Veal Recipes

Posts Tagged ‘veal’

6 servings
preparation15-20 minutes
cooking time 20-25 minutes

Ingredients

Rolls
6 large veal cutlets, about 1/4 lb each, pounded thin 115g
1/2 lb fresh spinach, washed and stemmed 250g
1/2 lb Gouda cheese, thinly sliced 250g
1 tablespoon melted butter 15ml
1 tablespoon olive oil 15ml
salt and freshly ground pepper, to taste

Sauce
1 shallot, chopped
1 clove garlic, chopped
3 tablespoons butter 45ml
2 cups sliced mushrooms, 500ml
2 tablespoons flour 30ml
1/2 cup white wine 125ml
1 1/2 cups veal stock or beef broth 375ml
1/2 cup Nestle 2% Carnation Milk 125ml
Herbes de Provence, to taste
salt and freshly ground pepper, to taste

Directions
Preheat oven to 375°F (190′C).
Cover each veal cutlet with spinach, then Gouda cheese.
Roll up tightly, starting by narrow end. Secure with a toothpick.

In a frying pan, heat 1 tbsp (15 mL) each butter and oil and brown rolls on all sides.
Place rolls in an ovenproof dish, salt and pepper generously.
Bake for 12-15 minutes, depending on size.

In the same frying pan, cook shallots and garlic in 1 tablespoon (15 mL) butter until soft.
Add mushrooms and cook a few minutes.
Set aside.

Melt remaining butter in frying pan.
Whisk in flour to make a roux.
While whisking, add wine and broth.
Bring to a boil and simmer until thick.
Lower heat and add milk, herbs, seasonings and cooked mushrooms.
Thicken to taste by cooking longer to reduce liquid.
Check seasoning.
Slice rolls, spoon on sauce and serve on a bed of pasta with vegetables.

Alternative: Replace spinach with blanched or canned asparagus.

Tips: You can make this recipe ahead and freeze it. When reheating thin sauce with a little broth, if necessary, being careful not to boil it.

4 servings

Ingredients
4 veal cutlets
6 tablespoons Dijon mustard 90 ml
1 cup fresh or canned crab meat 250 ml
1/2 cup chopped spinach 125 ml
1/4 cup chopped fresh parsley 50 ml
I/4 cup chopped fresh basil 50 ml
1/4 cup chopped fresh oregano 50 ml
3 tablespoons butter 50 ml
2 shallots, chopped
1/4 cup dry white wine 50 ml
1/2 cup non-fat yogurt 125 ml

Directions
Gently pound veal cutlet flat between sheets of plastic wrap.
Brush each veal cutlet with 2 tablespoons (25 ml) of mustard.
In a bowl, mix the crab meat with 2 tablespoons (25 mL) of mustard and spinach, parsley, basil and oregano.
Spread the mixture on the veal cutlets and roll them up, securing each with two toothpicks.
In a large skillet, melt 2 tablespoons (25 ml) of butter and gently saute the veal, turning occasionally, 10-15 minutes, depending upon thickness of the meat, until cooked through.
Remove and set aside.
Melt remaining butter in the skillet and sauté the shallots, wine and remaining mus­tard.
Simmer 2-3 minutes.
Add the yogurt and simmer another minute.
Do not boil.
Return the veal to the pan and simmer, 2-3 minutes more until veal is heated through.
To serve, spoon sauce over the chicken.

6 servings

Ingredients

Sauce
3/4 cup mayonnaise, preferably olive-oil variety 175 ml
2-3 large roasted garlic cloves, mashed
zest of 1/2 lemon 15 ml
1 tablespoon chopped fresh flat-leaf parsley

Burgers
1 1/2 lbs lean ground veal 750g
1/4 cup (50 ml.) milk or cream
1 egg
1 large shallot, minced
8 sun-dried tomatoes, finely chopped
2 tablespoons  chopped fresh flat-leaf parsley 25ml
1 teaspoon finely minced fresh or dried rosemary 5ml
1/2 teaspoon  salt
1/4 teaspoon freshly ground black pepper
1 cup fresh bread crumbs 250ml
1 -2 tablespoons  each of unsalted butter and olive oil
6 focaccia or other buns
6 slices provolone cheese

Polenta
4 oz thinly sliced hot or sweet pancetta 125g
1 can concentrated chicken broth 340ml
1 cup cornmeal, preferably coarse 250ml
2 tablespoons unsalted butter
1 tablespoon chopped fresh flat-leaf parsley
1/2 cup freshly grated Parmesan cheese

Directions
To make sauce, stir mayonnaise with roasted garlic, zest and parsley.
Cover and refrigerate for up to 2 days.

