loin
Fettuccine Primavera with Veal
This colourful pasta dish can be made any time of the year! A tender cut of veal goes beautifully with a delicate cream sauce
and flavourful vegetables.
4 servings.
Ingredients:
12 oz fettuccine 375 g
1 lb veal loin or round, cut into strips 500 g
2 tablespoons olive oil 30 ml
1-1/2 teaspoons salt 7 ml
1/2 teaspoon pepper 2 ml
2 cloves garlic, minced
2 carrots, thinly sliced
2 cups broccoli florets 500 ml
1 sweet red pepper, thinly sliced
3/4 cup dry white wine 175 ml
1/2 cup chicken stock 125 ml
2 tablespoons chopped fresh basil or dill 30 ml
2/3 cup Heavy Cream
1/3 cup freshly grated Parmesan cheese 75 ml
Directions:
In large pot of boiling water, cook fettuccine according to package directions; drain well.
Meanwhile, sprinkle veal with 1/2 teaspoon (2 ml) of the salt and pepper.
In large, shallow pot, heat half of oil over high heat; brown veal in batches.
Transfer to plate.
Reduce heat to medium; add remaining oil.
Cook garlic, carrots, broccoli and red pepper, stirring, for about 5 minutes or until tender crisp.
Add wine and chicken stock; bring to boil.
Reduce at and simmer until liquid is reduced by half.
Return veal and any accumulated juices to pan; pour in cream and remaining salt.
Bring to boil; simmer for 2 minutes.
Toss with drained pasta; sprinkle with basil and Parmesan.
Nutritional Information Per Serving:
531 Calories
32.8 g Protein
29.7g Fat
33.1 g Carbohydrate
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This recipe was taken from the ” Veal and Pasta” section of the “Cooking with Ontario Veal Cookbook Guide“.
Other sections are “Veal and Pasta,” “Grilling Veal”. “Roasting Veal”, “Quick and Easy Veal” and “Traditional Veal Favourites” There is also information on veal selection and storage, taste and nutrition and details of all the many cuts of veal. Now available to buy online only for $21.95 with Free Shipping Worldwide
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Orange Ginger Stir-Fry
For a refreshing change to your evening Meal, try this easy veal stir-fry.
4 servings.
Ingredients
1lb veal loin or round, cut into bite size strips 500 g
1/4 cup orange juice concentrate 50 ml
1/4 cup soy sauce 50 ml
1-2 cloves minced garlic
1 tablespoon fresh ginger, minced 15 ml
1-1/2 cups assorted fresh vegetables 375 ml
Directions
Combine orange juice, soy sauce, garlic and ginger.
Pour over veal strips and marinate 15-30 minutes or up to 2 hours for increased flavour intensity.
Drain and discard marinade.
Pre-heat wok or large deep skillet with enough oil to prevent sticking.
Cook veal strips quickly until just done (approx. 3-4 minutes).
Remove veal.
Add vegetables, such as pepper strips, onions, snow peas, etc., and stir-fry 2-3 minutes more.
Return veal to pan and heat through.
Serve over noodles, rice, or couscous.
Nutrition Information Per Serving:
212 Calories, 26 g Protein, 5.4 g fat, 11 g Carbohydrate
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This recipe was taken from the “Quick and Easy Veal” section of the “Cooking with Ontario Veal Cookbook Guide“.
Other sections are “Veal and Pasta,” “Grilling Veal”. “Roasting Veal”, “Entertaining with Veal” and “Traditional Veal Favourites” There is also information on veal selection and storage, taste and nutrition and details of all the many cuts of veal. Now available to buy online only for $21.95 with Free Shipping Worldwide |
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Stuffed Veal Roulade served on Sweet Potato and Pumpkin Mash
Great Veal recipe for fall and around Thanksgiving
Serves 5
Ingredients
Veal roulade
5 Veal loin fillets
1/2 lb. marinated Persian fetta 200 g
1/3 lb. olive tapenade 150 g
bunch of fresh sage
prosciutto
1/4 lb. bread crumbs 100 g
2 eggs
Potato and pumpkin mash
8 potatoes
1 sweet potato
1 pumpkin
½ cup cream
2 oz. butter 50g
1 egg yolk
2 cloves roasted garlic
Jus
2 cups red wine
2 cloves roasted garlic
1 teaspoon brown sugar
salt and pepper
Vegetables
green beans
baby asparagus
prosciutto
olive oil
Directions
Veal roulade
Pound veal loins until tender thin and flat.
