Veal Recipes

Posts Tagged ‘veal’

4 servings

Ingredients
1 lb veal breast, pounded thin 450g
3 tablespoons raisins
3 tablespoons olive oil
1 onion, chopped
2 garlic cloves, minced
8 oz fresh spinach 225g
2 tablespoons pine nuts, toasted and chopped
1/4 teaspoon freshly grated nutmeg
1 celery stalk, chopped
1 carrot, chopped
1 cup dry white wine
2 cans crushed tomatoes

Directions
Preheat the oven to 350 degrees F.
Soak raisins in hot water for 15 minutes and finely chop.

Heat 1 tablespoon olive oil in pan over medium.
Add half of the onion and garlic and cook for 4 minutes.
Add spinach and cook for 2 minutes until wilted.
Squeeze any excess liquid off using a sieve.
Chop and season with salt, pepper and nutmeg.

Lay veal flat and season with salt and pepper.
Cover with spinach mixture.
Scatter raisins and pine nuts on top.
Roll the lamb tightly encasing the filling.
Secure in several places with kitchen twine.

In a dutch oven or large pot, heat remaining oil over medium high.
Brown the meat and all sides and set aside.
Reduce heat to medium and add the remaining onion, celery, and carrot and cook for 5 minutes. Increase the heat and add the wine to deglaze.
Continue cooking until nearly all of the wine has cooked off.
Add the tomatoes and season with salt and pepper.
Return the veal to the pot.
Bring the mixture to a boil, cover, and simmer for 45 minutes.

Remove the veal, tent with foil and let it rest for 10 minutes.
Meanwhile increase heat to reduce the sauce.
Remove the twine and slice the veal into rounds.
Serve immediately spooned with the pan sauce.

Recipe Source The Recipe Diva

Servings: 2

Carbohydrates per serving: 6g

Ingredients:
4 thin veal cutlets.
1/2 cup water
1/2 cup flax seed meal ( zero carbohydrate)
1 egg
1/2 cup low carbohydrate breadcrumbs
1/2 cup olive oil
1/2 cup Italian sauce
1/2 cup mozzarella cheese

Directions
Put the water, flour, egg and bread crumbs each into its own bowl for dipping.
Dip each veal cutlet first into the water, then the flour, then the egg, then the breadcrumbs.
Using a fork for this part helps keep your fingers clean.

Put olive oil into a saute pan on medium heat.
When the oil is warm, cook the veal about 2 minutes per side until golden brown.
Lay them on a paper-towel covered plate.

Lay the pieces on a cookie sheet.
Put a some Italian sauce on each and then sprinkle mozzarella cheese on top.
Bake 10 minutes at 375 F (190 C) and then broil for 1 minute to brown cheese.

6-8 servings

Ingredients
3 1/2 lb. veal loin
2 cloves garlic, slivered lengthwise
salt and freshly ground pepper to taste
2 teaspoons caraway seeds 1 1/4 cups water
3/4 cup coarsely chopped carrot 1/4 cup coarsely chopped onion

Directions

Preheat the oven to 400 degrees F.

Make incisions between the ribs of the veal and insert slivers of garlic in the incisions. Sprinkle the roast on all sides with salt, pepper, and caraway seeds.

Place the veal in a shallow roasting pan and add one-quarter cup of water. Bake thirty minutes and reduce the oven heat to 350 degrees. Turn the roast.

Scatter the carrot and onion around the veal and add half a cup of water. Cover with foil and bake 45 minutes. Add the remaining water. Remove the foil and continue baking about thirty minutes longer. Serve the veal sliced with the pan juices.

Serve with Potatoes in Cream Sauce.

Recipes Source

Veal Cookery click on link or image to buy

Veal Cookery (Hardcover) Craig Claiborne (Author), Pierre Franey (Author)

6 or more servings

Ingredients
1 trussed, 31/2-lb boneless rump veal roast, bones reserved
salt and freshly ground pepper to taste
4 tablespoons butter
2 medium onions, about 1/4 lb. peeled
2 carrots, about 1/4 lb. scraped and cut into thin rounds
1 clove garlic, peeled
1 bay leaf
6 sprigs fresh thyme or 1 tea spoon dried
6 sprigs fresh tarragon or 1 tea spoon dried
1 cup heavy cream
1 tablespoon chopped fresh tarragon or 1 teaspoon dried

Directions
Preheat the oven to 350 degrees F.

Sprinkle the mast with salt and pepper. Heat half the butter in a heavy skillet and, when it is hot, add the meat. Turn the meat in the butter to brown it lightly on all sides.