Crumble veal into a mixing bowl.
Measure milk; beat in egg until combined.
Pour over veal. Sprinkle shallot, tomatoes, parsley and rosemary over top.
Sprinkle with salt and pepper; top with bread crumbs.
Using hands, work all the ingredients until uniformly mixed.
Form veal into 6 patties about 3/4 inch (2 cm) thick.
Cover and refrigerate until ready to fry, up to a day.

To make polenta, dice pancetta.
Place in a small frying pan over medium-low heat.
Slowly fry 15 to 20 minutes, stirring often, or until golden and crisp.
Drain on paper towel; set aside.

Pour broth into a large measure; add water to bring to 4-cup (1-L) level.
Bring liquid to a boil over medium heat.
While briskly whisking, shake cornmeal slowly into liquid; work out any lumps.
Reduce heat to low so mixture barely simmers, covered, for 30 minutes.
Stir every 5 minutes with wooden spoon, scraping bottom of pan.
Then stir in butter, parsley and season with several grindings of black pepper.
Do not add any salt, as pancetta garnish is quite salty.
Keep warm.

Fry burgers in batches or in 2 pans as needed.
Heat 1 tbsp (15 mL) each of butter and olive oil, in a large frying pan over medium heat.
Add burgers without crowding. Fry for 8 to 10 minutes on first side.
Turn; fry for another 8 to 10 minutes or until crusty.

Slice focaccia horizontally; place cheese on bottom halves on large warm serving plates.
Add burger and a dollop of sauce; perch buns on top at an angle.
Spoon polenta on one side; garnish with crispy pancetta and Parmesan.
Pass remaining sauce.

Recipe Source: Food And Drink  LCBO Winter 2010

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

6 servings

Roast the tomatoes for this dish the night before serving.

Ingredients

For roasted tomatoes
9 roma (plum) tomatoes
kosher or sea salt
freshly ground black pepper
2 sprigs of fresh thyme, chopped
2 tablespoons extra virgin olive oil

For onions
12 cipollini onions
1 tablespoon extra virgin olive oil kosher or sea salt
freshly ground black pepper
2 sprigs of fresh thyme, chopped

For potatoes
12 Yukon gold baby potatoes
1 tablespoon extra virgin olive oil
2 tablespoons butter
salt
freshly ground black pepper
2 cups veal or chicken stock

For veal steaks
2 tablespoons extra virgin olive oil
1 boneless rack of veal, cut into 6 steaks
1/2 cup dry white wine
2 cups veal stock or chicken stock 1 tablespoon butter
1 lb fava beans, shelled, blanched and peeled 454g
1/2 bunch parsley, chopped

For mushrooms
1 tablespoon extra virgin olive oil
1 lb golden chanterelle mushrooms 450 g
salt
freshly ground black pepper

Directions
Prepare tomatoes.
Preheat oven to 250°F. (120°C)
Core tomatoes and cut in half lengthwise.
Place on pan, cut-side up.
Sprinkle with salt, pepper and chopped thyme.
Drizzle with olive oil.

Place tomatoes in oven and roast overnight, until tomatoes are still juicy but semi-dry.
Remove from pan and refrigerate.

Preheat oven to 425°F (220°C)

Prepare onions.
Toss onions lightly with olive oil, salt, pepper and chopped thyme.
Roast in oven about 20 minutes, until skins are crisp and onions are soft but still firm.
Let cool, then peel skin and outer layer of onion.
Reserve.

Prepare potatoes.
Wash and peel potatoes.
Cut into 1/4 inch slices and place in cold water until ready to use.
Heat a large, heavy pan over medium heat and coat bottom with olive oil.
Pat dry potato slices, then
slowly and evenly brown in pan. Season with salt and pepper.

When potatoes are browned, add just enough stock to cover potatoes and place a piece of buttered parchment paper on top.
Cook potatoes on medium low heat until tender. Set aside and keep warm.

