Posts Tagged ‘red wine’
Stuffed Veal Roulade served on Sweet Potato and Pumpkin Mash
Great Veal recipe for fall and around Thanksgiving
Serves 5
Ingredients
Veal roulade
5 Veal loin fillets
1/2 lb. marinated Persian fetta 200 g
1/3 lb. olive tapenade 150 g
bunch of fresh sage
prosciutto
1/4 lb. bread crumbs 100 g
2 eggs
Potato and pumpkin mash
8 potatoes
1 sweet potato
1 pumpkin
½ cup cream
2 oz. butter 50g
1 egg yolk
2 cloves roasted garlic
Jus
2 cups red wine
2 cloves roasted garlic
1 teaspoon brown sugar
salt and pepper
Vegetables
green beans
baby asparagus
prosciutto
olive oil
Directions
Veal roulade
Pound veal loins until tender thin and flat.
Roll the veal with Persian feta, olive tapenade and fresh sage.
Wrap roulades in prosciutto, dip in beaten egg and bread crumbs.
Shallow fry until crispy.
To serve, slice roulades into medallions.
Potato and pumpkin mash
Boil 8 potatoes, a large sweet potato and pumpkin
When tender, drain.
Add 2 oven roasted garlic cloves, 1/4 cup of warm cream, 1 tablespoon of butter, an egg yolk, salt and pepper.
Mash until velvety
Jus
Mix 1 cup of full bodied red wine with 1 teaspoon of brown sugar and 2 oven roasted garlic cloves.
Simmer until thick and syrupy.
Drizzle over the veal.
Vegetables
Steam green beans and baby asparagus.
Toss though olive oil, salt and pepper.
Wrap bundles together with small piece of prosciutto
Pan fry quickly.
Recipe Source: adapted from Come dine with me Australia
Tags: sweet potato, pan fry veal chop, vealrecipes.com, prosciutto
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Veal Angelica
Elegant stuffed veal medallions made with asparagus and provolone cheese are breaded and fried, then slow cooked to a brilliant finish in a mushroom wine sauce.
Prep Time: 25 Minutes
Cook Time: 45 Minutes
Ready In: 1 Hour 40 Minutes
4 servings
Ingredients
8 (2 ounce) veal cutlets, pounded to 1/4 inch thickness 450 g total
8 (1 ounce) slices provolone cheese 225g total
8 fresh asparagus spears
4 (1/2 ounce) slices prosciutto
1 pinch salt and pepper to taste
1 pinch garlic powder to taste
1/2 cup all-purpose flour
1 egg, beaten
1/2 cup milk
1 cup seasoned dry bread crumbs
1/4 cup olive oil
2 cups sliced fresh mushrooms
1/2 cup chopped Vidalia onion
1/2 cup sliced roasted red peppers
1 cup red wine
1 cup chicken broth
Directions
Season each veal cutlet with salt, pepper, and garlic powder. On each of four of the cutlets, place 1 slice of cheese, 2 spears of asparagus, one slice of prosciutto, and another slice of cheese on top. Top each stack with a second cutlet, folding under and pressing the edges together to make a package.
In a shallow bowl, whisk together egg and milk. Place the bread crumbs on a plate. Dredge both sides of the veal packages in flour. Dip each one in the egg mixture, then coat with bread crumbs. Place on a plate, and refrigerate for 30 minutes.
Preheat the oven to 350 degrees F (175 degrees C). Heat olive oil in a large cast-iron skillet over medium-high heat. The skillet should be large enough to hold all four packages. Brown the veal on both sides, about 5 minutes per side. Add the onion and red peppers, and cook over medium heat until they are translucent. Pour in the wine, and simmer until the alcohol has cooked away – it will no longer smell as strongly. Pour in the chicken broth, and add the mushrooms.
Place the skillet and its contents into the preheated oven, and bake for about 30 minutes, or until the internal temperature of the veal has reached 160 degrees F (70 degrees C). The sauce should also be reduced by about half.
Nutrition per serving
Calories
769
Total Fat
41.8 g
Cholesterol
183 mg
Sodium
2096 mg
Total Carbohydrates
43.9 g
Dietary Fiber
3.5 g
Protein
44.6 g
Crockpot veal stew and Peppers
Serves 4
Ingredients
1 lb. veal stew meat (lean veal cut in 1-inch cubes) 454g
2 large banana peppers, remove seeds and slice, or use sweet bell peppers
1/2 cup chopped onion
olive oil spray for slow cooker
1 can (6 oz) V8 juice 168ml
1-2 cloves garlic, minced
1/4 cup red wine
pinch dried leaf thyme
pinch crushed red pepper or ground cayenne pepper
pinch Italian seasoning
garlic salt to taste
Directions
Combine all ingredients in a crockpot (slow cooker).
Cover and cook on low for 7-9 hours.
