Posts Tagged ‘veal’
Honey Citrus Glazed Veal Chops
Servings 4
Preparation time 10 minutes
Cooking time 12-14 minutes
Marinating Time = 30 minutes
Ingredients
4 Veal Rib Chops well trimmed (cut 1inch thick (2.5cm), 8oz each
Marinade
3 tablespoons fresh lime juice 45ml
2 tablespoons honey 30ml
2 teaspoons grated fresh ginger10ml
½ teaspoon grated lime peel 2ml
Directions
In small bowl, combine marinade ingredients; mix well.
Place veal chops in shallow dish just large enough to hold chops.
Brush marinade liberally on both sides of chops; reserve any remaining marinade.
Cover and marinate in refrigerator 30 minutes.
Brush chops with reserved marinade.
Place chops on grid over medium, ash-covered coals.
Grill, uncovered, 12-14 minutes for medium doneness, turning once.
Cook’s Tip:
To broil, place chops on rack in broiler pan so surface of meat is 4 inches from heat.
Broil 14 -16 minutes for medium doneness, turning once.
Nutritional Information Per Serving: 186 calories;
22g protein;
10g carbohydrate;
6g fat;
1mg iron;
84mg sodium;
97mg cholesterol.
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Chile Chipotle Veal Roast
Total preparation and cooking time: 2 to 2-1/4 hours
Makes 10 to 12 servings (serving size: 1/10 to 1/12 of recipe).
Ingredients
3-1/2 to 4-pound rolled boneless veal shoulder arm or blade roast
1/2 teaspoon salt
1 clove garlic, crushed
1/2 teaspoon salt
Quick Black Bean Salsa
Filling:
1/2 cup thinly sliced green onions
3 canned chiles chipotles in adobo sauce, finely chopped (approx. 1-1/2 tablespoons)
1 clove garlic, crushed
Directions
Prepare grill for indirect grilling.
In small bowl, combine filling ingredients. Unroll veal roast; trim fat. Sprinkle evenly with 1/2 teaspoon salt; spread evenly with filling. Roll up veal jelly-roll fashion; tie with string. Combine 1 clove garlic and 1/2 teaspoon salt; press evenly into surface of roast.
Place roast on grid, centering roast over drip pan. Grill to desired doneness, approx. 22 to 25 minutes per pound for medium. Add additional briquets to each side of grill after 45 minutes to maintain cooking temperature.
Meanwhile prepare Quick Black Bean Salsa. (See recipe next page).
Remove roast when meat thermometer registers 155°. Let stand 15 minutes. (Temperature will continue to rise approx. 5° to reach 160° for medium.) Remove string from roast. Carve roast crosswise into thin slices. Serve with bean salsa.
Makes 10 to 12 servings (serving size: 1/10 to 1/12 of recipe).
Cook’s Tips:
Canned chiles chipotles (smoke-dried jalaperios) are available in the ethnic food section of many supermarkets.
After opening, transfer chiles to covered container; store in refrigerator.
If not available, 1-1/2 tablespoons finely chopped pickled jalaperio pepper plus 2 tablespoons chopped fresh cilantro may be substituted.
If veal roast is too thick to roll up, make lengthwise cut into thickest part, cutting about halfway through; open flat.
Be careful not to cut all the way through.
Nutrition Information Per Serving (1/10 of recipe)
Using Shoulder Arm Roast:143 calories;
22g protein;
lg carbohydrate;
5g fat;
l.lmg iron;
415mg sodium;
93mg cholesterol.
Veal Medallions with Port and Blueberries
Great Recipe for two - especially for Valentine’s Day.
Yield: 2 servings
Preparation: 5 minutes
Marinating : 45 minutes
Cooking: 10 minutes
Ingredients
1/2 lb Veal medallions cut from butt tenderloin (4 medallions) 250 g
Marinade:
2 tablespoons vegetable oil 30 ml
1/4 cup blueberries 60 ml
2 rosemary leaves
2 tablespoons port 30 ml
1 tablespoon fresh garlic, minced 15 ml
1 tablespoon ground pepper 15 ml
Directions
Mix all ingredients in a dish and add medallions.
Marinate for 45 minutes in the refrigerator.
Remove medallions from marinade and drain.
Save remaining marinade.
In a skillet on the barbecue heat up the set aside marinade, and pour the marinade directly over the medallions.
Serve with a Mesclun salad * and fresh seasonal vegetables.
Recipe source: modified by John Meyer from recipe from milkfedveal.com
* Mesclun is a salad mix of assorted small, young salad leaves which originated in Provence, France. The traditional mix includes chervil, arugula, leafy lettuces and endive in equal proportions, but in modern iterations may include an undetermined mix of fresh and available lettuces, spinach, arugula (rocket, or roquette), Swiss chard (God’s Breath), mustard greens (Dijon’s Child), endive, dandelion, frisée, mizuna, mâche, radicchio (Italian Spinach), sorrel, and/or other leafy vegetables.
