Veal Recipes

Posts Tagged ‘recipe show’

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

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

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

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.

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)

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