veal recipe TV show
Burger Supremo with Zesty Grilled Veggies – Veal Recipe Show
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.
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Veal Scallopini with Pea Coulis & Asparagus
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
asparagus, tarragon and shallots
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
Tags: Directions Cook asparagus, french sauce, petite peas, small saucepan, medium-high heat, salt and pepperMaking a side dish (Red Bell Peppers and Green Onions) – the cutting board
4 servings
Ingredients
2 large red bell peppers cut into ½ inch diced (1cm0
5 green onions, thinly diced, white and green parts separated
¾ cup chicken or vegetable broth
¾ cup finely chopped fresh marjoram
Directions
Add 1 tablespoon of oil to a skillet to medium high heat.
Add the bell peppers, green onion whites and a pinch of salt and pepper.
Cook, stirring occasionally for 2 minutes.
Add the broth, bring gently to a simmer, reduce heat to medium low and cook until vegetables are tender. ( about 8 minutes )
Remove from heat, stir in the green onion (green parts) and marjoram.
Season to taste with salt and pepper and add to the plate with the veal.
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Making a side dish (Baby Spinach with Garlic) – the cutting board
2 servings
Ingredients
2 tablespoons of butter
2 cups of baby spinach
2 cloves of garlic
salt and pepper – season to taste
Directions
Melt the butter in a skillet at medium to high heat
Add thinly the sliced garlic ( the thickness of a dime)
Cook the darlic in the high heat for about 45 seconds until tender and fragrant
Add 2 cups of baby spinach.
Add freshly ground and pepper to taste.
Stir contantly as the spinach cooks fast and requires even cooking.
Remove the spinach from the skillet when it is wilted and serve.
This dish goes well with many veal recipes.
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Tags: side dishes that go with veal, servings ingredients, veal recipes, cloves of garlic
Tenderizing veal (making Scallopini) – the cutting board
How to make veal scallopini slices using a veal top round roast-
.
Mallets for tenderizing
Saltimbocca alla romana (leap in your mouth) – Recipe Show
Preparation 30 minutes
4 servings
Ingredients
¾ lb veal top round (750g)
2 tablespoons butter
8 slices Prosciutto
8 sage leaves
¾ cup of white wine
2 tablespoons butter
1 tablespoon flour
salt & pepper
Directions
Cut ¾ lb of veal top round into 8 slices. (750g)
Trim and flatten the slices with a smooth meat mallet, dipped in water to prevent sticking.
Making continuous, decisive strokes, bring the mallet down flat on the meat, pounding from the center outwards.
Do not dip into flour.
Place a thin slice of prosciutto onto each slice of veal.
Place a fresh sage leaf on top of prosciutto.
Secure with toothpicks.
Coat a large skillet with olive oil.
Over medium to High heat, add the veal tuck-side down( sage leaf facing up).
Cook for 40-50 seconds.
Turn over and cook until brown, about another 40-50 seconds, turn again and transfer the meat to a warm plate.
In the same skillet add ¾ cup of white wine to the pan. ( still at medium-high heat )
Simmer to reduce the wine a bit, about 2 minutes.
Add 2 tablespoons butter and 1 tablespoon flour to the pan, whisking constantly, until sauce is thickened.
When the pan juices are lightly I thickened, spoon the sauce over the scallopini and serve.
We served over baby spinach and thinly sliced fennel.
Recipe Source: adapted for the Delft blue Veal Recipe Show from La Cucina Italiana
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Tags: Recipe Show, smooth meat mallet, saltimbocca alla romanaScallopini alla bolognese (prosciutto and cheese) – Recipe Show
Preparation 30 min
4 servings
Chefs traditionally use a thicker cutlet to support a cheese and ham topping.
Ingredients
1 lb veal top round (500g)
2 eggs
2 tablespoons butter
8 slices Prosciutto
8 slices Gruyere cheese
white wine (a splash !)
½ cup of chicken broth
Directions
Cut the veal top round into 8 slices, 1 cm thick each.
(1/3 inch)
Trim, flatten the slices with a smooth meat mallet, dipped in water to prevent sticking.
Making continuous, decisive strokes, bring the mallet down flat on the meat, pounding from the center outwards.
In a small bowl, beat 2 eggs.
Dip each slice of veal in the egg, lifting out to drain off excess.
In a large skillet, melt 2 tablespoons of butter over high heat.
When butter sizzles, place veal in skillet.
Cook until browned on both sides.
This takes approximately 1 minute per side.
To ensure proper cooking do not overcrowd the skillet. ( cooking 2-4 pieces at a time )
Transfer veal to a warm plate.
Place a slice of prosciutto and a slice of Gruyere cheese on each piece.
Deglaze the pan with a splash of white wine.
Add ½ cup of chicken broth and reduce by half.
Return the veal to the pan, cover, and cook for 1 minute, or until the cheese starts to melt.
Transfer to a serving dish.
Further reduce the sauce if needed, pour over the scallopini and serve.