Tags: recipes for ground veal, veal franchaise, veal medallion recipes, recipes for minced veal, zuricher veal recipes, John MeyerZurich Veal
Rosti and Zurich Veal are a matched pair. In Swiss restaurants you will rarely, if ever, get one without the other. The traditional recipe also includes cubed veal kidneys.
4 servings
Ingredients
1 oz white plain flour 20g
1 oz butter 20g
1¼ lb of veal steaks or schnitzel 600g
8oz of button mushrooms 250g
1 onion
7 floz. white wine 200ml
7 floz. cream 200ml
salt and pepper to taste
lemon juice
chives
Directions
Firstly slice the veal steak into fine strips, discarding any fat or sinew.
Finely chop the onion, and slice the button mushrooms. Knead the butter and flour together into a small ball.
Slice the chives into small rings. In a very hot skillet or pan, brown the meat quickly, add the mushrooms and onions.
Continue cooking for another 2 minutes. Pour all the white wine into the pan and leave it to deglaze the pan for a moment.
Then slowly add the cream and the butter ball.
Let the ball dissolve in the sauce and stir well.
Take the pan off the heat, season to taste with salt and pepper and add a dash of lemon juice.
Garnish with the sliced chives and serve immediately.
Don’t reheat or the sauce will separate.
Recipe Source: Cuisine Du Monde
Tags: veal zurich, cubed, veal in wine sauce, veal, veal in lemon sauce, veal with lemon sauce, veal bone chopVeal Pasta Ratatouille
6 servings
Ingredients
1/4 cup olive oil
1/2 lb. veal – cut in 1/2″ cubes
5 shallots – sliced
4 bulbs elephant garlic – sliced
1 med. green bell pepper – seeded, julienne
1 med. red bell pepper – seeded, julienne
1 med. yellow bell pepper – seeded, julienne
1/4 cup sliced zucchini
1/4 cup sliced eggplant
1 cup sliced porcini mushrooms
1 cup diced cherry tomatoes
28 oz. jar spaghetti sauce Click here for the recipe!
1 cup red wine
4 fresh basil leaves – minced
1 teaspoon dried oregano
1/2 cup pinion nuts
1/4 cup capers
1 lb. box penne pasta – cooked al dente, drained
1/4 cup Asiago cheese shavings
Directions
In a large sauté pan over medium-low heat, brown veal, shallots, garlic, peppers, zucchini, eggplant, mushrooms, and tomatoes in olive oil.
Stir in spaghetti sauce, wine, basil, oregano, nuts, capers, and pasta; heat through.
Sprinkle with cheese shavings.
Make It A Meal: Serve with Brushetta
Recipe source: Helen Harrison
Tags: name of pasta with peppers in a garlic wine sauce, pasta, pasta recipeVeal Chops Lombatina with Roasted Garlic
Serves 4
B
ased on the simple preparation of the Italian trattoria dish of the same name.
Ingredients
4 veal chops, about an 1 1/2 inches thick
1 bunch fresh thyme
4-6 garlic cloves, minced
zest of two lemons
4 tablespoons extra virgin olive oil
1 tablespoon fresh lemon juice
1 teaspoon balsamic vinegar
2 teaspoons thyme, minced
kosher salt and fresh ground white pepper
4 heads of garlic
2 tablespoons unsalted butter, softened
Directions
Place a large piece of plastic wrap on a flat surface.
Spread 4 to 5 sprigs of thyme out to match the size of the veal chop.
Sprinkle on some chopped garlic and lemon zest.
Season each side of the 4 chops evenly with kosher salt.
Place one chop on top of the herb mixture and top it with thyme, garlic and lemon on top .
Place a chop on top. Repeat until the chops are stacked and you topped it with the thyme, garlic and lemon mixture.
You want all sides covered.
Pull the plastic wrap up and over and wrap the chops tightly.
Place them on a tray to catch any possible drips and put them in the fridge for no less than 6 and no longer than 12 hours.
Preheat the oven to 325 degrees.
Chop the top 1/4 off each head of garlic and smear with unsalted butter and season it with salt and pepper.
Place the heads in a small casserole and cover with foil. Bake them for 1 3/4 hours for an 8 clove head maybe less for smaller heads.
Remove from the oven and let them sit. Whisk together the olive oil, lemon juice, vinegar and minced thyme in a small bowl.
Season with salt and pepper and set the dressing aside.
When you are ready heat your grill to the highest temperature you can.
While it is heating remove the chops from the fridge, unwrap them and scrape off all the thyme, garlic and zest.
Season the chops with pepper and leave them out to warm while the grill is heating.
When the grill is hot cook the chops until medium rare or medium.
Near the end of the grilling time place the garlic on a tray and place it on the grill to warm it up.
Place the chops on a platter or plates and top them with the dressing and garnish with thyme.
Place a head of roasted garlic next to each chop and serve.
Recipe Source: thirschfeld
Tags: veal chops round, veal chuck chops, veal chops recipe with mozzarella spinach, veal, veal sirloin tip roadtChristmas Veal Tourtière
A `tourtière` is a meat pie originating from Quebec, usually made with ground pork and/or veal, or beef. It is a traditional Christmas and/or Christmas Eve and New Year’s Eve dish in Quebec, but is also enjoyed and sold in grocery stores all year long.
