Posts Tagged ‘plum tomato’
Veal chops with Caponata
Serves 2
Veal Chops with Caponata
Ingredients
2 veal chops
olive oil
2 garlic bulbs, halved , plus a couple of extra cloves
2 sprigs rosemary
butter
1 lemon , halved
½ aubergine
½ onion
1 red pepper
2 stalks celery
3 plum tomatoes
sugar
10 caper berries
2 tablespoons capers, rinsed and drained
a handful green olives , halved
a handful basil leaves
a handful pine nuts , toasted
Directions
Season the chops really well all over, heat a frying pan to hot and add a slug of olive oil.
Add the chops, the halved bulbs of garlic and the rosemary.
Cook the veal for 3 minutes on each side then add a knob of butter to the pan, let it sizzle and baste the chops with it.
Cook for another 2 minutes each side – you want them pink in the middle.
Transfer to a plate to rest, spoon over some of the cooking juices and squeeze over half a lemon. Cover loosely with foil.
To make the caponata, chop the aubergine, onion, pepper, celery and tomatoes into small dice – you want them to cook quickly so that they keep their shape.
Wipe out the pan (discard the garlic bulbs and rosemary) and drizzle in more olive oil.
Fry the aubergine on a high heat until brown, about 4-5 minutes.
Add a couple of whole garlic cloves to flavour the oil and, halfway through, add a big pinch of salt and sugar to caramelise the aubergine.
Add the onions and peppers, cook for 2-3 minutes, add the celery and cook for another 2-3 minutes. Throw in the tomatoes, caper berries, capers and olives and toss for 1 minute.
Zest and juice the other lemon half, add to the pan and take off the heat.
Toss in the basil – it will wilt in the sauce.
(This recipe may make more caponata than you need for the veal but it’s great the next day on toasted sourdough.)
To finish the dish, spoon a pile of the caponata on each plate.
Slice each chop into three and sit on top. Mix a little olive oil with the resting juices from the meat and spoon over the veal.
Scatter over the pine nuts and serve.
Recipe from olive magazine adapted form a recipe from Gordon Ramsey
Tags: Maltese cuisine, plum tomato, veal, veal chop
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Veal Stew with Basil and Mushrooms
Serves 6
Ingredients
5 tablespoons Olive Oil 75ml
3 lb veal cut from shank in 1½ inch cubes
2 tablespoons garlic, minced 30ml
1 cup white wine 250ml plus 1 tablespoon 30ml
½ cup 125ml plus 2 tablespoons fresh basil leaves 30ml
1 cup canned plum tomatoes 250ml
2 cup mushroom (500ml) in ½ inch cubes (12mm)
1tablespoon cornstarch 15ml
Directions
Dry veal cubes and season with salt and pepper.
Heat 3 tablespoons oil in skillet or sauté pan and brown veal cubes in small batches over medium-high heat.
Put browned veal cubes in heavy 4 quart casserole.
When all of the veal is browned, add garlic and brown, but do not burn.
Deglaze with white wine, scraping caramelized juices from bottom of pan, and reduce to half.
Add tomatoes and break up into small chunks with spoon.
Chiffonade basil leaves and add, reserving 2 tbsp Simmer 2-3 minutes, then add to veal cubes in casserole.
Simmer casserole gently until veal is tender, 1 hour to 1 hour 15 minutes.
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Tags: stew, lb veal, shank, Dry veal cubesOsso Buco
Preparation time: 15 minutes
Cooking time: up to 2 hours
Degree of Difficulty: Simple
Serves 2-3
Ingredients
1 Veal Shank cut into 2″ (5cm) rounds
¼ cup butter 60ml
1 onion, sliced
1 carrot, sliced
1 cup white wine 250ml
1 lb Italian type plum tomatoes 500g
peeled, chopped, seeded
1-1½ cups stock 250-375ml
1 clove of garlic, crushed
Bouquet garni
to taste: salt and pepper
For Garnish: (Gremolata)
1 clove of garlic, finely chopped
¼ cup chopped parsley 60ml
1 grated rind of one lemon
Directions
In a flameproof casserole heat the butter and when foaming, brown the veal on both sides, 2-3 rounds at a time.
Remove them , add onion and carrot, cover the pan and cook over steady heat, without stirring, for 2-3 minutes.
Stand bones upright in the pan, so the marrow cannot fall out during cooking.
Add the wine and simmer until reduced by half.
Add the tomatoes and cook 10 minutes longer.
