leg
Veal Fajitas with pineapple and avocado salsa
4 servings
Preparation: 30 minutes
Cooking: 7 minutes
Execution: easy
Ingredients
- avocado salsa
1/2 avocado cut into cubes
1 Italian tomato cut into cubes
2 tablespoons fresh coriander, chopped
juice and zest of 1 lime, dived into 2
hot pepper sauce, to taste
- veal fajitas
1/2 lb Veal strips 250 g ( from leg )
1 tablespoon) vegetable oil
1/2 small red onion finely chopped
1 garlic clove, crushed
1/2 each: red and yellow pepper, cut into strips
1 tablespoon Cajun seasoning
1/2 cup fresh or canned pineapple, drained, cut into cubes
2 tablespoons chili sauce
4 Large, whole-wheat tortillas, warmed
1/4 cup each: light sour cream and mild cheddar cheese, grated
2 cups fresh baby spinach
Directions
In a bowl, gently mix the avocado, tomato, coriander, half the juice and zest of lime and the hot sauce.
Keep the salsa in the refrigerator.
In a non-stick frying pan, heat the oil over high heat.
Add the veal strips, onion, garlic, peppers and Cajun seasoning.
Cook over high heat, stirring constantly, for 6 minutes or until the vegetables are cooked and the veal strips are only slightly pink inside.
Add the rest of the lime juice and zest, pineapples and chili sauce.
Reheat for 1 minute.
Garnish each tortilla with sour cream, grated cheese, the veal mixture, salsa and spinach.
Serve with rice and beans and a green salad.
Tags: hot pepper sauce, non-stick frying pan, lb veal strips, yellow pepper
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Veal Strips with cheese and macaroni
4 servings
Preparation: 15 minutes
Cooking: 10 minutes
Degree of difficulty: easy
Ingredients
1lb Veal strips (from the leg) 500 g
8 oz penne or macaroni 250 g
1 tablespoon oil 15 ml
1 average onion, diced
1 cup veal stock or low-salt chicken broth 250 ml
1/2 cup light cream cheese 125 ml
1/2 teaspoon chili sauce or 1 pinch of chili powder
1 teaspoon Herbes de Provence 5 ml
1 teaspoon turmeric to colour 5 ml
salt and pepper to taste
Directions
In a large pot, cooked the pasta according to the manufacturer’s instructions.
Heat the oil in a skillet, over medium-high heat, and brown the veal strips and onions.
Remove the meat from the skillet and set aside.
Deglaze the skillet with the veal stock.
Add the cheese, chili sauce and the seasonings.
Lower the heat, put the strips back in and let simmer, stirring from time to time, until desired consistency.
Mix with the pasta.
Serve with vegetables or a salad.
The cheese sauce must be fairly thin since it will thicken on contact
with the meat and pasta.
Recipe Source Chef Alain Fortier for Quebec Milk Fed veal
Tags: teaspoon chili, milk fed, chili powder, veal stock, salt and pepper, tablespoon oil, cup veal stockChinese style veal with cucumber and apples
4 servings
Cooking Time: 10-20 mins.
Preparation time: 25 mins.
Ingredients
8-12 oz thin slices cut from the leg of veal 225 – 340g
1 tablespoon cornflour
seasoning
2oz butter 60g
4oz button mushrooms 112g
1 peeled cucumber
2 eating apples, cored
1 red pepper
1 green pepper
4oz cooked rice 112g
Sweet and sour sauce:
1 tablespoon cornflour
1 dessertspoon soy sauce
3 tablespoons vinegar
2 tablespoons sugar or honey
¼ pint chicken stock 120 ml
Directions
Toss cubed veal in seasoned cornflour and fry in butter until golden, remove and keep warm.
Fry the mushrooms, diced cucumber, apple slices.
Remove core and seeds from red and green peppers, slice and fry.
Return the meat to the pan.
Cover and cook for 8-10 minutes or until meat is tender.
Stir in cooked rice and turn into serving dish.
Pour over sweet and sour sauce.
Sweet and sour sauce:
Mix ingredients together, add to pan, stirring gently, boil 2-3 minutes until the sauce is transparent.
To Serve: With ribbon noodles, boiled or fried rice.
To Vary: Add chopped spring onion to the sauce.
To Store: In a cool place, re-heat gently.
Note: Good button mushrooms do not need peeling – wash well – cut at intervals.
Veal Pizzaiola
A Neopolitan specialty.
2 servings
cook time 45 minutes
Ingredients
2 thin slices of veal ( leg cut )
1/4 cup olive oil, plus 2 tablespoons
Salt and black pepper
3 garlic cloves, crushed and finely chopped
1½ lbs tomatoes, skinned and chopped (700g)
Sprig fresh oregano or ½ teaspoon dried
2 teaspoons Worcestershire sauce
2 thin slices mozzarella cheese
1 tablespoon finely chopped parsley
Freshly grated Parmesan cheese
Directions
Beat veal slices until very thin – remove sinew from side if meat.
Place ¼ cup of olive oil into a heated pan, add the veal slices seasoned with salt and pepper and then lower heat under pan and lightly fry on both sides.
