Veal Recipes

Archive for the ‘ground’ Category

serves 2

Ingredients
4 small veal scallopini 80 g each
1/4 lb lean, finely ground veal for stuffing 100g
pistachios, pine nuts, black chanterelles, and a few nice spinach leaves
4 stalks of green asparagus
1/2 lb fresh mushrooms 250g
1 small onion, one garlic clove
1/4 lb rice, chopped fresh herbs 100g
salt, white pepper, cream, white wine, butter lard

Directions
Create a filling from 100 g lean, finely ground veal with salt, white pepper, cream, pine nuts, pistachios and black chanterelles.

Tenderize the veal schnitzel beneath a cloth, salt, cover with the blanched spinach leaves and cover thinly with the filling, roll and fix with a piece of string.
Sear on all sides in the butter lard and then bake slowly in the oven until finished.
While keeping the roulades warm, make a light au jus in the pan with white wine and a bit of cream.

Lightly fry the sliced onions in the butter lard, add the washed and quartered mushrooms and roast briefly, douse with white wine, season with salt, white pepper and garlic, allow to cook briefly and then finish with cream.
Mix the steamed rice with the chopped herbs.
Cut once diagonally through the roulades and surround with the au jus.
Serve with the green asparagus, creamed mushrooms and herb rice on the side.

A Christmas Eve tradition form Quebec, Canada. However, this savoury pie is terrific for any dinner.
This filling can be made ahead and frozen until you’re ready to serve it.
Chili sauce or pickled beets on the side are the perfect accompaniments.

Preparation time: 40 minutes
Cooking time: 35 minutes
Serves 6-8

Ingredients
Pastry for 9-inch (23 cm) double crust pie
1 egg, beaten
Filling:
2 lb ground veal 1kg
1 slice side bacon, finely chopped
1 small onion, chopped
1 clove garlic, minced
¼ cup finely chopped celery 50ml
¼ cup water 50ml
1 teaspoon salt 5ml
¼ teaspoon (1ml) each pepper, dried sage, dried thyme and dried savoury
ground cloves
1 potato, peeled and diced
2 tablespoons  chopped fresh parley 30ml

Directions
In large saucepan, cook veal, bacon, onion, garlic and celery over medium heat, stirring, for about 10 minutes or until veal is no longer pink.
Add water, salt, pepper, sage, thyme, savoury and cloves.
Reduce heat, cover and simmer, stirring, occasionally, for 20 minutes.
Add potatoes and simmer, covered, for 5 minutes longer or until most of liquid is absorbed.
Let cool. Stir in parsley.
Pour cooled filling into 9-inch (23 cm) pastry-lined deep pie plate.
Brush edge of bottom pastry with egg.
Cover pie with top pastry; fold edge over bottom pastry and crimp to seal.
Cut steam vents in top: cut out pastry decorations from scraps, if desired.
Brush top crust with egg; stick on decorations, if using. Brush with egg; refrigerate until chilled. Bake in 425oF (220oC) oven for 15 minutes; reduce heat to 350 F (180 C) and bake for about 20 minutes longer or until filling is hot and pastry is golden.
Let stand for 10 minutes before slicing.

Per Serving:

434 Calories * 28.7 g Protein * 23.9 g Fat * 26.0 g Carbohydrate

Tip:

To make ahead; omit potatoes, cool filling and freeze in airtight container. Thaw in refrigerator; stir in partially cooked potatoes and fill pie crust. This recipe can easily be doubled to make 2 pies.

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

Translation – “Wallenbergare”

Ingredients
1 lb. ground veal
salt and freshly ground pepper to taste
1/4 teaspoon grated nutmeg
4 large egg yolks
3/4 cup heavy cream
1 cup fine fresh bread crumbs
2 tablespoons butter
1 tablespoon peanut, vegetable, or corn oil

Directions
Put the veal in a large mixing bowl and add salt, pepper, nutmeg, and egg yolks. Beat with a wooden spoon to blend.

Add the cream gradually, beating vigorously and constantly with the spoon.
Place the bowl in the refrigerator or, better, the freezer and chill thoroughly.
Do not freeze.
The mixture should be cold enough to shape.

Shape the mixture into four or eight portions.
Flatten into sausage shaped patties and coat all over with bread crumbs.
Pat lightly to help crumbs adhere.
Chill until ready to cook.

Heat the butter and the oil and add the patties.
Cook until golden brown on one side, about five minutes.
Turn and cook about five min utes on the other side until golden and cooked through.

Serve with lingonberry jam, green peas, and Puréed Potatoes.

Recipes Source

Veal Cookery click on link or image to buy

Veal Cookery (Hardcover) Craig Claiborne (Author), Pierre Franey (Author)

The original Dutch recipe is called: “Om Frickedillen in Krop-salaet te maken” (to make frickedillen in lettuce). Frickedillen are meatballs made with minced veal. Originated in 17th and 18th century.You can buy the modern frikadel or frikandel in any Dutch snack-bar.
Ingredients
1 lb. ground veal 450g
1/4 cup kidney fat of veal, finely chopped 50g
4 heads lettuce
nutmeg, mace, pepper, salt to taste
4 hardboiled eggs and 1 raw egg
crumbled rusk for the meatballs
2 (or more) crumbled rusks for the sauce
1/4 cup butter 50g
1/2 cup juice of gooseberries or unripe grapes, or apple-vinagre, or verjuice

Directions
Preparation in advance:
Wash the heads of lettuce, drain well.
Remove the outer leaves. Use these the next day for a salad.

Prepare the ground veal:
Knead the meat with chopped fat, spices, and crumbs of rusk.
Take the yolks out of the hardboiled eggs.
Make four meatballs, and carefully put in the middle of each ball a hardboiled yolk.
Place in the middle of each head a meatball.
Bind with kitchen twine.

Preparation:
Lay the heads side by side in a pan where they snugly fit.
Pour in some water.
It should reach halfway the lettuces.
Bring to the boil, and let the heads simmer, covered, for 7 minutes.
Carefully turn the heads over, let them simmer for 7 more minutes.
Drain the heads, keep them warm. Reduce the simmering-liquid by one-third.
Bind the sauce with the crumbled rusk (or use toasted bread bread-crumbs).
Bring to the boil once more.
Season to taste with some sour liquid like applevinegar, gooseberry- or grapejuice.
The sauce should have a slightly sour taste.

To serve:
Remove the kitchen twine from the heads of lettuce.
Put the heads on a decorative dish.
If you wish, you can cut the heads in half, to show the yellow surprise in the middle.
Pour some of the sauce around the heads, serve the remainder in a sauce-cup.

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