Crock Pot veal stew & mushrooms
4 servings
Ingredients
1-1/4 lb veal shoulder roast 600g
2 slices of bacon
2 tablespoons chopped parsley
2 tablespoons all-purpose flour
1 tablespoon tomato paste
1 teaspoon salt
2 teaspoons red wine vinegar
1/8 teaspoon black pepper
1 teaspoon rosemary
1/2 teaspoon marjoram
2 cloves garlic, minced
1/4 teaspoon thyme
2 cups water
1/2 lb small white onions, peeled 225g
1/2 cup dry red wine
1/2 lb round small mushrooms 225g
Directions
Wash veal shoulder roast, dry with paper towel.
Cut veal shoulder into bite size cubes.
Mix together the flour, salt, and black pepper in a bowl.
Coat veal shoulder cubes with flour mixture.
Sear bacon in crock pot over high heat until done.
Chop cooked bacon using knife and then set aside.
Reserve bacon drippings; grease.
Lower heat to medium.
Cook garlic for 20 seconds in the crock pot with the bacon drippings.
Add veal shoulder cubes and brown all sides.
Stir in parsley, rosemary, thyme, marjoram, tomato paste, wine, vinegar, and 1-1/2 cups of water, cook 1 minute.
Add the onions. Bring to a boil.
Add more herbs; fresh sprig of thyme.
Turn heat down on low, cover, and simmer for 40 minutes.
Add mushrooms, bacon and remaining 1/2 cup water, mushrooms and crumbled bacon.
Cover, simmer another 20 minutes.
Remove from heat.
Top with more fresh herbs while serving, if desired.
Recipe Source: From eHOw
Tags: slow cooker recipes veal stew, stew, Reserve bacon drippingsMignonettes of Veal with Glazed Chestnuts
serves 4
Ingredients
12 slices veal cut into 1-inch thick slices, about 1 1/2 lbs total weight
12 small white onions, peeled
1/2 cup water
1/4 teaspoon sugar
salt to taste
4 tablespoons butter
2 tablespoons flour
freshly ground pepper to taste
1/4 pound mushrooms, thinly sliced, about 2 cups
2 cooked, thinly sliced artichoke bottoms
1/2 cup dry red wine
1/2 cup Demi-glace
8 whole cooked chestnuts
chopped parsley for garnish
Directions
Have the meat cut and ready to cook.
Combine the onions, water, sugar, and salt, add one tablespoon of the butter and bring to the boil.
Cover and cook ten minutes, or until onions are tender.
Uncover and cook over high heat until liquid evaporates and onions are lightly browned and glazed.
Dredge the meat on all sides in flour seasoned with salt and pepper.
Heat three tablespoons of butter in a heavy skillet large enough to hold the meat in one layer.
Add the meat and cook until golden, three or four minutes to a side.
Remove and arrange the pieces of veal on a warm platter.
Add the mushrooms and artichokes to the skillet and cook briefly.
Remove and set aside.
Pour off the fat from the skillet.
Add the wine and cook, stirring, until almost evaporated.
Add the demi-glace and stir to blend.
Add the onions, mushrooms, artichokes, and chestnuts to the sauce and bring to the boil.
Transfer one chestnut to each mignonette.
Pour the remainder of the sauce over the veal and sprinkle with chopped parsley.
NOTE: If demi-glace is not used, substitute half a cup of veal or chicken broth and bring to the boil. Blend half a teaspoon arrowroot with one tablespoon of dry white wine and stir it into the sauce.
Use freshly cooked shelled chestnuts, prepared according to any standard recipe, or use canned chestnuts.
Recipes Source
Veal Cookery click on link or image to buy
Veal Cookery (Hardcover) Craig Claiborne (Author), Pierre Franey (Author)
Tags: teaspoon sugar salt, veal dishes jaeg, veal demi recipeVeal Rib-eye Steak with red wine, chanterelle mushrooms and watercress sauce
2-4 servings
Ingredients
For steak
2 12 oz veal rib-eye steaks 340g
1 tablespoon kosher salt
2 tablespoons freshly ground black pepper
For watercress sauce
3 cups watercress leaves
1/2 cup spinach leaves
1 cup heavy cream
salt
freshly ground black pepper
For roasted chanterelles
4 tablespoons unsalted butter
1 lb fresh chanterelle mushrooms, brushed clean 450g
5 ozs bacon, cut into small pieces 140g
4 whole shallots, peeled and cut in half
6 sprigs fresh thyme
salt
freshly ground black pepper
1/2 cup full-bodied red wine, such as Cabernet or Bordeaux
Directions
Preheat oven to 375°F (190°C)
Season veal steaks with salt and pepper.
Rest at room temperature for at least 10 minutes.
Bring a pot of salted water to a boil.
Plunge watercress in water for about 1 minute and add spinach during last 30 seconds.
Remove from water and drain as much liquid out as possible, either by pressing greens against a strainer or squeezing by hand.
Place greens in food processor and purée for 1 minute, then slowly add heavy cream until mixture reaches a saucy consistency.
Season with salt and pepper.
Heat a large ovenproof saute pan over medium heat and add butter, chanterelle mushrooms, bacon, shallots and thyme sprigs.