Roll the veal with Persian feta, olive tapenade and fresh sage.
Wrap roulades in prosciutto, dip in beaten egg and bread crumbs.
Shallow fry until crispy.
To serve, slice roulades into medallions.
Potato and pumpkin mash
Boil 8 potatoes, a large sweet potato and pumpkin
When tender, drain.
Add 2 oven roasted garlic cloves, 1/4 cup of warm cream, 1 tablespoon of butter, an egg yolk, salt and pepper.
Mash until velvety
Jus
Mix 1 cup of full bodied red wine with 1 teaspoon of brown sugar and 2 oven roasted garlic cloves.
Simmer until thick and syrupy.
Drizzle over the veal.
Vegetables
Steam green beans and baby asparagus.
Toss though olive oil, salt and pepper.
Wrap bundles together with small piece of prosciutto
Pan fry quickly.
Recipe Source: adapted from Come dine with me Australia
Tags: baby asparagus, recipe veal fillet sweet potato, recipe source, veal recipe pan fryVeal with Beer and Prunes
British Traditional recipe based on a French original.
4 servings
Ingredients
1lb veal (loin or similar), sliced into 4 equal pieces 450g
1 tablespoon lard
4 tablespoons plain flour
6 oz lean bacon, diced 180 g
16 fl oz beer 500ml
1 bouquet garni
salt and freshly-ground black pepper to taste
4 oz prunes, soaked for 2 hours in tepid water 100g
2 oz dried apricots (optional) 50g
1 tablespoon Dijon mustard
Directions
Slice the veal into 4 equal pieces then flour the pieces thoroughly.
Melt the lard in a flame-proof casserole then add the veal pieces and the bacon.
Cook until the veal is well browned then reduce the heat and add the bouquet garni, prunes and apricots.
Pour in the beer, a little at a time, whilst the veal simmers gently (ensure the veal does not swim in the liquid).
Once all the beer has been added season to taste and cook for 30 minutes more.
Remove the bouquet garni then dilute the mustard with a little of the cooking liquid and stir into the casserole.
Allow to heat through, but do not boil, then serve.
Recipe Source: Celtnet Recipes
Tags: veal simmers, recipe source, British Traditional recipe, how to cook veal in beerVeal Capriciosa
4 servings
Ingredients
For cutlets
1 lb boneless veal loin, cut into 4 thick slices 450g
2 eggs
1/2 cup flour
2 cups bread crumbs
1/4 cup Pecorino-Romano cheese
2 tablespoons chopped parsley
1 cup olive oil
For salad
2 large Roma tomatoes (plum tomato)
1/2 medium red onion
1 bunch of arugula
1 head of radicchio
1 tablespoon balsamic vinegar
3 tablespoons extra virgin olive oil
1/2 teaspoon oregano
salt and pepper to taste
Directions
Chop tomatoes and red onion, combine in large bowl with arugula and Radicchio.
Add oil, Balsamic vinegar, oregano, salt and pepper and mix well.
Place the veal slices between 2 pieces of plastic wrap. With a meat mallet, pound the slices until they are approximately 1/4 inch thick.
Beat eggs lightly. Mix together bread crumbs, pecorino cheese and parsley.
Dredge veal slices in flour, egg, and then bread crumbs making sure both sides are breaded.
Heat olive oil in large saute pan over medium heat.
Cook cutlets in olive oil until browned on both sides, 2-3 minutes per side.
Transfer cutlets to plates, spoon one quarter of the salad over top of each cutlet and serve.
Traditional British Veal with Cider
serve 4
Ingredients
2 tablespoons fat
1lb boneless veal, cut into 4 equal pieces 450g
3 tablespoons Calvados or brandy
3 shallots, finely chopped
2 tablespoons plain flour
1 1/2 cups cider 400ml
1 clove
1 bouquet garni
1 garlic clove, crushed
salt and freshly-ground black pepper
pinch of sugar
4 baby turnips, peeled
Directions
Melt the fat in a flame-proof casserole, add the veal pieces and fry until browned.
