Veal Recipes

Archive for the ‘salads’ Category

4 servings

Served warm, this veal scallopinni ( scaloppine salad ) combines both sweet and savoury flavours. Fennel, radicchio, mache, almonds and orange segments are dressed with a simple maple Dijon vinaigrette creating the perfect lunch or light dinner. Served on a warm veal scallopini ( scaloppine ), this innovative and nutritious salad bursts with flavour.

Ingredients
¼  cup minced shallots 50 ml
½  teaspoon salted fresh growth pepper, divided 2ml
2 teaspoons Dijon Mustard 10 ml
1 tablespoon maple syrup 15ml
1 tablespoon white wine vinegar 15ml
¼  cup orange juice
¼  cup extra virgin olive oil 50ml
1 cup thinly sliced fennel 250ml
½  cup thinly sliced celery 125ml
½  cup torn radicchio 125ml
1 lb veal Scallopini ( scaloppine ) 4 pieces 500g
2 cups mache or Boston Lettuce 500ml
½  cup orange segments 125 ml
¼  cup toasted sliced almonds

Directions
In bowl, whisk together shallots, half of the salt and pepper, Dijon mustard, maple syrup, white vinegar and orange juice. Whisk in olive oil in a steady stream until well combined.
In large howl, toss fennel, celery and radicchio with half of the dressing.
Set aside.
In a separate shallow bowl, pour remaining dressing over veal.
Heat a large non-stick skillet over medium-high heat.
Brown veal on both sides until golden and cooked through, about 2 minutes per side.
Arrange veal over 4 plates.

Top, with mache.
Spoon fennel mixture over top and sprinkle with orange segments and almonds.

Recipe source www.ontariovealappeal.ca

Welcome to paradise.Chef Reyes prepares a dish that takes you to the South Seas and South of the Border all in one bite.

“Salsa says Mexico to me,” says Reyes. “And mango takes me to the tropics. This veal salad takes you on an exotic adventure without the hassle of packing your bags.”
He points out that mixing a traditional recipe like Mexican salsa with tropical mango can transform an everyday dish into something memorable. “By adding veal, we take the whole experience to another dimension,” Reyes interjects. “Veal does not compete with the plate – instead it allows us to experience all the flavours of a dish like this, as well as providing its own exquisite flavour.”

• Dry rub the veal with herbs and fresh cilantro
• Pan-sear the veal – keeping the temperature high, the veal will sear golden brown and eventually release itself from sticking to the pan.

Brown all sides – leaving the centre pink/rare. Set aside for cutting later.

Salsa:
• Use classic Mexican ingredients – green pepper / red pepper / tomatoes / chilli / jalapenos. Then add a tropical surprise – Mango
Dice mango
Compliment with red, yellow & green peppers
One Roma tomato
Cilantro & Chilli pepper
Lime juice
Enhance with a shot of tequila
Spread a liberal amount of Tropical Salsa on the plate and add your veal – cut into ½ inch medallions and place on top of the salsa.

“Whatever you drink – whatever you eat – it all should blend together.
Don’t make it complicated,” Reyes instructs. “Give the ladies a large Margarita to go with the meal. An ice cold Margarita goes perfectly with delicious warm veal.”

All you need to add to this meal is sunny beach.

printable version of this recipe

Ingredients list for Dry Rub & Salsa
2lb / 1kg Veal Tenderloin

Salsa
¼ Green pepper
¼ Red pepper
¼ Yellow pepper
3 Tomatoes (Roma)
1 teaspoon – Chilli Pepper (5ml)
¼ Jalapeno (1 teaspoon)
1 Mango – medium size/slightly soft
2 limes – fully juiced
1-oz Tequila
Salt and Pepper to taste

Dry Rub
1 teaspoon – Italiano seasoning (5ml)
2 tablespoons – Fresh Cilantro (finely chopped) (30ml)

Directions
Dry rub the veal with Italiano seasoning and fresh cilantro
BBQ or pan-sear the veal – keeping the temperature high.
Brown all sides – leaving the centre pink/rare.
Place in oven at 350ºF (176ºC) for 10 minutes.
Remove from oven and set aside for cutting later.

Recipe source: Carlos Reyes —- Chefs On King
Chefs on King
271 King St. West
Kitchener, Ontario Canada
(519) 570-4642

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If you’ve got bored taste buds, this Jamaican-inspired salad should liven things up quite nicely.

Chef Reyes takes a punchy approach to this summer salad. “Rum and Jerk Spice makes this dish a winner,” he explains. “When I think of Jamaica, they’re the first things to come to mind. Wet-rubbing the veal with a liberal mixture of Rum and Jerk Spice ensures a unique flavour at every stage of this recipe.”

• Wet-rub the veal with a dark rum (more for the look of a richer sauce later) or white rum and Jamaican Jerk Spice.
• You’re the boss, so turn up the heat as much you like. There are hotter Jerk Spices on the market – just keep in mind that you’re serving friends and family and not the fire department.
• Pan-sear the veal – keeping the temperature high, the veal will sear golden brown and eventually release itself from sticking to the pan. Brown all sides – leaving the centre pink/rare. Set aside for cutting later.
• Add butter and rum to the darkened pan.
• For deeper flavour – light the rum in the pan and let it blaze for a few moments. It will enhance the flavour and impress your guests.

Drizzle the sauce on a plate. Then simply cut the cooked veal into ½ inch medallions and place four or five pieces on top of the sauce.

Dressing code for salad – very casual.

Create a balsamic vinaigrette dressing
Olive oil & balsamic vinegar with jerk seasoning.

Finally, add a handful of Arugula lettuce, some edible nasturtiums and you’ve got a plate that will make ‘em sing – Man!

