Posts Tagged ‘veal’
Veal Meatballs with Dill
Recipe origin: Poland
Makes 4 servings.
Ingredients
2 slices white bread, soaked in milk and slightly dried
½ medium onion, finely-chopped
1 egg
1 pound ground veal 454g
salt and pepper, to taste
3 tablespoons flour
1½ tablespoons butter
1 cup beef or chicken bouillon
½ cup sour cream
1 tablespoon fresh dill, chopped
Directions
Mix the bread with the onions, egg, and meat thoroughly. Add salt and pepper.
Form small balls from the mixture and roll them in flour.
Melt the butter in a frying pan over medium heat, and add meatballs. Brown the meatballs on all sides.
Pour the bouillon over the veal balls, cover, and simmer for about 20 minutes.
Place on a warm serving platter.
Add the rest of the flour to the pan drippings and bring to a boil.
Remove from heat and season with salt, adding the sour cream and dill. Pour over meat.
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Cranberry Glazed Veal Meatballs
Perfect for a pot luck or buffet dinner party. These meatballs with a new flavour twist will be a hit with everyone. Serve them hot with toothpicks for easy nibbling.
Makes 48 veal meatballs
Ingredients
Meatballs:
1-1/2 lb lean ground veal 750 g
1 egg
3/4 cup dry bread crumbs 175 ml
1 teaspoon each dried thyme and salt 5 ml
1/2 teaspoon pepper 2 ml
1/3 cup packed brown sugar 75 ml
2 teaspoons dry mustard or Dijon mustard 10 ml
1/2 teaspoon salt 2ml
2 cups unsweetened cranberry juice 500 ml
1/3 cup red wine vinegar 75 ml
1/2 cup dried cranberries 125 ml
2 tablespoons cornstarch 25 ml
Directions
Meatballs: In large bowl, using fork, mix egg, bread crumbs, thyme, salt and pepper.
Gently blend in veal just until combined.
Form into 1-inch (2.5 cm) meatballs; place on foil-lined rimmed baking sheet.
Bake in 400°F (200°C) oven for about 20 minutes or just until no longer pink inside.
(Meatballs can be frozen for up to 2 months. Thaw overnight in refrigerator.)
Sauce: Meanwhile, in large saucepan, whisk together brown sugar, mustard, salt, cranberry juice and red wine vinegar.
Stir in dried cranberries; bring to boil.
Reduce heat and simmer for about 5 minutes or until sugar is dissolved.
Whisk cornstarch with 2 tablespoons (25 ml) cold water; whisk into cranberry mixture and bring to boil.
Boil for about 1 minute or until clear and thickened.
Add meatballs and simmer for about 5 minutes or until hot and glazed.
Makes about 48 meatballs.
Variation: Sweet and Sour Meatballs: Omit salt, cranberry juice and dried cranberries.
Substitute cider vinegar for the red wine vinegar; add 2 cans (14 oz/398 ml) pineapple tidbits in juice and 2 tablespoons (30 ml) each soy sauce and tomato paste with the vinegar.
Add 1 diced green pepper with meatballs, if desired.
Recipe Source: Ontario Veal Appeal
Helpful Tips : Transfer hot glazed meatballs to a slow cooker to keep hot for serving on a buffet or at a party.
Tags: veal meatballs, ground veal, veal with appleVeal Balls in Tomato sauce
4-5 servings
Ingredients
1½ pounds ground lean veal 680g
½ cup flour
2 eggs, beaten
4 tablespoons butter
1 tablespoon Marsala
½ cup chopped onions
½ cup grated Parmesan
1 clove garlic, minced
2 ½ teaspoons salt
1 29-oz. can Italian-style tomatoes 825g
½ teaspoons black pepper, freshly ground
2 tablespoons minced parsley, preferably flat-leaved Italian parsley, but curly will do
Directions
Melt the butter in a saucepan; sauté the onions 10 minutes.
Add the garlic, tomatoes, and half the salt and pepper.
Bring to a boil and cook over low heat at least 20 minutes.
Meanwhile, prepare the meatballs –
Mix together the ground veal, eggs, wine, cheese, and half the salt and pepper.
Shape into 1-inch balls and roll lightly in the flour. (Definitely DO roll the balls in the flour. We use Wondra. Skipping this step may result in the meatballs’ falling apart, but, more importantly, the sauce will not thicken in an appealing way.*)
Add the floured meat balls to the simmering sauce.
These meatballs are very, very fragile prior to cooking; so, place them in the sauce gently.