Pour over the alcohol and set alight.
Once the flames have died down, add the shallots and chives and brown around the veal for about 5 minutes.
Sprinkle the flour over the top then stir into the fat to form a roux.
Cook for about 2 minutes, stirring constantly, then whisk in the cider, a little at a time, until completely incorporated.
Add the clove, bouquet garni and garlic then season to taste with the salt, black pepper and sugar.
Bring to a simmer, cover the pan and cook gently for about 45 minutes.
When almost done, plunge the turnips into boiling water.
Drain, then chop and add to the casserole.
Continue cooking for 45 minutes then remove the clove and bouquet garni. Serve with potatoes and sweet apple sauce.
Recipe Source: Celtic Recipes
Tags: boiling water, recipe source, freshly ground black pepper, Hospitality RecreationRoast veal with caraway
6-8 servings
Ingredients
3 1/2 lb. veal loin
2 cloves garlic, slivered lengthwise
salt and freshly ground pepper to taste
2 teaspoons caraway seeds 1 1/4 cups water
3/4 cup coarsely chopped carrot 1/4 cup coarsely chopped onion
Directions
Preheat the oven to 400 degrees F.
Make incisions between the ribs of the veal and insert slivers of garlic in the incisions. Sprinkle the roast on all sides with salt, pepper, and caraway seeds.
Place the veal in a shallow roasting pan and add one-quarter cup of water. Bake thirty minutes and reduce the oven heat to 350 degrees. Turn the roast.
Scatter the carrot and onion around the veal and add half a cup of water. Cover with foil and bake 45 minutes. Add the remaining water. Remove the foil and continue baking about thirty minutes longer. Serve the veal sliced with the pan juices.
Serve with Potatoes in Cream Sauce.
Recipes Source
Veal Cookery click on link or image to buy
Veal Cookery (Hardcover) Craig Claiborne (Author), Pierre Franey (Author)
Tags: roasting pan, recipe veal roast with apricot jam, water 3/4 cup, pan juices, one-quarter cupApple-Stuffed Veal Roast with minty rub
serves 8
Ingredients
4 lb boneless veal loin roast (2kg)
- Rub
1/3 cup fresh mint, chopped (75 ml)
1 tablespoon fresh rosemary, chopped (15 ml)
1/4 teaspoon freshly ground black pepper (1 ml)
2 teaspoons garlic powder (10 ml)
2 teaspoons celery salt (10 ml)
- Stuffing
1 tablespoon olive oil (15 ml)
1 large green apple, peeled and diced
1/2 lb cooked bacon, cold and crumbled
1 teaspoon lemon juice (5 ml)
1 teaspoon fresh sage, chopped (5 ml)
2 cup white wine (500 ml)
2 rosemary sprigs
small bunch of fresh mint leaves
Directions
In a small bowl combine freshly chopped mint and rosemary.
Add black pepper, garlic powder and celery salt.
Toss to mix well.
Place the veal in a large seal able plastic bag.
Add the rub and shake well, coating the veal loin.
Remove the veal from the bag and set aside.
In a non-stick skillet, heat olive oil on medium-high heat.
Cook apples for 10 minutes or until softened.
Let cool.
In a bowl combine the apple, bacon, lemon juice, lemon peel and sage.
Mix well.
Cut a wide deep slit into the side of the roast.
Stuff the pocket with the apple mixture.
Tie the roast at 1-inch (2.5 cm) intervals with heavy string.
Place a drip pan under the grill of the barbecue, pour in the wine and add the rosemary springs and mint leaves.
Preheat one side of the barbecue to 325°C (175°F).
Recipe Source: Bob Rainford on Foodnetwork.ca
Cook the roast using indirect heat, placing the meat on the cool side of the grill and keeping the BBQ lid down, for 2 hours.
When ready take veal off the barbecue and let rest for 10 minutes before serving.