Add 1 cup stock, garlic, bouquet garni and seasoning, cover and bake in a moderate oven (350ºF)(176ºC) or simmer very gently on top of the stove for 1¼-1½ hours or until the veal is so tender it almost falls from the bones.
Add more stock during cooking if the pan seems dry.
Transfer the veal rounds to a serving dish and keep warm.
Strain the sauce, pressing well.
Boil sauce until is well reduced and glossy.
To make the garnish: mix the garlic with the parsley and lemon rind.
Taste the sauce for seasonings, spoon it over the veal, sprinkle with the garnish
Serve with: Risotto Milanese.
Recipe Source (Selected Fancy Veal Recipes)
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Tags: preparation time, moderate oven, osso buco cooking veal, white wine, Italian cuisine
Osso Buco
Serves 4
Ingredients
2 lbs Veal Shank 1Kg (cut in 2″ (5cm) rounds)
¼ cup butter 60ml
1 onion, sliced
1 carrot, sliced
1 cup white wine 250ml
1 lb Italian-type plum tomatoes 500g
peeled, seeded and chopped
1-1½ cups stock 375ml
1 clove of garlic, crushed
bouquet garni
to taste: salt and pepper
For Garnish: (Gremolata)
1 clove of garlic, finely chopped
¼ cup chopped parsley 60ml
grated rind of 1 lemon
Directions
In a flameproof casserole heat the butter and when foaming brown the veal on both sides, 2-3 rounds at a time.
Remove them, add onion and carrot.
Cover the pan and cook over a steady heat, without stirring for 2-3 minutes.
Stand bones upright in the pan so the marrow cannot fall out during cooking.
Add the wine and simmer until reduced by half.
Add the tomatoes and cook 10 minutes longer.
Add 1 cup stock, garlic, bouquet garni and seasoning.
Cover and bake in a moderate over (350ºF)(176ºC) or simmer very gently on top of the stove for 1¼-1½ hours or until the veal is so tender it almost falls from the bones.
Add more stock during cooking, if the pan seems dry.
Transfer the veal rounds to a serving dish and keep warm.
Strain the sauce, pressing well.
Boil the sauce until is well reduced and glossy.
To make the garnish, mix the garlic with the parsley and lemon rind.
Taste the sauce for seasoning, spoon it over the veal.
Sprinkle with the garnish and serve with risotto milanese.
Recipe Source (Delft Blue Fancy Veal Recipes)
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Tags: cup white wine, steady heat, lemon, salt and pepper, risotto milanese, veal
Osso Buco
Ingredients
4 lbs Veal Shank 1.8kg cut in 2″ (5cm) rounds
¼ cup butter 60ml
1 onion, sliced
1 carrot, sliced
1 cup white wine or dry vermouth 250ml
1 lb Italian -type plum tomatoes 500g peeled, seeded and chopped
1½ cups chicken stock 375ml
1 clove of garlic, crushed
bouquet garni… salt & pepper
Directions
In large skillet or shallow flameproof casserole heat the butter and when foaming, brown the veal on both sides.
Remove veal, add onion and carrot, cover the pan and cook over steady heat without stirring for 2-3 minutes.
Replace the veal rounds with the bones upright in the pan, so the marrow cannot fall out during cooking.
Add the wine and simmer until reduced by half.
Add the tomatoes and cook 10 minutes longer.
Add 1 cup stock, garlic, bouquet garni and seasoning.
Cover and bake in a moderate oven (350ºF)(176ºC), or simmer very gently on top of the stove for 1¼-1½ hours or until veal is so tender it almost falls from the bones.
Add more stock during cooking if the pan seems dry.
Transfer the veal rounds to a serving dish and keep warm.
Strain the sauce, pressing well.
WATCHPOINT:
All the tomato pulp should go through the strainer with as little as possible of the carrots and onion.
Boil the sauce for seasoning, spoon over the veal.
NOTE: The garnish called Gremolata is an essential part of serving Osso Buco.
The dish is invariably served with rice or plain buttered pasta.
Gremolta
Garnish:
1 clove of garlic finely chopped
¼ cup chopped parsley 60ml
grated rind of 1 lemon
Mix garlic, parsley and lemon. Sprinkle over veal.
Recipe Source (Veal Meal Ideas)
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Tags: osso buco, pasta, tomato pulp, clove of garlic, cups chicken stock, buco, low flameVeal Casino
Serves 2
2 veal steaks or chops
Flour for dusting
3 tablespoons extra-virgin olive oil 45 ml
2 tablespoons unsalted butter 30 ml
4 plum tomatoes, chopped
1 large or 2 small artichoke hearts, sliced
4 green olives, chopped
2 scallions, chopped
Dash of bitters
¼ teaspoon dry mustard 1 ml
Freshly ground pepper to taste
Directions
Lightly dust the chops with flour.
