Tag: veal

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Veal Escalopes with cherry tomatoes

Veal Escalopes with Cherry Tomatoes
Veal Escalopes with Cherry Tomatoes
Veal Escalopes with Cherry Tomatoes

Veal Escalopes with cherry tomatoes

Prep Time :  5 Minutes

Cook Time : 15 Minutes

Serves : 4

Ingredients :

  • 4 Veal Escalopes about 800 Grams to 1 Kg.
  • Olive oil
  • 15 to 20 cherry tomatoes, halved
  • 2 garlic cloves, chopped
  • 3 sprigs flat parsley leaves, chopped
  • 3 basil leaves, shredded
  • fine salt

Directions

  • Bash the veal escalopes between 2 sheets of baking parchment or cling film to a thickness of 1–2mm.
  • Drizzle a little olive oil into a non-stick frying pan over a medium heat.
  • Lay the veal escalopes in the pan.
  • Add the tomatoes, garlic, parsley and basil. Season veal escalopes  with salt, cover with a lid and cook for about 5 minutes.
  • Now turn the veal escalopes over, sprinkle over some more salt and squash the tomatoes with the back of a wooden spoon to create a juicy sauce. Continue to cook for 4–5 minutes more.
  • Serve the meat covered with tomato sauce from the pan.
  • For extra flavor, you could add a sliced shallot and some chopped pitted black olives at the same time as the other sauce ingredients.

 

Best and Freshest Veal is always available at In House Butchers.

This is a  very simple veal and tomato recipe, of Neapolitan origins, which  is also very  popular meat dish in Malta.

The  sauce is just as tasty as the veal  escalopes themselves, and here in Malta we  love to mop it up with one or two pieces of our crusty

Maltese bread.

 

 

 

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Grilled Veal Flank with Rosemary

Grilled Veal Flank Steak with Rosemary
Grilled Veal Flank Steak with Rosemary
Grilled Veal Flank Steak with Rosemary

Grilled Veal Flank with Rosemary

Prep Time :  2 Hours

Cook Time : 10 Minutes

Ingredients : 

  • 1/2 cup soy sauce
  • 1/2 cup olive oil
  • 2 teaspoons honey
  • 6 large garlic cloves, minced
  • 3 tablespoons chopped fresh rosemary or 1 tablespoon dried
  • 1 tablespoon coarsely ground black pepper
  • 1  teaspoon salt
  • 2 Kg Veal  Flank

Directions : 

  • Mix all ingredients except meat,  in 13 x 9 x 2-inch glass baking dish.
  • Add meat to marinade and turn to coat.
  • Cover and refrigerate 2 hours, turning occasionally.
  • Prepare barbecue (medium-high heat) or preheat broiler.
  • Remove meat from the marinade and discard marinade.
  • Grill  flank to desired doneness, about 4 minutes per side for medium-rare.
  • Transfer cooked meat to work surface.
  • Let stand 5 minutes.
  • Cut flank across the grain into thin strips Arrange on platter and serve.

 

 

 

 

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Veal Cutlets with Gravy

Veal-Cutlets-in-Gravy
Veal-Cutlets-in-Gravy
Veal-Cutlets-in-Gravy

Veal Cutlets with Gravy

Prep Time : 20 Minutes

Cook Time : 20 Minutes

Ingredients : 

  • 1 Kg  (loin) Veal cutlets, cut about 1/4 inch thick
  • 1 large egg
  • 1 tablespoon milk
  • 1/2 cup flour for dredging
  • Salt and pepper
  • Vegetable oil for frying

For Gravy:

  • 2 tablespoons cornstarch
  • 1 400 oz.  can vegetable broth, divided

Directions :

  • Preheat oven to 400 degrees F.
  • Pat the veal cutlets dry with paper towels.
  • In a shallow bowl, beat egg and milk until combined.
  • Spread the flour evenly on a large plate.
  • Dip 1 cutlet at a time into the egg mixture, letting the excess drip off, then into the flour, shaking off any excess.
  • Season on both sides with salt and pepper.
  • Heat oil in a large heavy skillet, over moderately high heat until almost smoking.
  • Add onions and cook, stirring, until well browned; remove to bowl.
  • Carefully add as many veal cutlets as will fit without overlapping. Fry until browned, about 2 minutes.
  • Turn and fry 2 minutes more, or until golden brown and crisp.
  • Transfer cutlets to a roasting pan.
  • Add more oil to the skillet, if necessary, and cook the remaining cutlets in the same manner.
  • Spoon a layer of onions between each layer of Veal Cutlets.
  • Cover and roast 20 minutes.

