 cups sauce mixture in 13 x 9-inch baking dish.
Place 4 noodles lengthwise and 1 noodle crosswise (break noodle to fit) in a single layer; press lightly into sauce. Layer spinach over noodles.
Arrange peppers in single layer over spinach.
Sprinkle with half of cheese. Spread 2-1/2 cups sauce over cheese.
Cover with remaining noodles; press lightly into sauce.
Spread remaining sauce over noodles.

Cover with aluminum foil; bake in 375°F oven 1 hour.
Remove from oven. Sprinkle with remaining cheese.
Tent with aluminum foil; let stand 15 minutes before cutting.

Cooks Tips: One (10-ounce) package frozen leaf spinach, defrosted and drained well, may be substituted for fresh spinach. Regular mozzarella cheese may be substituted for smoked mozzarella.

Nutrition information per serving: 407 calories; 32 g protein; 36 g carbohydrate; 14 g fat; 3.8 mg iron; 745 mg sodium; 88 mg cholesterol.

Recipe Source — Veal Made Easy

serves 8

Ingredients
22 tomatoes, firm and ripe
1 teaspoon kosher salt
1 lb ground veal 454g
2 teaspoons garlic, finely minced
1 teaspoon sugar
2 shallots, finely chopped
1/3 cup dried black fungus mushrooms
1 (2 oz) package dried bean thread noodles
1 teaspoon mushroom seasoning salt
1/4 cup parsley, finely chopped
4 tablespoons canola oil (or any neutral oil)
1 yellow onion, chopped
2 teaspoons tomato paste
1 (2 inch) chunk leek (white part only), finely chopped
1 stalk green onion, finely chopped
1/3 teaspoon cumin powder
1 teaspoon red chili powder
1 teaspoon salt
1/2 teaspoon black pepper, freshly ground

Directions

2 days before:

Frying the garlic and shallot: In a saucepan, heat about 2 tablespoons of canola oil. Add a teaspoon of garlic and 1 shallot. Cook until slightly golden. Transfer to a bowl (don’t drain). Let cool.

Seasoning the meat: Place the ground veal in a large bowl. Add the golden garlic and shallot with oil, raw shallot, leek, green onion, cumin powder and red chili powder. Mix well. Season with salt and pepper. Cover with plastic wrap and refrigerate overnight.

The next day:

Preheat the oven to 400°F.

Prepping the tomatoes: Reserve 2 tomatoes.
Halve the rest of the tomatoes horizontally.
Remove and reserve the juice, seeds and flesh of the tomatoes in a bow.
Leave the separating membrane in the inside though, as the meat will grip to the shape of the inside membrane while cooking. Sprinkle the inside with kosher salt.
Layer a cooling rack on top of a baking sheet and place the tomato halves on top, flesh side down.
Let them sit for 1/2 hour.
Pat dry with kitchen towels.

Prepping the bean thread noodles:
Place the whole package of dried bean thread noodles in a bowl.
Don’t forget to cut the little cotton threads and discard them!
Soak them in cold water for 20 minutes and drain.
Chop into 1 inch threads.
Set aside.

Prepping the black mushrooms:
Soak the black fungus mushrooms in boiling water for 2-3 minutes then drain.
Chop finely.
Set aside.

Finishing the meat seasoning:
In the large bowl of ground veal mixture, add a tablespoon of parsley, bean thread noodles and black mushrooms.
Sprinkle with mushroom powder.
Mix well.
Refrigerate the mixture until you’re ready to stuff the tomatoes.

Checking the seasoning:
In a small pan, heat about 1 teaspoon of peanut oil.
Add about 1 to 2 tablespoons of the veal mixture.
Cook for about 3 minutes. Taste the meat.
Season with more salt and pepper if necessary.

Cooking the meat:
Stuff the halved tomatoes with about 1 to 2 tablespoons of the veal mixture.
In a large pan, heat some oil. Infuse the oil with the remaining garlic.
Add the stuffed tomatoes, meat side down.
Cook until the surface of the meat is nice and golden.