Season lightly with salt and pepper and cook for 3 minutes.
Deglaze pan with red wine and place pan in oven for about 10 minutes.
While mushrooms are in oven, grill or pan-sear steaks to desired doneness, approximately 5 minutes per side for medium rare, depending on thickness of steaks.
Let rest for about 5 minutes.
Arrange mushrooms on plate and spoon watercress sauce around.
Slice steaks (or leave whole) and place on top of mushroom mixture.
Recipe Source: from Intermezzo Chef Andy Brooks, Brooks Restaurant – adapted for Veal
Tags: unsalted butter, veal rib-eye steak, freshly ground black pepper, veal steak, Arrange mushroomsVeal Shish Kabobs with leek sauce and new potatoes
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.
Tags: garlic clove, braised veal shoulder chop, Black pepperVeal Kidney with Port Wine
serves 4
Ingredients
4 Veal kidneys
1/4 cup Flour
2 tablespoons Butter
2 tablespoons Port wine
1/2 teaspoon salt
1/4 teaspoon Freshly ground pepper
1 pinch Grated nutmeg
1 tablespoon chopped parsley
6 slices French bread fried in butter
Directions
Remove outer skin from kidneys and cut them into slices 1/2-inch thick.
Dredge with flour. In large, heavy skillet, heat butter.
Add kidneys and cook over brisk flame, turning often, for 10 minutes, or until browned on all sides (do not overcook).
Remove meat to heated serving dish and keep warm.
To pan, add port wine, salt, pepper, and nutmeg, and heat, stirring until the brown parts which stick to the bottom of pan are dissolved.
Do not allow to boil.
Pour over meat.
Sprinkle with parsley.
Garnish with fried bread. Serve hot.
Suggested Wine: A light red wine; chilled dry white wine; or a rose wine.
Tags: tablespoon chopped parsley, port wine, ground, Black pepper, serving dish, breaded veal kidney recipies, vealVeal skewers with leek sauce
Spiedini di vitello con salsa di porro
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
Ingredients
1 1/2 lbs boneless veal loin, cut into 1-inch cubes
10 tablespoons extra-virgin olive oil plus more for grilling
1/4 cup red wine vinegar
5 garlic cloves, smashed and peeled 4 leafy sprigs fresh thyme
Freshly ground black pepper
2 large eggs, room temperature
1 medium leek (white and light green parts only), trimmed
Coarse sea salt
1 large tomato, cut into 1/4-inch slices
Directions
In a large bowl, whisk together 7 tablespoons oil and vinegar; stir in garlic, thyme and generous pinch pepper.
Add veal and toss to coat.
Marinate, covered and chilled, for 1 hour.
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 1/2-inch 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).
Heat grill to medium-high.
Remove veal from marinade and thread onto skewers.
Brush grill with oil.
Cook, turning frequently, 10 minutes for medium-rare; season with salt.
Serve with tomato slices and sauce.
Recipe source: La Cucina Italiana
Tags: medium leek, sea salt, egg yolks, tablespoon oil, Spiedini di, la cucina italiana, groundBreaded Veal Cutlet Forestiere
4 servings
Preparation time 15 Minutes
Cooking time 15 Minutes
“Breaded veal cutlets with a Marsala mushroom sauce”
Forestiere is a French term meaning “of the forest,” referring to dishes (usually poultry, meat or game fowl) garnished with butter-sauteed potatoes or potato balls, bacon or salt pork and wild mushrooms such as chanterelles, morels and porcini.
Ingredients
1 lb thin veal cutlets 455 g
2 tablespoons and 2 teaspoons all-purpose flour for coating
2 tablespoons butter 30 g
2 teaspoons minced garlic 6 g
2 teaspoons minced shallot 7 g
5 ozs crimini mushrooms, sliced 150 g
1/3 cup Marsala wine (can use any of these red wines Barbera, Merlot, Rioja )
1/3 cup veal stock ( can substitute beef or chicken stock )
2/3 (10 oz) can artichoke hearts, drained and sliced ( or can use frozen artichoke hearts )
salt and pepper to taste
Directions
Lightly flour veal cutlets, and shake off the excess.
Melt butter in a large skillet over medium-high heat.
Place cutlets in pan, and cook 1-2 minutes per side, until browned and nearly cooked through.
Remove veal from pan, and set aside.
Saute garlic and shallots in skillet until shallots are tender.
Stir in mushrooms, and continue to cook until mushrooms begin to sweat.
Pour in the wine; cook 2-3 minutes more, stirring with a spoon to scrape the bottom of the pan.
Pour in stock, and simmer 5-10 minutes, or until liquid begins to reduce.
Return veal to pan with artichokes, and cook until heated through.
Season with salt and pepper.
To serve, arrange the veal on plates, and spoon the sauce over.
Suggestions- serve over wild rice or mash potatoes
recipes source: www.allrecipes.com
Tags: cutlets, beef, or chicken stock
Veal Cookbook Guide
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Great Veal Recipes and photos. Highly Recommended.
