Veal Recipes

Preparation time: 12 minutes
MarinadeA liquid mixture, usually of vinegar or wine and oil with various spices and herbs, in which meat, fowl, fish, or vegetables are soaked before cooking. time: 1 hour
Cooking time: 12 minutes
Serves 6
Degree of difficulty: very simple

MarinadeA liquid mixture, usually of vinegar or wine and oil with various spices and herbs, in which meat, fowl, fish, or vegetables are soaked before cooking. Ingredients

1 cup oil 250ml
¼ cup wine vinegar 60ml
2 garlicThe ‘heat’ in garlic is said to stir sexual desires. Make sure you and your partner share it together. Garlic has been used for centuries to cure everything from the common cold to heart ailments. This is a good time for moderation. Enjoy a pasta with a lightly garlicky sauce and it and lead up to something spicy in the bedroom later. cloves, crushed
1 teaspoon paprika 5ml
1 teaspoon curry 5ml
1 teaspoon thyme 5ml
½ teaspoon rosemary 2ml
1 bay leaf
1 teaspoon salt 5ml
to taste: fresh ground black pepper

Ingredients

1¼ lbs Veal Cubes 625g 1½ ” cubes (3½ cm) (Veal Leg or Loin)

Per Brochette

1 slice bacon, cut in 4 pieces
2 slices zucchini, cut 1″ (2½ cm)
2 green onions (white part)
or small summer onions, blanched
lemon juice, salt and pepper
chopped chives & fresh parsley

MarinadeA liquid mixture, usually of vinegar or wine and oil with various spices and herbs, in which meat, fowl, fish, or vegetables are soaked before cooking. preparation

Blend marinadeA liquid mixture, usually of vinegar or wine and oil with various spices and herbs, in which meat, fowl, fish, or vegetables are soaked before cooking. ingredients well and pour over Veal Cubes.
Let set in marinadeA liquid mixture, usually of vinegar or wine and oil with various spices and herbs, in which meat, fowl, fish, or vegetables are soaked before cooking. at least one hour.
Turn meat over 2-3 times.
 

Directions

Cut the bacon and the zucchini, and sprinkle the latter with lemon juice.
Blanch the onions.
Drain the veal.
Put Veal, bacon, zucchini and onions on skewers, alternating each.
Calculate about 4 veal cubes per brochette.
Grill brochettes 4″ (10cm) from the heat source, 5-6 minutes per side.
Season to taste and sprinkle with chives and parsley.
Serve immediately.
Serve with: rice

Recipe source (Delft Blue Postcard Recipes)