Transfer all the tomatoes to a roasting pan. Bake for 40 minutes.
Let cool completely then refrigerate overnight.

The following day:

Making the sauce:
Chop the remaining 2 tomatoes.
In a deep large pan, add some oil.
Add the chopped yellow onion.
Cook until it’s golden. Season with salt and pepper.
Add 2 tablespoons of parsley (stem included, because that’s where the flavor is the most potent).
Add the chopped tomatoes, the tomato paste and the reserved tomato pulp. Cook for about 10 minutes. Add the stuffed tomatoes, flesh side up.
Cover and simmer for about 5-8 minutes.

Serving time:
Serve immediately. Garnish with some parsley. Accompany with steamed jasmine rice, a dipping sauce with fermented fish sauce base called nước mắm and some chili garlic sauce or Sriracha.

Recipe Source:  Jacqueline Pham

Serves 6

Ingredients
1 lb ground veal (450 g)
2 cloves garlic minced
1 egg, beaten
1/3 cup  dry bread crumbs (80 ml)
1/3 cup  grated Parmesan cheese (80 ml)
2 tablespoons  minced green onion (30 ml)
2 tablespoons   grainy mustard (30 ml)
1 tablespoon   creamy horseradish sauce (15 ml)
1 teaspoon  dried Italian seasoning (5 ml)
1/2 teaspoon  kosher salt (2 ml)
1/4 teaspoon  freshly ground black pepper (1 ml)
6 crusty Italian buns

Directions
In a large bowl, combine veal, garlic, egg, bread crumbs, cheese, green onion, mustard, horseradish, Italian seasoning, salt and pepper.
Mix well.
Shape into 6 patties, 1/2-inch (1.3- cm) thick.
Spray skillet or contact grill with vegetable cooking spray or oil.
Place patties on grill, cook for 6 to 8 minutes, or until no longer pink and internal temperature has reached 160 F (71 C).
Garnish with your favourite toppings and serve in crusty Italian buns.

Recipe Source www.go-at-home.com

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

Serves 2

Ingredients
¾ lb ground veal 350g
¼ cup white rice
2 large bell peppers
1 tablespoon butter
1 rib celery, diced
¼ small red onion, diced
1 small tomato, diced
¼ cup freshly grated parmesan cheese, divided
pinch Kosher salt
¼ cup dried shitake mushrooms
1 teaspoon dried rosemary
1 teaspoon dried sage
¼ cup panko (bread crumbs)

Directions

Reconstitute the mushrooms in warm water. Preheat oven to 375 degrees.

Meanwhile, triple wash the rice and put in a small pot with ½ cup of water on high heat. When water begins to boil, reduce heat to low and cover, allowing to simmer for 15 minutes.

Slice the tops off of the peppers and remove the seeds and stem. Dice up the tops, leaving the bottoms intact as a bowl. In a medium skillet, melt the butter, and add the diced peppers, celery, onion, and tomato, and sprinkle salt on top. Cook down until onions are translucent and veggies are tender-crisp.

Strain off the mushrooms, reserving the water, then dice the mushrooms. Pour ¼ cup of the mushroom water into the veggies and allow to simmer uncovered for approximately 5 minutes. Strain the veggie mixture and reserve the liquid.

In a medium bowl, combine cooked rice, mushrooms, lamb, rosemary and sage. Mix in veggies until well combined. Add 1/8 cup cheese and panko, and mix well. Spoon into pepper bowls and place in a loaf pan with about a cup of water on the bottom. Sprinkle a little more panko on top. Bake for 45 minutes.

Meanwhile, pour reserved liquid into saucepan over medium heat and stir in remaining cheese, and reduce by half. Remove from heat until peppers are done.

Once peppers are done, plate peppers, and pour the liquid from the loaf pan (along with any solids) in with the reduced juice. Return to medium heat and reduce again by half. Spoon sauce over top of the peppers and serve.

