Veal Recipes

Archive for the ‘veal recipe TV show’ Category

Preparation time: 10 minutes
Cooking time: 70 minutes
Servings: 4
Preparation: simple

Ingredients
2½lb shoulder or leg roast 1.2 kg
2 tablespoons olive oil 30ml
Salt and pepper to taste
¼ teaspoon ground ginger
1 medium onion sliced
2 grated carrots
4 oz maple syrup 100 ml
4 oz orange juice 100 ml
4 oz Demi Glace sauce mix (sold in an envelope) 100 ml

Directions
Preheat oven 93°C (200°F)
In a skillet heat oil and sear the milk-fed veal roast on its entire surface.

Searing, seals in the meat’s juices by cooking it quickly under a high heat.
Briefly remove the roast and put aside.
In the same skillet add salt, pepper, onion, carrots, ginger, orange juice and maple syrup.
Return the roast to the skillet.
Lightly baste the roast with the surrounding vegetables and liquid.
Cover and cook for 60 minutes on low heat.

The best way to ensure that the roast is done perfectly is to insert a meat thermometer in the middle of the roast. The ideal internal temperature of milk-fed veal roast is 70°C (160°F).

Stop cooking when the temperature is a few degrees below because the temperature will continue to rise when the meat is set aside (15 minutes).
Remove roast and keep warm in the preheated oven.

In the skillet, add the previously prepared demi-glace sauce (follow the directions on the package) to the skillet to accompany the vegetable/liquid mixture.
Slightly reduce the sauce. (about 5 minutes)

This delicious Maple flavoured sauce is now ready to pour over the veal roast when serving.
Serve with fresh vegetables and potatoes caramelized using maple syrup.
· Caramelization is the browning over heat with a liquid to bring out the natural sugars of the food.

Variations· Instead of cooking on the stove, the roast can be cooked in the oven at 135°C (275°F) for 90 minutes.

• For uniform cooking, meat cooked in the oven at a low temperature 120°C (250°F) will be more tender, juicier and will lose less weight.
• Cooking the roast at this temperature will require an additional 15 minutes.

Recipe Source: (Veau de lait du Québec) adapted for Veal  Recipe Show by Chef Nancy

45 minutes, plus marinating
Special instructions:
You will need 8 wooden skewers and they should be soaked in water 30 minutes
4 servings
Great for summer time on the barbecue or grill.
For the veal in this recipe, we use cubed milk fed veal heal, but you could many other veal cuts such as shoulder or loin.
We used colourful vegetables to make this dish more attractive.

Ingredients
1 lb veal, cut into 1-inch (2.5 cm) cubes 454 g
10 tablespoons extra-virgin olive oil plus more for grilling 150 ml
¼ cup red wine vinegar 60ml
5 garlic cloves, smashed and peeled
4 leafy sprigs fresh thyme
2 large eggs, room temperature
1 medium leek (white and light green parts only), trimmed
salt, freshly ground
black pepper, freshly ground
orange pepper
yellow pepper
red pepper
red onion
large tomato slice for garnish

Directions
- Marinate Veal
In a large bowl, whisk together 7 tablespoons oil and vinegar; stir in garlic, thyme and generous amount of freshly ground pepper.
Add veal and toss to coat.
Marinate, covered and chilled, for 1 hour.

- Leek Sauce
Bring a medium saucepan of water to boil. Using a slotted spoon, lower the eggs into the water; simmer for 9 minutes.
Transfer eggs to a bowl of ice water to stop cooking.
Let cool for 2-3 minutes, then peel.
Separate yolks from whites.
Cut leek crosswise into ¼ inch (1cm) rounds; wash in a bowl of cold water, agitating, then lift out and pat dry.

In a small skillet, combine leek, 2 tablespoons oil and 1/3 cup water; bring to a simmer and cook until leek is tender, about 5 minutes.
Let cool completely, then transfer mixture to a blender.
Add egg yolks, 2 tablespoons water, remaining tablespoon oil and generous pinch salt; purée until smooth (save egg whites for another use such a salad ).