Preparation time 15 min
Cooking 55 min
4 servings
Ingredients
1 tablespoon extra virgin olive oil 15ml
1 onion, chopped
2 garlic cloves, chopped
1 slice of bacon
1/2 lb lean ground pork 225g
1/2 lb lean ground veal 225g
1 pinch ground cloves
1 pinch dried savory
1 pinch dried thyme
salt and pepper to taste
1/3 cup beef bouillon 80ml
2 pie crusts
1 egg yolk
Directions
Preheat oven to 350°F (180°C).
In a large skillet, heat oil and brown onion, garlic and bacon.
Add ground pork and veal and cook 5 minutes.
Add seasonings and bouillon, cover and simmer over low heat for 15 minutes. Adjust seasoning and drain off fat.
Fill crust with meat mixture.
Cover with second crust in which a vent hole has been cut. Seal edges. Baste with egg yolk.
Bake 30 minutes or until crust is golden brown.
Serve with potatoes and fruit ketchup.
Recipe Source Metro.ca
Tags: bacon, potatoes for veal, crust, veal porkVeal and Vegetable Rollups
Makes 4-6 servings.
Ingredients
1 lb veal cutlets or scallopini (about 8 pieces) 454g
12 asparagus spears, halved crosswise
1 red pepper, thinly sliced
1 zucchini, cut into 3-inch (7.5 cm) long spears
4 green onions, sliced in 3-inch (7.5 cm) lengths
2 teaspoons olive oil 10 ml
1/2 teaspoon each, coarse salt and fresh cracked pepper 2 ml
1 cup chicken broth 250 ml
1/2 cup light spreadable cream cheese 125 ml
1 tablespoon fresh chopped chives 15 ml
2 teaspoons lemon zest 10 ml
1/2 teaspoons each, fresh chopped thyme and tarragon 2 ml
Directions
Preheat oven to 400 F (200 C).
Arrange veal cutlets on a flat, clean surface with the narrow end facing you.
Arrange assorted vegetables at the front of each piece of veal.
Roll up and place seam side down on a parchment-lined, rimmed baking sheet.
Brush all over (vegetables too) with oil and sprinkle with salt and pepper.
Bake in the centre of the oven until the veal is cooked through and vegetables are tender crisp, about 8 to 12 minutes.
Meanwhile, in small saucepan, bring chicken broth to boil over medium high heat.
Whisk in cream cheese until smooth. Let reduce slightly and whisk in chives, lemon zest, thyme and tarragon. Remove from heat. Serve over veal roll ups.
Tip: For easy entertaining, assemble the rolls up to one day ahead and keep them covered in the refrigerator until ready to bake. The sauce can also be made up to one day ahead and then warmed up in the microwave or in a small saucepan while baking the rolls (whisk to keep the sauce combined).
Recipe Source: www.ontariovealappeal.ca
Tags: veal cutlet rolls, veal, vealrecipes.com, rollsItalian Veal Balls
Ingredients
1 pound ground veal 454g
3 garlic cloves crushed
a bit of water to moisten
a bit of matzoh meal to bind
salt and fresh pepper to taste
3 large tomatoes, chopped
2-3 tablespoons olive oil
Directions
Combine all ingredients (except tomatoes) and form into balls that are a bit flattened.
In skillet, heat olive oil on high until oil is almost smoking.
Place veal balls in skillet and brown well on both sides.
Remove veal balls from skillet and add chopped tomatoes and some garlic powder.
Simmer in skillet until tomatoes soften, about 10 minutes.
Return veal balls to skillet with tomatoes and cook on low flame for about 45 minutes – 1 hour.
Serve with rice or in a baguette.
Veal Balls in Beer Sauce
Makes 16 veal meatballs
Ingredients
1 pound 3 ounces ground veal 540g
4 slices white bread, torn into small pieces
1 cup beer, divided
1/2 cup water
2 teaspoons honey
2 tablespoons margarine, divided
1 cup diced onions
1 garlic clove, minced
1 egg
1 tablespoon chopped fresh parsley
1/2 teaspoon salt
dash of pepper
Directions
In mixing bowl combine bread pieces and 1/4 cup beer; set aside and let soak.
In small bowl combine remaining 3/4 cup beer with the water and honey; set aside.
In 12-inch nonstick skillet heat 1 teaspoon margarine until bubbly and hot; add onions and garlic and saute until onions are translucent.
Add sauteed onions to soaked bread; add veal, egg, parsley, salt, and pepper and mix until thoroughly combined.
Shape into 16 balls, each about 2 inches in diameter.
In same skillet heat remaining 1 tablespoon plus 2 teaspoons margarine over medium-high heat until bubbly and hot; add meatballs, 1 at a time, and quickly brown on all sides (be careful not to burn; if necessary, reduce heat to medium).
Add reserved honey mixture to skillet and bring to a boil.
Reduce heat to low; let simmer 1 minute.
Veal Cookbook Guide
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Great Veal Recipes and photos. Highly Recommended.