Cover and cook over low heat one hour.
You may cook in a moderate oven (325° F. 152 C) to avoid the possibility of burning the balls on the bottom of the dish, if that is a concern or if you are not going to be around to monitor the cooking constantly.
Taste for seasoning and sprinkle with the parsley, or serve it on the side at the table if you do not know if everyone likes fresh parsley.
Serve with noodles.
*Though coating the meatballs with flour is not absolutely necessary, it is an old-fashioned Nanny-style trick, giving meatballs a more silky texture ( not desirable in all meatball dishes but definitely a plus with veal balls ) and the broth a slightly thicker, richer consistency.
Tags: veal parmeshan, veal, veal parmagiana, parmesan, veal balls, veal recipes tomato sauce, veal parmasonItalian Veal Balls with Oven-Dried Grapes
6 servings
Ingredients
8 ounces lean ground veal 250g
2 tablespoons extra virgin olive oil
2 cloves garlic, minced
1 teaspoon dried basil
1 teaspoon dried mint
1/2 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon ground black pepper
1 (28-ounce) can diced tomatoes 800g
1 (6-ounce) can tomato paste 170g
2 tablespoons fine dry bread crumbs
2 tablespoons milk
1 large egg white, lightly beaten
4 teaspoons chopped fresh flat-leaf parsley – divided use
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons granulated sugar
1 cup seedless red grapes, oven-dried (see note)
1 (10-ounce) can button mushrooms, drained 285g
1 small green bell pepper, seeded and diced
1 (16-ounce) package spaghettini, cooked according to package directions 454g
Directions
In a large, heavy skillet over low heat, slowly heat oil, garlic, basil, mint, oregano, red pepper flakes and black pepper.
Cook for about 5 minutes, or until garlic is golden.
Don’t let garlic burn, or sauce will be bitter.
Turn heat to medium-high and add tomatoes and tomato paste.
Pour water into tomato paste can and add to mixture. Bring to a boil.
Reduce heat and simmer, covered, for 25 minutes, stirring occasionally.
Meanwhile, combine veal, bread crumbs, milk, egg white, one-fourth of the parsley, salt and pepper in a bowl and mix thoroughly.
Shape into small balls, about 1/2 inch in diameter.
Spray a nonstick skillet with vegetable cooking spray and brown meatballs over medium-high heat, turning to brown evenly (give the pan a good shake to turn meatballs nicely).
Drain off any fat.
To the sauce, add remaining parsley, sugar, dried grapes, mushrooms, bell pepper and meatballs; continue to simmer, uncovered, for an additional 20 minutes, stirring occasionally. Serve over hot pasta.
To make oven-dried grapes the day before you will be using them. Wash grapes, dry and place in a 200°F oven for 6 hours. You don’t want them dried and pliable like a sun-dried tomato; the grapes should still be a little soft in the center. One cup of fresh grapes yields 1/2 cup dried grapes.
Tags: veal balls, veal, veal spaghetti and meatballs, ground veal, pastaOsso Bucco – lighter version
Braised with tomatoes it is classically served with saffron risotto, but to make it less heavy add the saffron to the sauce instead, and eat it with new potatoes or bread, with a big green salad to follow. Gremolata, a lemon and parsley sprinkle, gives the dish a zesty edge.
Osso bucco is sliced veal shin, with the bone still in, the veal answer to a lamb shank, and the perfect make-ahead dinner party dish.
Ingredients
2 tablespoons plain flour
4 thick slices of osso bucco
a fat pinch of saffron threads
a glassful of prosecco (or light, dry white wine)
2 tablespoons butter
1 red onion, finely chopped
1 carrot, finely chopped
1 celery stick, finely chopped
1/2 teaspoon fennel seed
2 tablespoons tomato purée
1lb 2oz tomatoes 500g
For the gremolata:
half a lemon
small bunch of parsley
small clove of garlic
Directions
Season the flour with salt and pepper and dip the veal pieces in it.
Put the saffron in the prosecco or wine to soak.
Heat 1 tablespoon butter in a large frying or sauté pan, one with a lid that will fit the veal in a single layer.
Brown the veal pieces on both sides.
Lift the meat out in to a bowl and splash a glassful of water into the pan, stirring and scraping to lift all the gunk from the bottom.
Pour over the veal.
Heat the rest of the butter in the pan and add the onion, carrot, celery and fennel seed.
Cook until the vegetables are soft.
Add the prosecco or wine and saffron. Cook for a few seconds then stir in the tomato purée.
