Veal Recipes

Archive for the ‘scallops’ Category

Balsamic Rosemary Veal Medallions with Mushrooms and Goats Cheese

Ingredients

8 small veal scallops (about ¾ lb 400g)
6 large flat brown mushrooms
6 oz goat’s cheese , (150g) sliced into 6 slices
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1 tablespoon fresh rosemary leaves, chopped finely
2 cloves garlic, crushed
4 teaspoons Balsamic vinegar, Extra
½ teaspoon beef stock granules
3 teaspoons sugar

Directions
Combine oil, 2 tablespoons vinegar, rosemary, garlic and veal in a bowl, mix well, stand 15 minutes.
Remove stems from mushrooms and cook in a little butter until tender, set to one side.
Cook veal in a pan or under the grill, brushing occasionally with vinegar mixture, until cooked as desired.
Remove veal to an oven proof dish.
In a small saucepan add any left over marinade and juices from the pan, add the extra vinegar, beef stock and sugar, stir over heat until sugar dissolves, leave on low heat to keep warm.
Place mushrooms on top of veal and place a slice of cheese in each mushroom, place under the grill for a couple of minutes to melt cheese.
Serve on top of your favourite mash and drizzle sauce over.

Recipe Source: theflyingchef

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

Serves 4
Preparation 50 minutes

Ingredients
6 tablespoons (¾ stick) butter
4 cups chopped stemmed shiitake mushrooms (about 250g )
2 cups chopped seeded tomatoes
½ cup minced green onions
½ cup dry white wine
1 large eggplant
2 tablespoons olive oil
3 teaspoons chopped fresh rosemary
4 very thin slices of Prosciutto (an aged, dry-cured, unsmoked ham)
4 garlic cloves, minced
4 2½ ounce veal scallops 75g
4 6×3-inch slices provolone cheese ( 15 X 7 cm )

Directions
Melt 2 tablespoons butter in heavy medium skillet over medium-high heat.
Add mushrooms and tomatoes; sauté 5 minutes.
Add onions; sauté 1 minute.
Add wine and simmer until liquid is absorbed, about 6 minutes.
Stir in 2 tablespoons butter.
Season with salt and pepper.

Preheat oven to 400°F ( 200°C ).
Cut four ½-inch-thick (1.25cm) lengthwise slices from center of eggplant.
Mix oil and 2 teaspoons rosemary; brush over both sides of eggplant slices.
Place slices on baking sheet.
Sprinkle with salt and pepper.
Bake until tender, about 5 minutes per side.
Top each eggplant slice with Prosciutto slice.
Set aside.
Maintain oven temperature.

Melt 2 tablespoons butter in heavy large skillet over high heat.
Add garlic and 1 teaspoon rosemary; sauté 2 minutes.
Sprinkle veal with salt and pepper.
Add to skillet and sauté until just cooked through, about 1 minute per side.

Place 1 veal scallop atop each eggplant slice.
Spoon mushroom mixture atop veal; top with cheese.
Bake until cheese melts, about 5 minutes.

Recipe Source: Bon Appetit, December 2001

Serves 2

Ingredients
¼ cup finely chopped onion
2 garlic cloves, finely minced
1 teaspoon dried tarragon, crumbled 5ml
2½ tablespoons olive oil, divided 37ml
½ lb fresh mushrooms, sliced 200g
¾ cup dry white wine, divided 180ml
½ lb veal scallops (each about ⅛ inch thick) 225g
flour seasoned with salt and pepper for dredging
2/3 cup chicken broth 160ml
¼ cup heavy cream 60ml
2 tablespoons minced fresh flat-leaf parsley 30ml

Directions
In large skillet cook the onion, garlic and tarragon in 1 tablespoon (30ml) of the oil, stirring over medium low heat, until onion is softened.
Add the mushrooms, salt and pepper to taste.
Cook the mixture over medium heat, stirring, until the mushrooms are tender and all liquid is evaporated.
Add ¼ cup of wine and simmer until wine is evaporated; transfer mixture to a bowl.
Set aside.
Dredge the veal in the seasoned flour, shaking off excess.

In the same skillet, heat the remaining 1½ tablespoons oil over medium-high heat until it is hot; sauté veal for 1 minute on each side, or until it is golden.
Transfer veal to a platter and keep warm.