In a large skillet, melt the oil and butter.
Sauté the chops on each side for approximately 4 minutes per side, depending on thickness.
Remove to a heated platter and keep warm.
Add all other ingredients to the skillet and cook approximately 6-8 minutes.
Spoon sauce over chops and serve.
Recipe source www.lovechef.com This recipe won him raves when he cooked it for his first appearance at Trump Plaza Hotel & Casino.
Tags: virgin olive oil, artichoke, olive oil, teaspoon dry mustard, extra virgin olive oil, recipe source, Black pepperVeal Scallopini with Tomato Caper Sauce – Recipe Show
4 servings
Ingredients
Sauce
¼ cup white wine 50ml
3 chopped plum tomatoes
3 anchovies, chopped
1 tablespoon capers 15ml
1 tablespoon butter 15ml
Veal
2 tablespoons olive oil 25ml
2 tablespoons butter 25ml
8 slices veal scallopini
Salt and freshly ground pepper
½ cup flour seasoned with salt and pepper 125ml
2 tablespoons chopped parsley 25ml
Directions
Add wine, tomatoes and anchovies to a pot.
Bring to boil, reduce heat to medium-low and simmer for 5 -8 minutes or until thickened.
The anchovies will have practically disappeared by this point.
Stir capers and butter into sauce and keep warm.
Heat olive oil and butter in a large skillet over high heat.
Season scallopini with salt and pepper.
Dip scallopini into flour and shake off excess.
Place in skillet and working in batches as necessary, cook about 30 seconds a side or until browned.
Remove to a platter.
Place scallopini on serving dishes and pour over sauce
Sprinkle with chopped parsley.
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Tags: capers, high heat, reduce heat, chopped parsley, veal scallopini capers recipesVeal Chops Alla Pizzaiola
Servings 6
Ingredients
6 veal chops ½ inch thick
1 bunch of long green onions sliced
1 green pepper, sliced
8 white button mushrooms, sliced
3 cloves of garlic, chopped
2 tablespoons of extra virgin olive oil
1 tablespoon of butter
2 15oz. cans of diced plum tomatoes
1 tablespoon of dried oregano
½ teaspoon of salt
½ teaspoon of fresh ground black pepper
¼ cup of fresh parsley, chopped
Directions
Season the chops with salt and pepper
In a large saucepan sauté the chops in the oil and butter until browned.
About 3 minutes on each side.
Remove the chops from the pan and keep warm
Sauté the garlic, onions and peppers until tender about 2 minutes.
Place the chops back in the pan
Add the mushrooms
Add the tomatoes and sprinkle with oregano
Cover and cook for about 1hour until tender
Garnish with parsley
Serve with rice or potatoes.
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Tags: chops, salt and pepper, extra virgin olive oil, extra virgin, long green onionsVeal Provencale
Serves 4
Ingredients
1 small, chopped onion
1 carrot, peeled and chopped
1 stalk celery, chopped
1 tablespoon butter 15ml
¼ oz dried mushrooms 10g
covered with hot water
soaked for 30 minutes, drained and chopped
1/3 cup dry white wine 80ml
2/3 cup water 160ml
4 canned plum tomatoes
drained and chopped
1 teaspoon chicken stock base 5ml
1 teaspoon cornstarch, dissolved in 1 tbsp of water
to taste: salt and pepper
1 tablespoon chopped parsley 15ml
1 small clove of garlic, minced
½ teaspoon grated lemon rind 2ml
4 Veal Cube Steaks
Directions
Sauté onion, carrot, and celery in butter until onion is limp.
Add chopped mushrooms and wine.
Boil until liquid is almost evaporated.
Add water, tomatoes and stock base.
Bring to a boil; reduce heat and simmer 10 minutes.
Stir in cornstarch; cook until bubbly.
Adjust seasonings.
Combine parsley, garlic, lemon rind.
Flatten cube steak to 1/16″ thick. (17mm)
Sprinkle both sides with salt, pepper and flour.
In a large skillet, melt butter and oil; sauté veal over medium high heat about 3 minutes per side until golden brown.
Spoon sauce over cube steaks; sprinkle with parsley mixture.
Recipe source (Delft Blue)
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Tags: cube steak, parsley mixture, recipe source, adjust seasoning, oz dried mushrooms, teaspoon grated lemon, Combine parsley
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