Place 2 tablespoons of olive oil into a separate pan on the heat and add the garlic, fry gently and then add the tomatoes.
Season with salt and pepper and add oregano.
Reduce heat and cook slowly for a few minutes.
Add the meat juices to the tomato sauce and the Worcestershire sauce.
Place a slice of mozzarella cheese on each veal slice and using a perforated spoon place the tomatoes and some of the sauce over the veal. Cover and allow to simmer 5 minutes.
Place the remaining sauce through a sieve. Add the parsley.
Place the veal on a serving dish and powder heavily with Parmesan cheese and place under the broiler for 2 minutes to brown.
Serve sauce separately in a sauce boat.
Recipe Source: The Galloping Goumet
Tags: Maltese cuisine, tomato sauce, serving dishVeal with Almond Curd Sauce
serves 8
Ingredients
2 lbs veal leg 1kg
¼ cup roasted almonds
1½ teaspoons cumin seed
1½ teaspoons coriander seed
¼ teaspoon salt
2 teaspoons ginger, finely shredded
1-2 garlic cloves
2 teaspoons honey
2 tablespoons oil or butter
1 medium onion, sliced
1 tablespoon grated onion or lemon peel
2 cinnamon sticks
½ cup vermouth or light veal stock
1 cup light cream or whole milk yogurt
Directions
Grind almonds with cumin, coriander, salt, ginger, garlic, and honey in a blender, food processor, or mortar and pestle to form a paste, (If using a blender, add a few tablespoons of the vermouth or stock to facilitate blending.)
In a large heavy skillet, brown veal in oil or butter.
Set aside.
Brown onion in the same oil or butter.
Add almond spice paste to browned onions and gently fry.
Add water to keep from burning.
Add grated peel, cinnamon sticks, and stock or wine and simmer for 10 minutes.
Return veal to skillet and continue to simmer on low heat, about 15 minutes or until veal is cooked through.
Add cream or yogurt and heat thoroughly.
Do not allow to boil, as this will give an undesirable curdled texture to the sauce.
Keep sauce at a simmer.
Serving suggestions are hot whole wheat sourdough bread, basic barley, and a salad.
Recipe source: The Good Cook Cookbook by Goodman, Marcus and Woolhandler
Tags: Pashtun cuisine, salad recipe, roast, Good Cook Cookbook, grated onion, teaspoons gingerVitello Tonnato ( boned leg or loin of veal )
6-8 servings
Ingredients
1 ½kg (3 lb) Boned leg or loin of veal
3 Anchovy fillets, halved
3 Garlic cloves, halved
200 g (7 oz) Canned tuna fish, oil reserved
1 Medium onion, sliced
2 Carrots, sliced
300 ml (10 fl oz) 1 1/4 cups Veal or chicken stock
175 ml (6 fl oz) 3/4 cup Dry white wine
3 tablespoons White wine vinegar
2 Bay leaves
1 teaspoon Dried basil
1 tablespoons Chopped parsley
Salt and pepper to taste
for the Sauce
125 ml (4 fl oz) 1/2 cup Mayonnaise
2 Hard-boiled egg yolks, strained
3 tablespoons double (heavy) cream, stiffly beaten.
for the Garnish
2 teaspoons Capers
6 Green or black olives, halved and stoned (pitted)
Directions
Preheat the oven to moderate 180°C (Gas Mark 4, 350°F).
Put the veal on a working surface and make six incisions in the meat. Insert half an anchovy fillet and half a garlic clove in each incision. Transfer the veal to a large flameproof casserole and add the tuna fish with its oil, the vegetables, stock, wine, vinegar, herbs and seasoning. Mix well and bring to the boil. Cover and transfer the casserole to the oven. Cook for 1 1/2 to 1 3/4 hours, or until the veal is cooked through and tender. Remove from the oven and set aside to cool in the casserole.
Remove the veal from the casserole and put it on a carving board. Carve into thin slices, then arrange the slices, slightly overlapping, on a large serving dish. Set aside.
Strain the casserole liquids into a bowl, rubbing the fish, vegetables and flavourings through with the back of a wooden spoon. pour off all but 250 ml (8 fl oz) (1 cup) of the liquid, then beat in the mayonnaise, strained egg yolks and cream until the sauce is smooth. Taste and add more seasoning if necessary.
Pour the sauce over the veal slices to cover them and carefully cover the dish with foil or greaseproof or waxed paper. Chill in the refrigerator for 8 hours, or overnight.
Remove from the refrigerator and remove the covering. Garnish with the capers and olives and serve at once.
Recipe Source: cookitsimply.com
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Tags: Boiled egg, veal slice, hard-boiled egg yolks, hard boiled eggVeal Paupeitte
Serves 24
Ingredients
6 lbs veal top round 3000g (pounded, 24 slices)
12 oz pancetta, thinly sliced 375g
¼ cup parsley, finely chopped 60ml
as needed flour
as needed butter
2 oz pancetta, finely diced 60g
1 cup coarsely chopped onions 250g
1 cup coarsely chopped carrots 250g
½ cup coarsely chopped celery 125ml
3 coarsely chopped shallots
1 tablespoon dried basil 15ml
1 tablespoon dried marjoram 15ml
1 ½ quarts beef stock or broth 1500ml
3 lbs angel hair pasta, hot and cooked 1500g
Directions
Bake in 325ºF (162°C). oven for 45 minutes.