Slice the onions and scatter the slices around the meat. Add the carrot rounds, garlic, bay leaf, and thyme. Scatter the bones around the veal. Place the meat in the oven and bake thirty minutes. Turn the meat, cover loosely with foil, and bake forty-five minute’s longer.

Turn the meat once more and add the tarragon sprigs to the skillet. Cover loosely with foil and bake forty-five minutes longer.

Remove the mast and discard the bones. Add the cream to the skillet and place it on the stove. Stir to dissolve the brown particles that cling to the bottom and sides of the skillet. If dried tarragon is used, add one teaspoon. Simmer five minutes and put the sauce through a fine sieve. If fresh tarragon is available, add it now. Do not add dried tarragon to the sauce after it is put through a sieve. When ready to serve, bring the sauce to the boil and swirl in the remaining butter. Slice the veal and serve with the sauce.

Serve with Carrots Vichy

Recipes Source

Veal Cookery click on link or image to buy

Veal Cookery (Hardcover) Craig Claiborne (Author), Pierre Franey (Author)

serves 6

Ingredients
6 veal rib or loin chops, cut 1-inch thick (about 8 ozs. each)
1/2 teaspoon salt
1/2 teaspoon grated lime peel

Mango Salsa:
1 mango, diced (1/2-inch)
1/2 cup prepared salsa
1/4 cup minced red onion
2 tablespoons fresh lime juice

Directions
Combine salsa ingredients in medium bowl; cover and refrigerate.
Combine salt and lime peel; press onto veal chops.
Place chops on grid over medium, ash-covered coals.
Grill, uncovered, 12-14 minutes for medium doneness, turning occasionally.
Serve with salsa.

Recipe Source: Beef Industry Council.

The original Dutch recipe is called: “Om Frickedillen in Krop-salaet te maken” (to make frickedillen in lettuce). Frickedillen are meatballs made with minced veal. Originated in 17th and 18th century.You can buy the modern frikadel or frikandel in any Dutch snack-bar.
Ingredients
1 lb. ground veal 450g
1/4 cup kidney fat of veal, finely chopped 50g
4 heads lettuce
nutmeg, mace, pepper, salt to taste
4 hardboiled eggs and 1 raw egg
crumbled rusk for the meatballs
2 (or more) crumbled rusks for the sauce
1/4 cup butter 50g
1/2 cup juice of gooseberries or unripe grapes, or apple-vinagre, or verjuice

Directions
Preparation in advance:
Wash the heads of lettuce, drain well.
Remove the outer leaves. Use these the next day for a salad.

Prepare the ground veal:
Knead the meat with chopped fat, spices, and crumbs of rusk.
Take the yolks out of the hardboiled eggs.
Make four meatballs, and carefully put in the middle of each ball a hardboiled yolk.
Place in the middle of each head a meatball.
Bind with kitchen twine.

Preparation:
Lay the heads side by side in a pan where they snugly fit.
Pour in some water.
It should reach halfway the lettuces.
Bring to the boil, and let the heads simmer, covered, for 7 minutes.
Carefully turn the heads over, let them simmer for 7 more minutes.
Drain the heads, keep them warm. Reduce the simmering-liquid by one-third.
Bind the sauce with the crumbled rusk (or use toasted bread bread-crumbs).
Bring to the boil once more.
Season to taste with some sour liquid like applevinegar, gooseberry- or grapejuice.
The sauce should have a slightly sour taste.

To serve:
Remove the kitchen twine from the heads of lettuce.
Put the heads on a decorative dish.
If you wish, you can cut the heads in half, to show the yellow surprise in the middle.
Pour some of the sauce around the heads, serve the remainder in a sauce-cup.

4 servings

Ingredients
1 lb veal scallopini, thinly sliced 450 g
1 lb dried fettuccine 450 g
7 tablespoons olive oil
1 teaspoon chopped fresh oregano
1 teaspoon chopped fresh marjoram
3/4 cup butter
2/3 cup rose petal vinegar
2/3 cup fish stock
1/4 cup grapefruit juice
heavy cream
salt

to garnish
12 pink grapefruit segments
12 pink peppercorns
rose petals
fresh herb leaves

Directions

Bring a large saucepan of lightly salted water to the boil.
Add the fettuccine and 1 tablespoon of the oil and cook for 8-10 minutes or until tender, but still firm to the bite.
Drain and transfer to a warm serving dish, sprinkle over 2 tablespoons of the olive oil, the oregano and marjoram.

Heat 4 tablespoons of the butter with the remaining oil in a large frying pan (skillet).
Add the veal and cook over a low heat for 6 minutes.
Remove the veal from the pan and place on top of the pasta.