4 servings

Ingredients list for Wet Rub & Vinagarette
Veal Tenderloin 2lb. ( 1kg)
2 tablespoons – pre-made Jerk Spice
1-oz – dark rum (30ml)
1 tablespoon – butter (15ml)

Ingredients for Salad
Vinaigrette
3 parts – olive Oil
1 part – Balsamic vinegar
1 teaspoon – jerk seasoning (5ml)
- Shake vigoursly -

Handful of Arugula per plate
Edible Nasturiums

Directions
Wet-rub the veal with dark rum and dry Jamaican Jerk Spice.
BBQ or pan-sear the veal – keeping the temperature high.
Brown all sides – leaving the centre pink/rare.
Place in oven at 350ºF (176ºC) for 10 minutess.
Remove from oven and set aside for cutting later.

For additional sauce if not prepared on the BBQ
Add butter and rum to the darkened pan.

Recipe source: Carlos Reyes —- Chefs On King
Chefs on King
271 King St. West
Kitchener, Ontario Canada
(519) 570-4642

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)

Preparation time: 20 minutes
Cooking time: 4 minutes
Serves 4

Ingredients
1 Recipe of Pine Nut Dressing
½ lb spinach leaves, cleaned 250g
½ cup lightly packed fresh basil leaves 125ml
cut into thin strips
1 lb Veal Leg Cutlets 500g
2 teaspoons olive oil 10ml
¼ cup sliced ripe olives 60ml
2 tablespoon grated Parmesan cheese 30ml
Fresh basil leaves

Directions
Prepare Pine Nut Dressing; reserve.
Toss spinach and basil together; arrange on serving platter; reserve.
Pound Veal Leg Cutlets to ⅛ inch thick; cut into 2 x ¼inch strips.
Stir fry veal strips; half at a time, in oil in 10 inch non stick skillet until just cooked
through, about 2 minutes.
Remove with slotted spoon and arrange on spinach.
Drizzle with Pine Nut Dressing and sprinkle with olives, Parmesan cheese and
pine nuts.
Garnish with basil leaves.

Pine Nut Dressing
Place 3 tablespoons toasted pine nuts in work bowl of food processor.
Process with steel blade until finely ground.
Add 1½ tablespoons balsamic or red wine vinegar, 1 teaspoon each Dijon mustard and honey, 1 clove garlic, and ½ teaspoon grated lemon peel.
Process until thoroughly blended.
With machine running, slowly add 3 tablespoons olive oil.
Process until smooth and thickened.

Recipe Source (1989 Favorite Veal Contest Pamphlet)

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Chef Reyes places everything he needs to prepare the sauce on the counter – a couple pounds of uncut Veal tenderloin / fresh sprigs of Rosemary & Thyme / dry basil / shallots / a few cloves of garlic / ¼ pound of butter / kosher salt / a melange of 5 peppercorns for crushing, half a peach and a bottle of Applejack® brandy.
The magic in this meal is the brandy,” Reyes confides with a wink.
• To start – rub the veal with thyme, rosemary, basil, salt and pepper
(melange of 5 pepper corns).
• Pan-sear the veal – keeping the temperature high, the veal will sear golden brown and eventually release itself from sticking to the pan. Brown all sides – leaving the centre pink/rare. Set aside for cutting later.
• Add butter, garlic, shallots, peach and brandy to the darkened pan.
All the good stuff from the searing will blend wonderfully to create a rich sauce. (Alternatively, you can use Madeira wine instead of brandy – it’s up to your personal taste).
That’s it for the sauce – no elaborate concoctions that take a week to prepare. Drizzle the sauce on a plate. Then simply cut the cooked veal into ½ inch medallions and place five on top of the sauce.
Chef Reyes complements the veal with cooked vegetables – asparagus, broccoli, potatoes, carrots, red pepper and garnished with a leaf of fresh basil and a sprig of thyme.
He also adds his personal touch – a colourful edible spring flower called a nasturtium.
“It always looks better to add some surprise like a flower and to build some height on the plate,” Reyes points out. “Presentation is the other half of the enjoyment of a good meal.

Ingredients list for Dry Rub & Sauce
2lb / 1kg Veal Tenderloin
1 teaspoon – Fresh Rosemary (roughly chopped) (5ml)
1 teaspoon – Fresh Thyme (roughly chopped)
1 teaspoon – Fresh Basil (roughly chopped)
1 teaspoon – Fresh Shallots (finely chopped)
1 teaspoon – Fresh clove of garlic (crushed)
¼ lb of butter (120g)
Pinch of Kosher Salt
2 teaspoon – Melange of 5 peppercorns (roughly cracked)
½ a peach
2-oz – Applejack® brandy (60g)

Additional Ingredients to accommodate four diners
Asparagus
Broccoli
Potatoes
Carrots
Red Pepper
1 Leaf of fresh basil per plate
1 Sprig of thyme per plate

Directions
Preparing the veal
Rub veal with thyme, rosemary, basil, salt and pepper (melange of 5 pepper corns)
Pan-sear the veal – keeping the temperature high, the veal will sear golden brown and eventually release itself from sticking to the pan. Brown all sides – leaving the centre pink/rare.
Place in oven at 350ºF (176ºC) for 10 minutes.
Remove from oven and set aside for cutting later.

Creating the sauce
Add butter, garlic, shallots, peach and brandy to the darkened pan. Whip the ingredients until they blend into a sauce.

Drizzle the sauce on a plate.
Cut cooked veal into ½ inch medallions and place five per plate on top of the sauce.
Add cooked vegetables – asparagus, broccoli, potatoes, carrots, red pepper and garnished with a leaf of fresh basil and a sprig of thyme

Recipe source: Carlos Reyes —- Chefs On King
Chefs on King
271 King St. West
Kitchener, Ontario Canada
(519) 570-4642