- Veal Shish Kabob

Heat barbecue or grill to medium-high.
Remove veal from marinade and thread onto skewers.
Alternate with the different coloured  peppers and  red onion.
Brush grill with oil.
Cook, turning frequently, 10 minutes for medium-rare.

Serve with tomato slices and leek sauce.

We made a side dish of new red potatoes, which were covered covered in sour cream and sprinkled with fresh dill. You could also make a baked potato on the barbecue if new potatoes are not in season.

Preparation time: 10 minutes
Cooking time: 15 minutes
Difficulty: Easy

4 servings

Ingredients
1 lb. 5 oz. Veal Scallopini 600 g
9 oz fresh mushrooms, sliced 250 g
1 onion, thinly sliced
2 tablespoons oil
3/4 cup white wine 200 ml
3/4 cup heavy cream 200 ml
4 teaspoons butter  20 g
8 teaspoons flour 20 g
salt and pepper

Directions
Sauté the scallopini pieces in very hot oil ( 1 tablespoon) browning on both sides ( about 20 seconds per side).
Remove the cooked scallopini from the skillet and set aside.
Add another tablespoon of oil to the hot skillet and then the mushrooms and onion.
Season with salt and pepper.
Sauté everything.
Add the wine and cream.
Blend in the butter, sprinkle in the flour and then  stir the sauce.
Bring to a boil and then lower the heat once the sauce has thickened.
Add back the cooked scallopini pieces and spoon over the sauce and remove from heat.

The V-Word – Swiss-Style Veal Scallopini

Recipe source: adapted from  theworldwidegourmet.com

Serves 6

Veal Sirloin is sometimes referred to as veal rump,  but do not use shoulder. If the sirloin is unavailable, the best substitute is veal tenderloin treated the same way but only roasted for 12-15 minutes.

For the braised vegetables, use your favourite vegetables but try to include leeks as they ore excellent with veal. You could include parsnips, golden beets, sweet potatoes or even squash.

Vito’s Advice : “Always put the roast in the oven fat side up to make the meat really tender.”

Ingredients
- veal
3 lbs (1.5 kg) veal sirloin, tied in a roll ( we used top sirloin )
3 tablespoons (45 ml) small rosemary sprigs Salt and freshly ground pepper
1 tablespoon (15 ml) olive oil
2 tablespoons  (25 ml) butter
1 cup (250 ml) chicken stock ( can use beef stock instead)
4 cloves garlic, peeled and halved

- braised vegetables
3 carrots, peeled and cut into 2 inch (5 cm) lengths
3 parsnips, peeled and cut into 2 inch (5 cm) lengths
1 lb mini potatoes (500 g)
3 cups (750 ml) chicken stock  (or beef stock)
2 white turnips, peeled and cut into wedges
1 bunch leeks, dark green leaves removed, cut lengthwise through the root
12 stalks asparagus, tough ends trimmed

Directions
Preheat oven to 400°F (200°C).
Cover meat with rosemary sprigs, tucking them inside strings if possible.
Season with salt and pepper.

Heat oil and butter in a large skillet over high heat until sizzling.
Add veal and brown on all sides, about 1-2 minutes per side.
Remove veal and place in a roasting pan.
Add stock and garlic to skillet, scraping up all the bits on the base.
Bring to boil.
Pour hot stock into the roasting pan.

Place pan in oven and roast for 40-45 minutes (depending on thickness) or until medium-rare ( if stock is reducing too quickly in pan, add up to ½ cup/125 ml water ).

While veal is roasting, place carrots, parsnips and potatoes into a pot of cold chicken stock over high heat and bring to a boil.
Reduce heat and simmer for 10 minutes or until slightly softened.
Add turnips and leeks and simmer for 7-8 minutes.
Add asparagus and cook for 5 minutes more or until all vegetables are cooked through.
Reserve vegetables and cooking liquid and reheat when needed.