Preheat oven to 400°F. (205°C)

Heat a heavy sauté pan and lightly coat with olive oil.
Season veal steaks and sear over high heat on both sides.
Place into oven and cook for 15 minutes or until desired doneness is reached.

While meat cooks, heat olive oil over medium high heat and add chanterelles.
Sauté until golden brown.
Season with salt and pepper.
Set aside.

Remove steaks from pan and let meat rest for a few minutes.
Remove string.

Deglaze roasting pan with white wine and add remaining veal stock.
Bring to a boil, then reduce to a simmer and stir in butter.
Add cooked beans and chopped parsley.

Place potatoes on base of plate.
Place veal steak on top and garnish each serving with tomatoes, onions and chanterelles.
Spoon sauce over and serve immediately.

recipe source: Intermezzo

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.

serves 4

Ingredients
1 tablespoon olive oil
4 veal loin butterfly steaks
1 1/2 cups cooked Basic tomato sauce (see related recipe)
120g baby spinach leaves
2/3 cup grated mozzarella cheese
200g steamed green beans, to serve

Directions
Preheat oven to 200°C.
Heat oil in a frying pan over medium- high heat.
Add 2 veal pieces.
Cook for 2 minutes each side or until browned.
Remove to an ovenproof dish.
Repeat with remaining veal.

Spoon tomato sauce over veal.
Top with spinach. Sprinkle with mozzarella.
Bake for 15-20 minutes or until veal is cooked through and top is golden.
Serve with beans.

Special Christmas meat pie tradition from Quebec

serves 4-6  — (1 pie)

Ingredients
1/3 lb ground beef
1/3 lb ground pork
1/3 lb ground veal
1 small onion, finely chopped
1 small potato, grated
1 small garlic clove, crushed
1/2 teaspoon salt
1/4 teaspoon celery salt
1/4 teaspoon clove
1/8 teaspoon cinnamon
1/8 teaspoon nutmeg
1/2 cup water
1 pastry for double-crust pie

Directions
Place all the ingredients (except for pie shell) in a sauce pan and bring to boil and cook uncovered for 20 minutes over medium heat.
Cool the meat mixture and pour in pastry lined pan. Note: I like to cool mine in refrigerator over night if time permits.
Cover with the top crust, cut steam vents and bake in a 400F oven until golden, about 45 minutes.
Freeze well.

Recipe Source: Recipezaar

Serves 4-6

Ingredients:
1 whole veal rack (7-bone)
3 tablespoons Dijon mustard
1 bunch fresh thyme
3 cloves of garlic
5 basil leaves
zest and juice of 1 lemon
sea salt
freshly ground pepper
100ml extra virgin olive oil

directions
In a mortar and pestle place the thyme, garlic, basil, zest & juice, mustard, salt, pepper and half the oil and pulverise until smooth.

Trim the rack if needed, but be sure to keep the fat on as that helps keep the meat really tender.

Smear the rack with the marinade wrap it very well with cling film and refrigerate overnight.

The next day in a large hot frypan using the remaining oil, seal off the meat on all sides place into an oven at 65 degrees Celsius for about 4 hours.

Check the centre temperature, 58 degrees Celsius is the cut off and it shouldn’t be cooked any further than that otherwise you run the risk of the veal drying out.

Rest the veal rack in a warm spot on the stove for about 10 mins and slice between the bones and serve it immediately

The traditional veal emince “Zurich style” in creamy mushroom sauce is one of the most famous dishes in Swiss cuisine along with Fondue and Raclette.

Ingredients
9 oz veal scallopini very thinly sliced 255g
salt and white pepper
1 tablespoon flour
2 tablespoons butter
1 1/2 tablespoons finely chopped onion
2 oz fresh mushrooms, sliced 60g
1/4 cup white wine
1/2 cup heavy cream
1/4 cup brown sauce or au jus
1 teaspoon chopped parsley

Directions
Season veal with salt and pepper; sprinkle with flour.
Heat butter in skillet until very hot.
Add veal and saute very fast until slightly browned on all sides.
Remove veal.
Add onion, then mushrooms.
Saute 1 minute.
Add white wine, cream and brown sauce; simmer for a minute more.
Add veal to sauce.
Mix well, but do not boil.
Sprinkle with chopped parsley.
Serve with Roesti Potatoes.