Add the vinegar and fish stock to the pan and bring to the boil.
Boil vigorously until reduced by two thirds. Add the grapefruit juice and cream and simmer over a low heat for 4 minutes.
Dice the remaining butter and add to the pan, one piece at a time, whisking constantly until it has been completely incorporated.

Pour the sauce around the veal, garnish with grapefruit segments, pink peppercorns, the rose petals (washed) and your favourite herb leaves.

To make rose petal vinegar, infuse the petals of roses in 2/3 cup white wine vinegar for 48 hours.
Prepare well in advance to reduce the preparation time.

Recipe Source: adapted from cookitsimply.com

4 servings

Ingredients
2 veal scallopini, about 6 oz each 175 g
4 oz green eating apple, cored and thickly sliced 125 g
1 tablespoon cider vinegar 15 ml
seasoned flour
3 oz packet full fat soft cheese 85 g
1 egg, beaten
2 oz dried white breadcrumbs 50 g
6-7 tablespoons peanut oil 90-105 ml
12 oz okra, trimmed 350 g
7 fl oz) carton apple juice 200 ml
salt and freshly ground pepper

Directions

Put the apple slices into a bowl with the cider vinegar and toss well to coat.
Coat the veal scallopini with seasoned flour.

Spread one side of one escalope with the cream cheese.
Place the other escalope on top and press down well.
Slice the veal into 1 cm (1/2 inch) wide strips.

Coat again in seasoned flour, dip into the egg and coat in breadcrumbs.
Chill well for about 30 minutes.

Heat 6 tablespoons (90ml) oil in a wok or large frying pan.
Fry the veal slices over a medium heat for 4-5 minutes, until golden brown.
Remove with a slotted spoon and keep warm.

Add the okra to the pan, adding extra oil if necessary.
Fry, stirring, over a medium heat for 3 – 4 minutes then add the apple juice.
Bring to the boil and simmer, covered, for about 10 minutes.
Stir in the apple slices and vinegar and season.

Return the veal strips to the pan. Shake over a high heat for a further 2-3 minutes to heat through.
Serve immediately.

Recipe Source: adapted from cookitsimply.com

4 servings

Ingredients
4 – 6 oz veal escalopes  (4 x 120g – 180 g)
2 small cloves garlic, crushed
8 oz low fat, soft cheese 225 g
small bunch chives, chopped
salt
freshly ground black pepper
1 teaspoon paprika

Directions
Combine the garlic, cheese and chives together and season with salt and pepper.
Spread a quarter of the mixture over each of the veal scallopini and roll up like a Swiss roll.
Sprinkle with paprika if desired.
Arrange in a circle in a dish and cook, uncovered, on high for 8-10 minutes.
Serve immediately

Recipe Source: adapted from cookitsimply.com

serves 8

Ingredients
4 lb boneless veal loin roast (2kg)

- Rub
1/3 cup fresh mint, chopped (75 ml)
1 tablespoon fresh rosemary, chopped (15 ml)
1/4 teaspoon freshly ground black pepper (1 ml)
2 teaspoons garlic powder (10 ml)
2 teaspoons celery salt (10 ml)

- Stuffing
1 tablespoon olive oil (15 ml)
1 large green apple, peeled and diced
1/2 lb cooked bacon, cold and crumbled
1 teaspoon lemon juice (5 ml)
1 teaspoon fresh sage, chopped (5 ml)
2 cup white wine (500 ml)
2 rosemary sprigs
small bunch of fresh mint leaves

Directions
In a small bowl combine freshly chopped mint and rosemary.
Add black pepper, garlic powder and celery salt.
Toss to mix well.

Place the veal in a large seal able plastic bag.
Add the rub and shake well, coating the veal loin.
Remove the veal from the bag and set aside.

In a non-stick skillet, heat olive oil on medium-high heat.
Cook apples for 10 minutes or until softened.
Let cool.

In a bowl combine the apple, bacon, lemon juice, lemon peel and sage.
Mix well.

Cut a wide deep slit into the side of the roast.
Stuff the pocket with the apple mixture.
Tie the roast at 1-inch (2.5 cm) intervals with heavy string.

Place a drip pan under the grill of the barbecue, pour in the wine and add the rosemary springs and mint leaves.
Preheat one side of the barbecue to 325°C  (175°F).

Recipe Source: Bob Rainford on Foodnetwork.ca

Cook the roast using indirect heat, placing the meat on the cool side of the grill and keeping the BBQ lid down, for 2 hours.

When ready take veal off the barbecue and let rest for 10 minutes before serving.