Remove roasting pan from oven, remove veal and let rest for 10 minutes.
Place pan over burner and add 1 cup (250 ml) reserved vegetable cooking liquid and bring to boil stirring all the little pieces at the base of the pan.
Simmer 2 minutes to intensify flavours.

Slice veal into ½ inch (1-cm) slices.

Serve with the braised vegetables and some of the sauce.

Recipe Source: slight adaption of a recipe from FOOD & DRINK EARLY SUMMER 2009

Takes just a few minutes to prepare.

Prep Time: 5 minutes
Cook Time: 6 minutes
An easy and quick recipe
2 servings

Ingredients
1 ripe Hass avocado*
1 wedge fresh lemon
2/3 lb veal scallopini 300g
salt and pepper
2 tablespoons extra-virgin olive oil,
1 tablespoon butter, cut into pieces
1/4 cup dry vermouth or white wine
3-4 tablespoons cream,
1 tablespoon fresh thyme leaves, to garnish
2 tablespoons chopped or snipped chives, to garnish

*Hass Avocado – this is the most popular type sold world wide weighing 200-300g -dark purplish black when ripe. If soft it is over ripe.

Directions
Cut avocado in half all around and down to the pit.
Twist the avocado to separate the halves.
Use a spoon to pop out the pit.
Scoop out the avocado flesh in one piece  from each half with a large spoon.
Slice the avocado into 6 pieces per half and squeeze a little lemon juice on them to slow down discolouration  from the air.
Put aside the avocado for later.

Season the scallopini with salt and pepper.
Heat the olive oil and butter in a large skillet over medium – medium high heat.
Add the scallopini and cook 2 minutes on each side.
(Could be as little 30 seconds per side depending on thickness of the scallopini. )
Remove the veal to a platter or individual plates.
Add vermouth or wine to the pan and deglaze it, lifting up any color or veal bits.
Add cream and stir it in.
Turn off the heat and let the cream bubble 1 minute.
Arrange the avocado on the scallopini.
Pour a little sauce over the veal scallopini and avocado and garnish with a generous sprinkle of chopped thyme and chives.

Recipe Source: slight adaption from a recipe by Rachael Ray

Serves 6-8

Ingredients
2 lb veal boneless shoulder roast or inside round roast 1 kg ( we used shoulder roast as less expensive )
1 tablespoon olive oil 15 ml
salt and freshly ground pepper
1 cup low-fat, low-salt chicken stock 250 ml

Stuffing
1 Granny Smith apple, diced
½ cup dried apricots, cut into small pieces 125 ml
¼ cup dried cranberries 60 ml
¼ cup roasted pistachios 60 ml
2 teaspoons curry powder 10 ml
1 teaspoon mustard seed 5 ml

Directions
Preheat oven to 135°C (275°F).
Cut open and flatten the roast with a smooth mallet.
In a bowl, mix together the diced apple, dried apricots, dried cranberries, pistachios, curry powder and mustard seed.
Spoon the fruit mixture into the centre of the meat, bring the sides up and tie tightly with 4-5 pieces of string.
Toss any remaining fruit mixture into the bottom of the roasting pan.
In a nonstick frying pan, heat the oil on high heat.
Season the roast with salt and pepper, then brown it on all sides for about 5 minutes.
Lay the roast in a shallow roasting pan and cover with lid.
Continue cooking in the oven for about 60 minutes or until a thermometer in the middle of the meat reads 60°C (140°F).
Remove from oven, keep covered and let rest for 5-10 minutes.
In the meantime, add a little chicken stock to the cooking juices.
Slice the veal roast into about 8 pieces and serve on a bed of steamed green beans and we also used pureed potatoes.
Pour cooking juices over the finished roast.