1 Servings

Ingredients
3-4 green peppers
½ lb ground veal chopped fine (200g)
½ cup bread crumbs
little parsley
1 small onion
juice of gravy or soup stock

Directions
Cut tops off peppers and scoop out seeds.
Soak in salt water while making stuffing.
Brown meat.
Mix well together with other ingredients.
Season and moisten with gravy or soup stock.
Stuff peppers and bake one hour in a moderate oven.

Serves 8
Prep time: 30 min
Total time: 40 min

Ingredients

½ lb ground veal (220g)
1/3 cup whole milk
1/3 cup fine dry bread crumbs
6 bacon slices, chopped
½ cup finely chopped onion
1 tablespoon chopped garlic
1 tablespoon finely chopped seeded canned chipotles in adobo
1 teaspoon ground cumin
¾ teaspoon dried oregano
2 tablespoons water
¾ lb ground pork (300g)
1 large egg, lightly beaten
¼ cup chopped flat-leaf parsley

* Equipment: about 16 (6-inch) (15cm) wooden skewers, soaked in water
* Garnish: lime wedges

Directions
Stir together milk and bread crumbs in a large bowl.

Cook bacon in a 10-inch (25cm) heavy skillet over medium heat, stirring occasionally, until crisp.
Transfer with a slotted spoon to paper towels to drain.

Pour off all but 1 tablespoon fat from skillet, then cook onion, garlic, chipotles, cumin, and oregano in skillet, stirring, until onion is softened, about 3 minutes.
Add water and cook, stirring and scraping up brown bits, until water has evaporated, about 1 minute. Stir into bread crumb mixture, then add ground meats, egg, parsley, bacon, and 1 teaspoon salt and mix well with your hands.

Preheat broiler.

Form scant tablespoons of meat mixture into balls and thread 3 balls ½ inch apart onto each skewer, arranging skewers on a lightly oiled broiler pan.
Broil 3 – 4 inches (8-10cm) from heat (do not turn) until browned and cooked through, 8 – 10 minutes.

Recipe Source : Epicurious

Serves 6

Ballotine definition:  A ballotine is a piece of meat, fish, or poultry that has been boned, stuffed and then rolled and tied into a bundle. It is alleged that ballotine of turkey is a classic dish among high society England and is claimed to be the Queen’s favourite Christmas lunch.

Ingredients

4 ¼ lb fresh turkey breast (2.1 kg)
1 lb ground lean veal (480 g)
¼ cup  liquid egg substitute (60 ml)
½ teaspoon ground nutmeg (2.5 ml)
freshly ground pepper
¼ teaspoon kosher salt (1.25 ml)
1 2oz  piece lean smoked ham cut into ½ inch slices (60 g)
bouquet garni (parsley, fresh thyme, and bay leaf tied together)
2 onions
2 whole cloves
2 carrots
1 clove garlic
4 whole peppercorns

Directions

Bone the turkey breast, scraping the meat away from the bone without breaking the skin.
Place on a piece of double cheese cloth, skin side down. Place the bones in a large kettle.

Put the veal in a food processor fitted with the metal blade.
Add the egg substitute, nutmeg, pepper, and salt.
Process until the stuffing is smooth.

Cover the turkey breast with the veal stuffing leaving 1 inch (2.5 cm) around the edges.
Place the ham slices down the middle and roll up the ballottine into a tight roll length-wise in the cheese cloth.
Tie the ends tightly with kitchen string, and tie the breast every 2 inches to maintain the form during cooking.

Place the ballotine in the kettle along with the bouquet garni, onions which have been stuck with the cloves, carrots, garlic, and peppercorns.
Cover with 2 ½ quarts (2 ½ litres) of water and bring to a simmer.
Cover and simmer for 1 hour.
When cooked through, remove from the cooking liquid and allow to cool for 10 minutes.
Remove the string and cheese cloth.
Slice, removing the skin as you do so and place on a heated platter.
Serve immediately.