Tags: lemon, teaspoon lemon, lemon peel, non stick skilletVeal loin roast with apricots and pistachios
Serves 6-8
Ingredients
3 lbs boneless veal loin roast (1750 g)
1 tablespoon butter (15ml)
1 large or 2 small shallots, minced
1/4 cup dry white wine (50ml)
1 1/4 cups dried apricots, coarsely chopped (300 ml)
2 tablespoons each of dried cherries and dried currants (30 ml)
1/2 cup shelled pistachios (125 ml)
1 tablespoon each of chopped fresh thyme and parsley (15 ml)
1 medium carrot, peeled
2 stalks celery
large onion, peeled
- Glaze
1/2 cup apricot jam, (125 ml) pureed if very chunky tablespoon (is ml) brandy
1 tbsp mL) Dijon or similar mustard
1 clove garlic, minced
- Sauce
1/4 cup all-purpose flour (50 ml)
3 -4 cups chicken broth (75o ml to 1 litre)
salt and freshly ground pepper
2 tablespoons chopped fresh thyme (30ml)
2 tablespoons chopped fresh parsley (30 ml)
Directions
Heat butter in a small saucepan over medium heat until bubbly.
Add shallots; cook 2 minutes or until softened.
Add wine; pull pan off heat.
Stir in apricots, cherries and currants; let cool while proceeding with recipe.
Then stir in pistachios, thyme and parsley.
Preheat oven to 350°F (180°C).
Lay the veal roast on cutting board.
Horizontally stab a boning knife into centre of one end, carefully working knife back and forth to form a slash that comes within 1-inch (2.5-cm) of either side.
Turn veal roast and do the same from the other side.
Work knife carefully so slash goes completely through length of the veal loin.
Standing veal loin on end, and switching ends back and forth as needed, stuff veal roast very firmly with apricot mixture.
The veal roast expands width wise as stuffing is forced inside. (Veal roast can be covered and refrigerated for up to half a day.)
Coarsely dice carrot, celery and onion to form a mirepoix measuring about 2 cups (500 ml).
To make glaze, briefly microwave apricot jam and brandy for a few seconds until quite warm; stir in mustard and garlic.
Heat a large heavy frying pan capable of going into the oven (cast iron is best) until hot over medium-high heat; spray with high- heat nonstick spray.
Beginning fat-side down, brown pork about 2 minutes per side.
Scatter mirepoix around and under roast; brush roast with about a third of the glaze.
Bake 25 minutes; brush on another third of glaze.
Bake another 25 minutes; brush on last of glaze.
If roast is browning too much, loosely cover with a piece of foil.
Continue baking another 20-30 minutes or until meat thermometer reads 145° to 150°F (63° to 65°C).
(Allow additional roasting time for made-ahead chilled stuffed veal roast.)
Remove veal roast to cutting board; tent with foil while making sauce.
Sprinkle flour over pan dripping and mirepoix.
Place pan over medium heat; slowly stir in broth.
Bring to a boil; let bubble several minutes or until desired thickness.
Season with salt and freshly ground black pepper.
Strain, discarding solids; stir in thyme and parsley.
Slice the veal roast about 1/2 inch (1 cm) thick, laying slices onto warm serving plates.
Drizzle with bit of sauce; pass remaining sauce at the tab
Baked veal loin with tomato and cheese
serves 4
Ingredients
1 tablespoon olive oil
4 veal loin butterfly steaks
1 1/2 cups cooked Basic tomato sauce (see related recipe)
120g baby spinach leaves
2/3 cup grated mozzarella cheese
200g steamed green beans, to serve
Directions
Preheat oven to 200°C.
Heat oil in a frying pan over medium- high heat.
Add 2 veal pieces.
Cook for 2 minutes each side or until browned.
Remove to an ovenproof dish.
Repeat with remaining veal.
Spoon tomato sauce over veal.
Top with spinach. Sprinkle with mozzarella.
Bake for 15-20 minutes or until veal is cooked through and top is golden.
Serve with beans.
Veal Cookbook Guide
Now available to buy online only for $19.95 with Free Shipping Worldwide.
Great Veal Recipes and photos. Highly Recommended.