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Tags: prosciutto, veal top round, center outwards, veal scallopini with prosciutto, Food and drink, cutletVeal Scallopini with Lime-Walnut Sauce – Recipe Show
Preparation time: 10 minutes
Cooking time: 8-10 minutes
Quick and Easy
Serves 4
Ingredients
4 pieces of Veal Scallopini ⅛ inch (3.1275mm) thick
2 tablespoons vegetable oil 30ml
2 tablespoons butter 30ml
½ cup chopped walnuts 125ml
4 fresh limes to give
¼ cup fresh lime juice 60ml
1 teaspoon grated lime peel 5ml
2 cups cooked orzo or any tiny cooked pasta 500ml ( we used Grandine )
Directions
Flatten the vea scallopini to ⅛ inch if not already. ( 3.1275mm)
In large frying pan, heat oil and butter until butter foams.
You should cook the veal scallopini in a big hot skillet for a very short period of time.
Add veal, a few pieces at a time.
Cook about 20 -30 seconds per side or until lightly browned.
Remove and keep warm.
Add walnuts to drippings, cook and stir until light toasted.
Grate the lime to get the zest before squeezing for the lime juice.
Add lime juice; return veal scallopini to the pan; toss with nuts.
Heat one minute or until heated through.
Serve over cooked orzo any tiny cooked pasta 500ml ( we used Grandine ).
Sprinkle with grated lime peel.
The combination of the lime and walnuts gives a unique, but great taste that lingers.
Recipe source (1988 Favorite Veal Contest Pamphlet)
Tags: Tunisian cuisine, tablespoons vegetable oil, scallopine, teaspoon grated lime, big hot skillet, veal, sauce recipeVeal Sentino ( Veal with Asparagus & Cheese ) – Recipe Show
4 Servings
Ingredients
4 slices of Veal Scallopini ( scaloppine)
- about ¾ lb (300g) ⅛ inch (3.1275mm) thick
8 asparagus spears
salt and ground pepper to taste
¼ cup flour
7 tablespoons of butter
2 cups of sliced mushrooms about ¼ lb (100g)
4 slices Fortina or Swiss cheese ( we used Swiss )
juice of one lemon
Directions
Scrape the sides of the asparagus with a swivel-blade vegetable peeler, but leave about 2 inches (5cm) of the tips unscraped.
Drop the spears into a skillet containing boiling water with salt to taste.
Cook 2 -3 minutes until brown.
Do not overcook.
Drain.
Sprinkle the veal with salt and pepper and dredge ( coat ) in flour.
Heat 2 tablespoons of the butter in a large heavy skillet to a high temperature and add the veal.
Cook until golden brown, about 20-30 seconds a a side.
Heat 1 tablespoon of butter in a skillet and add mushrooms.
Sprinkle with salt and pepper and cook until wilted.
Continue cooking until golden brown, stirring as necessary.
Preheat the broiler.
Arrange the veal slices in one layer on a baking dish.
Sprinkle with mushrooms.
Arrange 2 apparatus spears on the top of each slice of veal.
Cover with the cheese slices ( we used Swiss Cheese cut to the size of the scallopini ).
Run under the broiler until the cheese melts.
Melt 4 tablespoons of butter and add the lemon juice.
Pour the sauce over the veal, asparagus and cheese.
Serve with Buttered Fine Noodles
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Tags: asparagus, continue cooking, cup flourHeart shaped Veal and Mushroom patties with Grilled Tomatoes – Recipe Show
Special requirements:
You will need a heart shaped cookie cutter to make the veal pieces into that shape.
Serves 4 (2 For Valentine’s Day, 2 for breakfast !)
Instructions
- for Veal Hearts
1 lb Ground Veal (500g)
2 teaspoons of butter
1/3 cup finely chopped onion
½ small clove of garlic, crushed
1/3 cup finely diced celery
1½ cups mushrooms, finely chopped
2/3 cup fine fresh breadcrumbs
a pinch of nutmeg
1/3 cup finely chopped parsley
1 medium sized egg
salt and freshly ground pepper
1 tablespoon virgin olive oil
- for sauce
demi-glaze sauce packet (34g)
- for Grilled Tomatoes and Oregano
2 ripe red tomatoes
I tablespoon Olive oil for bottom of pan
4 teaspoons Olive oil – one for each tomato half
2 teaspoons of freshly chopped or dried oregano
Salt & pepper to taste
Directions
Place meat in mixing bowl and set aside.
Melt the butter in the skillet and add onion, garlic and celery.
Cook until onion wilts.
Add the mushrooms and cook until they give up their liquid.
Continue cooking until this liquid evaporates.
Let cool and then add the mixture to the veal.
Add the remaining ingredients except the Virgin olive oil and blend well.
Chill mixture in fridge for ½ hour.
Make patties and flatten to about ½ inch thick.
Press the heart shaped cookie cutter into the patties.
With the leftovers make more patties and repeat.
Cook heart shaped patties in a large skillet with small amount of virgin olive oil over low to medium heat.
Do not brown too quickly. Should take 5-8 minutes per side.
Make the demi-glaze source following instructions on the packet – basically just adding water, mixing and boiling.
Switch the oven to broil.
Core tomatoes and slice them in half.
Grease a baking dish. Add one tablespoon of oil and then the 4 tomato halves, cut side up.
Sprinkle the oregano over the top of the tomatoes.
Broil about 5 minutes.
Pour demi-glaze on the patties and serve with Grilled Tomatoes and Oregano.
Recipe Source: adapted form Veal Cookery Veal Loaf recipe by Chef Nancy
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Tags: valentine s day, freshly ground, tomato half, celery 1½ cups, veal pie
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