With this recipe we served a Fennel Salad ( insalata di finocchio )

4 servings
Preparation time: 40 minutes

Ingredients
8 veal scaloppine ( scallopini slices) cut from top round, each pounded ( 2 oz) ( 60g) to approximately 1/8 inch (3mm) thickness ( Total weight of veal 1lb ( 450g) )
¼ lb very thinly sliced pancetta (115g)
5 tablespoons freshly grated Parmigiano-Reggiano cheese
2 tablespoons of vegetable oil
2 tablespoons of unsalted butter
salt
freshly ground black pepper
½ cup dry white wine
2/3 cup chopped canned Italian plum tomatoes and their juices

Directions
Lay scaloppinne ( scallopini) flat on a clean cutting board or plate.
Cover with pancetta, sprinkle with cheese and tightly roll up lengthwise.
Fasten rolls with toothpicks inserted lengthwise so rolls can be in the pan.

In a large skillet, heat oil and 1 tablespoon of butter over medium-high heat.
When butter foam begins to subside, add rolls and cook, turning, until deeply browned all over.
Using a slotted spoon, transfer to a plate and season with salt and pepper.
Add wine to the skillet and cook, scraping bits from pan with a wooden spoon, for 2 minutes.
Add tomatoes, stir well to combine, bring to a simmer and cook until flavors blend, 2 or 3 minutes.
Return rolls to pan, cook, turning to coat with sauce, about 2 minutes.
Remove from heat, swirl in remaining tablespoon of butter and serve immediately.

Recipe Source: adapted from recipe in La Cucina Italiana

Marengo, à la [muh-RENG-goh]
A veal or chicken dish in which the meat is sautéed in olive oil, then braised with tomatoes, onions, olives, garlic, white wine or brandy and seasonings.
Sometimes scrambled eggs accompany the dish. It’s said to have been created by Napoleon’s chef after the 1800 Battle of Marengo.

preparation: 25 minutes
cooking: 6 hours 20 minutes
serves 6

Ingredients
2¼ lb. (1 kg) cubed stewing veal
6 tablespoons (45 ml) flour
salt and pepper to taste
4 tablespoons (30 ml) oil
1 cup onion, minced
2 garlic cloves, chopped
2 tablespoons (30 ml) tomato paste
1 cup (250 ml) diced tomatoes
1 cup (250 ml) dry white wine
3 cups (750 ml) beef broth
1 cup white mushrooms, quartered
1 cup (250 ml) pearl onions
12 – 15 Kalamata olives *
1/2 cup chopped fresh parsley, as needed

slow cooker (crock-pot)

Directons
In a bowl, toss veal in seasoned flour to coat.
In a skillet, heat oil over medium-high heat and brown veal cubes.
Transfer veal to a slow cooker.
In the same skillet, over medium-high heat, cook onion, garlic, tomato paste and tomatoes.
Add white wine and reduce by half.
Stir mixture into the slow cooker and add beef broth.
Cover and cook on low for about 6 hours.
Add mushrooms, pearl onions and olives.
Cover and cook on high for 15 minutes.
When meat is done, adjust seasoning and check consistency of sauce.
Stir in chopped parsley.
Serve over your favourite pasta noodles.

* Kalamata Olives – One of the more popular varieties, these Greek black olives are plump and juicy with a powerful flavour, bright acidity, and high salt content. Look for kalamata olives in large supermarkets and specialty-food stores. Usually packed in oil in bottles. Will keep for several weeks in the refrigerator.

6 servings – 6 patties

Ingredients
1 lb. ground veal (540g)
1 lb medium ground beef (540g)
3 tablespoons Dijon mustard
4 tablespoons red wine (the bolder the flavour, the better)
I small egg (optional)
salt and fresh black pepper

We used medium ground beef as oppossed to lean, as the fat content adds a lot of flavour.

Directions
Break up the two meats onto a platter, mixing the varieties, in a single layer.
Don’t overmix at this point or meat will toughen. Set aside.

In small bowl, blend mustard and wine.
If desired, beat an egg into this mixture (this will help the patties keep their shape).
Drizzle wine mixture over meat.
Sprinkle with salt and pepper.
With as little mixing as possible, combine all ingredients.