Add remaining ½ cup wine to same skillet and deglaze skillet over medium-high heat, stirring and scraping up the brown bits.
Add the chicken broth, bring to a boil and reduce by half; stir in cream, mushroom mixture, salt and pepper to taste.
Simmer sauce until slightly thickened.
Remove from heat and stir in the parsley.
Ladle sauce over veal scallops and serve.

Recipe Source (Cooks Recipes)

Serves 4

Ingredients
2 lbs. veal scallops (each about ⅛ inch thick) 1kg
all-purpose flour seasoned with salt and pepper for dredging veal
2 tablespoons olive oil 30ml
4 tablespoons butter 60ml
¼ cup fresh lemon juice 60ml
1 cup chicken broth 250ml
1 (6 oz) jar marinated artichoke hearts, drained, (170ml)
cut lengthwise into ¼ inch thick slices
salt and freshly ground pepper to taste

Directions
Dredge the veal in the flour, shaking off the excess.
In a large heavy skillet heat the oil and 2 tablespoons (30ml) of the butter over medium-high heat.
Add veal and sauté until just cooked through, about 1 minute per side.
Place cooked veal on platter and keep warm.
To the skillet add the lemon juice and broth; simmer the mixture, stirring and scraping up the brown bits, for 2 minutes.
Add the artichokes, and simmer the sauce for 2 minutes.
Remove the pan from heat and mix in remaining 2 tablespoons (30ml) butter.
Season the sauce with salt and pepper.
Spoon sauce over veal scallops and serve.

Recipe Source (Cooks Recipes)

Serves 4

Ingredients
6 veal scallops, about 5 ounces each
2 eggs, beaten
2 cups dry breadcrumbs
4 ounces butter
oil 6 ripe tomatoes, peeled, seeded, chopped
3 tablespoons fresh basil
2 tablespoons olive oil

Directions
Dip each scallop into the beaten eggs, followed by the breadcrumbs to coat.
Heat butter in a skillet.
Fry each scallop until golden, then repeat on other side; this should take about 5 minutes.
Drain on paper towels.
In a bowl, combine the tomatoes with the basil and olive oil.
To serve, place tomatoes on warm or room temperature breaded scallops

Recipe Source (Global Gourmet)

Serves 4

Ingredients
2 tablespoons all purpose flour 30ml
to taste: salt and pepper
1 lb Veal Slices 500g (pounded thin)
3 tablespoons butter 45ml
2 tablespoons lemon juice 30ml
2 tablespoons chicken stock 30ml
1 egg yolk
2 tablespoons water 30ml
2 tablespoons chopped fresh parsley 30ml

Directions
Combine flour, salt and pepper.
Flour the pounded veal slices.
Heat a large skillet to medium high heat, add 1 tablespoon (15ml) butter and start frying the veal slices 2 at a time.
Keep the cooked slices warm in the oven.
Add more butter to the pan as needed and repeat until all the slices are browned. Reduce heat to medium low.
Add any leftover butter to the pan.
Pour in the lemon juice and chicken stock, stirring to loosen any browned bits.
Beat the egg yolk with the water and slowly beat into the sauce.
Do not allow sauce to boil.
Put the meat slices back into the pan, sprinkle with parsley, cover and simmer 10 minutes.

Recipe Source (Veal Appeals Booklet)

Serves 4

Ingredients
1½ lb Veal Scallops 750g
1 clove of garlic, minced
1 cup sliced fresh mushrooms 250ml
5 tablespoons soft margarine 75ml
½ cup Port Wine 125ml
½ cup beef bouillon 125ml
to taste: salt and pepper (coarsely ground)
flour
2 tablespoons minced green onion 30ml
2 tablespoons brandy 30ml
2 tablespoons tomato paste 30ml

Directions
Pound the ½ inch (12mm) thick Scallops to half the original thickness.
Salt and pepper and dredge them in the flour, shaking of the excess.
In a large skillet, combine scallops with the garlic, onions and mushrooms and sauté them in the margarine for 3 minutes per side.
Remove the meat to a warm platter and skim off all but two tablespoons of the grease. Add the brandy and light it with a long match.
When the flame dies down, add the wine.
Dissolve the tomato paste in the bouillon and add to the sauce, mixing all the ingredients thoroughly.
Return the scallops to the pan and simmer for 12 minutes.
If the sauce is rather thick at this point, you may serve immediately; otherwise remove the scallops to a warm platter and boil the sauce rapidly, scraping the bottom.
Pour sauce over the scallops and serve.

Recipe source: (Dutch Valley Veal – Favorite Recipes)