Nestle in the veal, cover and cook gently for and hour and a half to two hours, until the veal is really tender.
(At this point the dish can be cooled and refrigerated for up to two days.)
Meanwhile, put the tomatoes in a bowl and pour over boiling water.
Leave for ten seconds, then drain and cool under the tap.
Peel off the skins, then halve the tomatoes and scoop the seeds and cores into a sieve suspended over a bowl.
Cut the tomato flesh into quarters.
Pour the tomato juices in the bowl into the veal pan and add the tomato pieces.
Simmer until the sauce is thick and unctuous.
Taste and adjust the seasoning.
Take the zest off the lemon with a zester or vegetable peeler and chop finely.
Chop the parsley and garlic and mix together with the zest.
Serve the Osso Bucco with the gremolata sprinkled over.
Recipe source Daily Telegraph
Tags: veal, spinach tagliatelle veal recipe, lamb, veal bone chop, vealrecipes.comSpinach Tagliatelle with Veal Recipe
Easy Healthy Veal recipe
serves 4
Ingredients:
1lb thin veal scallopini, cut into thin strips 45g
plain flour, seasoned
2oz butter 50g
1 onion, sliced
4fl oz dry white wine 125ml
4 tablespoons chicken stock
6fl oz double cream 175ml
11⁄4lb fresh spinach 600g
tagliatelle
3 tablespoons freshly grated
Parmesan cheese
salt and freshly ground
black pepper
Directions
Dredge the veal strips with the seasoned flour.
Melt the butter in a frying pan. Add the veal strips and sauté until browned.
Remove with a slotted spoon, and set aside.
Add the onion to the pan and sauté until soft and golden.
Pour in the wine and cook rapidly to reduce the liquid.
Add the stock and cream, and season with salt and pepper.
Reduce the sauce again until it is thick and creamy, adding the veal towards the end.
Meanwhile, cook the tagliatelle in a large pan of lightly salted boiling water until al dente.
Drain and transfer to a warm serving dish.
Stir 1 tablespoon of the Parmesan through the sauce, then pour the sauce over the pasta and toss gently to mix through.
Serve immediately, sprinkled with the remaining Parmesan.
Polenta crusted veal on white bean puree
A healthy meal with Veal – gluten free
4 servings
Ingredients
4 veal schnitzels
1 egg
½ cup light soy milk
gluten free flour
1 cup polenta
1 tin cannellini beans
1-2 cloves garlic
juice of 1 lemon
fresh parsley
Directions
Preheat oven to 180 degrees
In a bowl beat together egg and milk
Dust veal in flour, shake off excess and dip into egg/milk mix then crumb with polenta.
In a separate bowl or mortar and pestle – grate or finely chop garlic clove, add beans and combine to form a puree, add lemon juice to taste and some fresh chopped parsley.
Place crumbed veal onto and oven tray (on a piece of baking paper) spray/brush with olive oil and bake until golden and cooked (approx. 15mins)
Serve with a nice fresh green salad
Recipe Source Fitness Fix
Tags: veal, peanut oil to cook crumbed cutlets, crumbed veal, recipe crumbed veal schnitzel, bread crumbed veal, vealrecipes.comItalian Valley-style veal slices
(Fetta di vitello alla valdostana)
Serves: 4
Preparation: 15 minutes;
Cooking: 1 1/4 hours;
level of difficulty: Simple
Ingredients
1 lb veal,cut from the rump in a single slice 454g
salt and freshly ground black pepper
4 oz sliced speck 125g
4 oz Fortina cheese, sliced (125g)
1 level tablespoon of Oregano
1/3 cup extra virgin olive oil 125ml
1/2 cup Dry White Wine 125ml
1 cup beef stock 250ml
Directions
Remove any pieces of fat from the meat.
Cover with foil and beat lightly with a meat pounder (the foil prevents the meat from breaking).
Sprinkle with salt and pepper. Cover with the speck and top with the Fontina cheese.
Sprinkle with the oregano and roll up the meat. Tie with kitchen string and transfer to a heavy-bottomed pan.
Pour in the oil and place over a medium-high heat.
Cook until brown on both sides.
Pour in the wine and reduce the heat.
When the wine has evaporated, partially cover and cook for about 1 hour, adding stock as the pan dries out, and turning the meat from time to time.
Transfer to a heated serving dish and smother with the cooking juices. § Serve with boiled broccoli sautéed in garlic, crushed chilies, and olive oil.