Cover veal slices with pancetta; sprinkle with parsley.
Roll each slice, jelly roll style, enclosing pancetta.
Tie at 1½ inch intervals. (4cm)
Roll in the flour.
Brown in butter; remove to baking pan.
Sauté pancetta, onions, carrots, celery, shallots and herbs until onions are transparent.
Pour over veal rolls with stock.
Cover and bake until the veal is tender.
Remove the veal rolls; keep warm.
Reduce contents of pan to consistency of whipping cream; keep hot.
For each serving: Cut one veal roll into slices 1/3 inch (1cm) thick and place on 2 ounces (56g) of hot pasta.
Spoon sauce (¼ cup) (60ml) over veal and pasta.
Recipe Source (Veal-Its Worth Going Out For.- Silver Envelope)
Tags: veal top round, roll style, serves 24 ingredients, sauté pan, recipe source, 45 minutesVeal Lite-Bite Anytime Salad
Serves 8
Ingredients
3 cup cooked Veal diced small 750ml
1 cup seedless green grapes 250ml
1 cup celery, diced small 250ml
1 cup walnuts, diced 250ml
to taste: salt and pepper
½ pint whipped whipping cream 500ml (can substitute plain yogurt)
1 cup Miracle Whip Light Salad Dressing 250ml
½ cup water chestnuts (optional) 125ml
½ cup apple, sliced (optional) 125ml
Directions
Mix together veal, grapes, celery, walnuts (water chestnuts and apples if desired).
Combine whipped cream, (or plain yogurt) and Miracle Whip Light and add to veal mixture.
Salt to taste.
Serve on bed of lettuce and garnish with orange slices.
Recipe Source (Dutch Valley Veal Pamphlet)
[print_link]
Tags: veal mixture, Light Salad Dressing, cup celery, cup water, leg
Veal Parmigiana
Serves 4
Ingredients
1 lb Veal Slices 500g (pounded thin)
2 tablespoons all purpose flour 30ml
to taste: salt and pepper
1 egg
2 tablespoons lemon juice 30ml
½ cup dry breadcrumbs 125ml
½ cup grated Parmesan cheese 125ml
1 tablespoon oil 15ml
3 tablespoons butter 45ml
Sauce
1 can (7 ½ oz) tomato sauce 210g
pinch of each: thyme and cayenne
Directions
Dry Veal Slices.
Combine flour, salt and pepper in a shallow dish: beat egg with lemon juice in second dish: combine breadcrumbs and Parmesan cheese in a third.
Dip veal slices one at a time first into flour, then egg, then the cheese crumb mixture.
Allow the breaded slices to set for 20 minutes before cooking.
Heat skillet to medium high: add oil, then 1 teaspoon (5ml) butter.
Sauté veal slices 2-3 at a time for about 2 minutes on each side being careful not to crowd the pan.
Add more butter to the pan as necessary.
Keep slices warm in the oven white sautéing remaining veal.
When all slices are browned, return them to the pan, reduce the heat to simmer.
Pour tomato sauce over veal and add a pinch of thyme and cayenne to taste.
Cover and simmer 10 minutes.
Serve with a salad and fresh spinach pasta.
Recipe Source (Veal Appeals Booklet)
[print_link]
Tags: veal parmigiana, simmer 10 minutes, cheese crumb mixture, lemon juice, salt and pepperVeal Paprika
Serves 4
Ingredients
4 Veal Slices
3 tablespoons butter 45ml
2 tablespoons oil 30ml
2 medium onions, sliced
1 red pepper, chopped
2 tablespoons flour 30ml
1 2/3 cup whipping cream 330ml
1 teaspoon chicken stock base 5ml
½ teaspoon sweet paprika 2ml
1/3 cup grated Gruyere or Swiss cheese 80ml
3 tablespoon grated Parmesan cheese 45ml
1½ cup frozen peas 375ml
1/3 cup dairy sour cream 80ml
to taste: salt and pepper
6 oz medium noodles, cooked and drained 170g
Directions
Flatten each Slice of veal to 1/16 inch thick.
Sprinkle both sides with salt, pepper and flour.
In large skillet, melt butter with oil; saute veal over medium high heat about 3 minutes per side until golden brown.
Remove from pan; keep warm.
In drippings, sauté onion and pepper until onion is limp over medium heat.
Stir in flour; cook until bubbly.
Gradually add cream; cooking and stirring until thickened and bubbly.
Stir in stock base, paprika, cheeses and peas.
Stir until cheese is melted.
Stir in sour cream.
Combine half the sauce with noodles in serving dish, arrange veal on top.
Serve with remaining sauce.
Recipe Source (Delft Blue)
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Tags: cup dairy, cheese, Black pepper, whipping cream, frozen peas
Veal Cookbook Guide
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Great Veal Recipes and photos. Highly Recommended.
