Veal Recipes

General recommendations

• Do not use very strong, powerful spices for veal as it will ruin the fine taste.
• Fresh green herbs are the most suitable.
• Milled black and white pepper, nutmeg, mace, sereh, (Lemon Grass) djahé (Indonesian spice from ground ginger),  salt,  sea salt and celery salt are often used as well.

Allspice

• Strongly aromatic, like cloves with a hint of cinnamon and nutmeg; the taste is similar, but with some peppery heat.

veal loaf | Roast Veal with Vegetables | Roast Veal Brisket with Marsala Mushroom Sauce

Basil

• Fresh basil leaves have a strong and characteristic aroma, not comparable to any other spice, although there is a hint of cloves traceable.
• In the kitchen it is most used in Italy and the Provence.

Veal Cutlets Stuffed with Crab & Fresh Herbs in Mustard Sauce | Roasted veal rack | Veal Martini for Columbus Day

Bay Leaf

• Aromatic and slightly bitter.

Roast rump of veal with Calvados | Roast veal in a herb and cream sauce | Veal Brociolone | Veal Chanterelle | Veal Spiedini

Chives

• Garden herb with light onion flavour.
• Fresh and minced chives is used in the kitchen.
• When cooking chives gets a light bitter taste. You should therefore only add it to your dish at the very last moment.

Veal Scallopini with Avocado | Veal Chops with Asparagus and Morels | Veal Mignons with fresh vegetables

Cloves

• Strongly aromatic and very intensive fragrance; fiery and burning taste.

Veal Cutlet Wraps | Veal Shish Kabobs with leek sauce and new potatoes | Italian Veal Stew

Dill

• Sweet and aromatic, intermediate between anis and caraway.
• Add fresh dill to dish only at the very last moment, to prevent it from losing taste.
• Dried dill has already lost a great deal of its taste.

Veal meatballs in head lettuce | Vitello Tonnato ( veal roast, preferably top round ) | Veal Meatballs with Buttermilk Sauce

Lemon Grass (Sereh)

• Lemongrass provides a fragrant and distinct lemon flavor to many Thai dishes.
• Thai cooks use the lower, bulbous part of the lemongrass stalk, first slicing it, then usually pounding or crushing before adding it to spice pastes that form the basis of many fish and noodle dishes, soups, and especially Thai curries.

Oregano

• There are 3 kinds with different variations, which all have their own taste. Oregano is an excellent combination with thyme and basil.

Marjoram

• Aromatic and slightly bitter.
• There is not much olfactory resemblance to the botanically related oregano.

Mace

• This spice tastes and smells like a pungent version of Nutmeg, and for a very good reason . . . mace is the bright red membrane that covers the nutmeg seed.
• After the membrane is removed and dried it becomes a yellow-orange color.
• It’s sold ground and, less frequently, whole.

Parsley

• All parts of the plant exhibit the same characteristic aroma; it is strongest in the root.
• Parsley is also very suitable as a garnish.

Peppercorns

• Black, white and green peppercorns are all products of the same plant but each is harvested and handled differently.

Rosemary

• Strongly aromatic (reminiscent to camphor or eucalyptus), resinous and slightly bitter.

Sage

• Slightly bitter and aromatic.
• The fresh leaves make a pleasant seasoning, but use sparingly as can be bitter.
• Do not freeze.
  Other Information: Salvia Officinalis has rough, silver-green leaves that are extremely fragrant.
• It is often mixed with rosemary to flavor roasts.
• It is also used to flavor sauteed fish and particular cuts of meat, such as veal, pork and liver.
• Butter and sage is a particularly good condiment for fresh stuffed pasta such as ravioli and cappelletti, and it is an essential herb for saltimbocca alla Romana.
• The broader leaves are often dipped in a light batter, fried in oil and served as an antipasto or side dish.
• It can also be used to prepare aromatic oils and vinegar.

Tarragon

• German Tarragon is sweet and aromatic, reminiscent to fennel or anis.
• Russian Tarragon, on the contrast, is not at all fragrant and tastes slightly bitter.

Thyme

• Strongly aromatic.
• the leaves, used as an herb for seasoning
• used in medicine especially as a stimulant and carminative