Serve with a dry red wine ( Grignolino )
Tags: italian spezzato recipe, Italian, veal, veal chiliVeal Birds with Paprika Mushrooms and Sherry
2 servings
Ingredients
Three slices (4 ounces each) veal scallopini, pounded thin, each slice cut in half to yield six 3-by-3-inch pieces
2 tablespoons grape seed oil (divided)
4 slices bacon (about 3 ounces), cut into julenne strips
1/2 pound cremini mushrooms, cleaned,
- one-third sliced very thin for stuffing,
- two-thirds cut into quarters for sauce
1 onion (4 ounces), peeled and diced small (divided)
1 large clove garlic, peeled and chopped
2 teaspoons ground caraway (divided)
Zest of 1 lemon
1 tablespoon lemon juice
1/2 cup dry sherry (divided)
2 tablespoons coarse bread crumbs
flour to dust veal birds
1 1/2 tablespoons butter
1 tablespoon Hungarian sweet paprika
1/4 cup dry white wine
1 cup chicken stock
Kosher salt and freshly ground black pepper to taste
Noodles and Swiss Chard (see recipe)
Directions
Place a sauté pan over medium heat.
Add 1/2 tablespoon grape seed oil.
When oil is hot, add bacon and render until light golden.
Strain, reserve bacon and add oil back to pan.
Add thinly sliced mushrooms and saute about 4 minutes, stirring regularly until golden.
Add half the onions and saute 3 more minutes.
Add garlic and saute 1 minute.
Add half the caraway, lightly season with salt and pepper and stir.
Add lemon zest and juice and half the sherry and reduce to almost dry.
Add bread crumbs and reduce to dry, then stir in bacon.
Remove to a plate to cool.
When cool, lightly season veal pieces with salt and pepper.
Divide Mushroom-onion breadcrumb mixture over bottom two thirds of each piece of veal and roll up to form a Veal bird.
Enclose from end to end with a toothpick to hold together.
Place a 10-inch saute pan over medium-high heat.
Lightly flour veal birds and pat off excess. Add
remaining 1 1/2 tablespoons grape seed oil to pan along with the butter and, when hot, saute birds-until lightly browned.
Remove front pan.
Add quartered mushrooms and remaining onions to pan and saute 3 minutes.
Add remaining caraway add the paprika and mix.
Add remaining sherry, the white wine and the chicken stock.
Add veal birds back to pan, bring to a slow simmer, cover and let simmer 30 to-35 minutes until veal is fork-tender.
While veal is cooking, prepare Noodles and Swiss Chard and divide between two plates.
Place 3 veal birds on top of each and remove toothpicks.
Reduce sauce to desired consistency, then adjust seasoning with salt and pepper
Pour sauce over veal birds and serve.
Garnish with Swiss chard stems.
Veal cutlets in mushroom sauce
Veal is tender and rich especially in this cream and wine sauce. The fried mushrooms give some texture to the recipe.
You can serve rice with this dish or cook some bowtie pasta and there’s enough sauce to mix with the cooked pasta.
2 Servings
Ingredients
4 veal cutlets, pounded
2 tablespoons (30 ml) butter, first amount
salt and pepper to taste
2 tablespoons (30 ml) butter, second amount
6 medium-sized porcinl mushrooms, stems removed and sliced
1 tablespoon (15 ml) butter, third amount
1 onion, diced
2 garlic cloves, chopped
1 chicken Knorr bouillon cube
1 (heaping) tablespoon (15 ml) tomato paste
half cup (125 ml) white wine
1 cup (250 ml) whipping cream
half cup (125 ml) water
2 tablespoons (30 ml) fresh basil
Directions
Pound the veal using a meat-mallet.
Line the veal with some plastic wrap and then pound the veal.
In a frying pan, melt the first amount of butter.
Fry the veal until slightlygolden.on each side.
Add salt and pepper to taste.
In a second frying pan, heat the second amount of butter and fry the sliced mushrooms.
When the mushrooms are done, remove and add the third amount of butter.
Fry the onions until soft, add the garlic.
Add the chicken bouillon cube and tomato paste and stir.
Add the wine and and turn up the heat.
Add the cream and water to the frying pan.
Return the veal and the mushrooms to the pan and sprinkle the basil on top of the veal.
Simmer for about 10 minutes.
Recipe SourceLiz monteiro & Luisa D’Amato for the KW Record
Tags: vealrecipes.com, rice, veal, pasta
Veal Cookbook Guide
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Great Veal Recipes and photos. Highly Recommended.