Form six ¾ inch thick patties (or 4 if you want a thicker burger), packing mixture together tightly. cover and chill for at least one hour or overnight (allowing the patties to “set” in the refrigerator also helps them retain their shape) before barbecuing or panfrying.
Makes 4-6 patties

Recipe Source: Adapted from the Ultimate Burger Recipe – Canadian House & Home July 2008

Zesty Grilled Veggies

Ingredients
3 Zucchini cut diagonally ( 1½ lb – 675g)
6 peppers – 2 red. 2 green, 2 yellow ( 2lb – 900g) cut into ½ inch wide strips
¼ cup Italian Dressing
¼ cup parmesan grated cheese

Directions
Cover part of the barbecue with heavy foil before preheating.
Spread the vegetables over the foil.
Grill for 10 minutes or until crisp and tender, turning occasionally.
Place in a bowl and add the Italian dressing, tossing to coat.
Sprinkle with the grated Parmesan cheese.

Scallopini (definition)
A term in Italian cookery describing a thin scallop of meat (most often veal), usually prepared by dredging the meat in flour before sautéing it. Scaloppine (Italian Spelling) dishes are generally served with a sauce based on wine or tomatoes.

Coulis (definition )
Coulis is a French sauce which can be sweet or savory, depending on what it is meant to accompany. The word is French for “strained liquid”.
The base of coulis is a fruit or vegetable. Fruits are generally used uncooked, while vegetables may be roasted, blackened, or simmered so that they soften. The base is pureed so that it is creamy and smooth, and then it is usually seasoned. After seasoning, the coulis may be strained to remove things like seeds or chunks of skin. Coulis may be artfully drizzled on a plate, or pooled next to the food. In some cases, multiple types of coulis appear on one plate, for varying flavors and colors.

Open a bottle of fruity Chardonnay to serve with this excellent light recipe, surprsingly quick and easy to prepare. Great for  spring or a hot summer day. You wont’ be disappointed.

Serves 4

Ingredients
8 Veal Scallopini or 500g of veal cutlets pounded to 1/4 inch (2omm)  thick and cut into 8 pieces
1lb slender asparagus spears, trimmed 450g ( about 5 spears per person )
4 tablespoons olive oil
¼ cup finely chopped shallots 60ml
2 cups frozen petite peas thawed 500ml
¾ cup canned low-salt chicken broth 180ml
3 teaspoons minced fresh tarragon 15ml

Directions
Cook asparagus in a pot or skillet of boiling salted water until crisp-tender, about 3 minutes.
Drain and set aside.
Heat skillet over medium heat adding 1 tablespoon of olive oil.
Add shallots and sauté for about 1 minute.
Add peas and sauté for 2 minutes.
Add broth.
Bring to simmer for about 5 minutes.
Transfer mixture to blender or use a bowl and a hand held one.
Add 1 teaspoon (5ml) tarragon.
Purée until smooth, about 3 minutes.
Season pea coulis with salt and pepper and set aside.

If using cutlets – pound each veal piece between sheets of plastic wrap to scant ¼ inch thickness (20mm)
For a further demonstration of this see our video from the Cutting Board series – Tenderizing veal- making scallopini 

Heat a skillet with 2 tablespoons of olive oil to medium-high heat. 
Season veal scallopini peices with salt and pepper.
Working in batches, add veal to skillet, sauté until brown and just cooked through, about 20 seconds per side.
Transfer veal to a platter and cover with foil.

Heat 1 tablespoon of olive oil in a skillet.
Transfer the asparagus and remaining 2 teaspoons (10ml) tarragon.
Sauté over medium-high heat until asparagus is heated through, about 2 minutes.
Re-warm coulis in heavy small saucepan over medium-low heat.
Spoon 3 tablespoons (15ml) pea coulis onto each of 4 plates.
Place veal on top of the pea coulis.
Arrange asparagus alongside veal Scallopini.

We served with 2 scoups of purreed Garlic potatoes and fresh chives per serving

Recipe Source adapted for Veal Recipe Show from original recipe in Bon Appétit April 1999