Gravy:

  • Carefully pour hot oil from the skillet and discard it, allowing any browned bits to remain in the skillet.
  • Place cornstarch in liquid measuring cup and whisk in about 1/4 cup vegetable broth.
  • Add remaining broth to skillet and bring to a boil.
  • Whisk in cornstarch mixture and bring to a boil; cook, stirring, until thickened.
  • Taste and season with salt and pepper.
  • Serve Veal cutlets with onions, gravy, mashed potatoes and seasonal vegetables

 

 

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Adana Kebab

Lamb-and-Veal-Adana-Kebab
Lamb-and-Veal-Adana-Kebab
Lamb-and-Veal-Adana-Kebab

Adana Kebab

Prep Time : Overnight

Cook Time : 30 Minutes

Ingredients : 

  • 500 gm Minced Lamb
  • 500 gm Minced Veal
  • 4 teaspoons olive oil for brushing on pita’s
  • 4 teaspoons salted butter
  • 1 Red Bell Pepper minced
  • 1 medium yellow onion minced
  • 3 garlic cloves minced
  • 1 cup plain yogurt
  • 2 medium red onions sliced very thin
  • 1 teaspoon sumac
  • 1 teaspoon lemon juice
  • 8 pieces pita bread or 8 pieces naan bread
  • 2 teaspoons chili pepper flakes
  • 2 teaspoons ground coriander
  • 2 teaspoons Cumin
  • 2teaspoons black pepper
  • 2 teaspoons salt

Directions :  

  • In a large mixing bowl add lamb and veal.
  • Then add minced bell peppers and onions.
  • Add all spices and mix well.
  • Cover and kebab mix put in fridge overnight.
  • Mix red onion, sumac, and lemon juice in small bowl, cover and put in fridge.
  • Using your hands shape mixture into 6 inch long kebabs and about 2 inches wide.
  • Place on a hot grill and cook for 3-4 minutes on each side.
  • Kebab will be done when they feel spongy.
  • When done place kebab inside of pita.
  • top with yogurt sauce and sliced red onion mixture.
  • This can also be served with a side of Turkish Pilaf.

 

 

 

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Veal Escalopes “Saltimbocca alla Romana”

Veal Escalopes "Saltimbocca alla Romana"
Veal Escalopes "Saltimbocca alla Romana"
Veal Escalopes “Saltimbocca alla Romana”

Veal Escalopes “Saltimbocca alla Romana”

Prep Time : 10 Minutes

Cook Time : 15 Minutes

Ingredients : 

  • 4 x 150 g  veal escalopes
  • 8 fresh sage leaves
  • 8 slices of  prosciutto
  • 2 tablespoons unsalted butter
  • olive oil
  • 1 good swig of marsala wine
  • 1 lemon

Directions : 

  1. Place the veal escalopes on a chopping board, leaving a little space between them. Cover with clingfilm and, using your fists or a rolling pin, bash them out until they are about 5 mm thick, then discard the clingfilm.
  2. Season both sides of the flattened veal with a little black pepper (there’s no need for salt as the prosciutto is quite salty).
  3. Lay 2 sage leaves flat on each piece of veal, then place 2 pieces of prosciutto on top to cover the meat, and fold over the sides to neaten up.
  4. Heat a frying pan over a medium heat and add 1 tbsp butter and a drizzle of oil.
  5. Add 2 veal escalopes to the pan and fry for about 2 minutes on each side, until golden brown.
  6. When done, remove to a plate and cover with foil to keep warm.
  7. Fry the other 2 veal escalopes in the same way, then remove to the plate, cover with foil and set aside.
  8. Put the pan back on the heat, add the remaining butter and the marsala wine and simmer for 1 minute or until you have a lovely sweet, glossy sauce.
  9. Serve the veal  saltimbocca with pasta, polenta or boiled or roast potatoes, and cut the lemon into wedges for squeezing over.

 

 

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Veal Liver and Bacon with Onion Gravy

Veal Liver with bacon and onion gravy
Veal Liver with bacon and onion gravy
Veal Liver with bacon and onion gravy

Veal Liver and Bacon with Onion Gravy

Prep Time : 10 Minutes

Cook Time : 15 Minutes

 

Ingredients :

  • 450 g Veal Liver
  • 4 tsp plain flour
  • 20 g butter
  • 1 tsp sunflower oil
  • 1 medium onion,  thinly sliced
  • 2 rindless lean back bacon rashers (about 55 g), each cut into 2 cm wide strips
  • 500 ml beef stock, made with 1 stock cube
  • 2 tsp tomato ketchup
  • flaked sea salt
  • freshly ground black pepper

Directions :

 

  • Rinse the veal liver in a colander under cold water and drain it well on kitchen paper.
  • Put 2 teaspoons of the flour in a large bowl and season with plenty of salt and pepper.
  • Add the veal liver to the bowl and turn it in the flour until lightly coated.
  • Melt half the butter with the oil in a large non-stick frying pan over a medium heat.
  • Tap the excess flour off each slice of veal liver and add them to the pan using tongs.
  • Cook for 1½–2 minutes on each side until lightly browned but not completely cooked through, then pop them on to a plate.
  • Turn down the heat and melt the remaining butter in the same pan.
  • Add the sliced onion and cook for a minute or so, stirring to separate the layers.
  • Next, add the bacon and cook together for another 5 minutes or until the onion is softened and pale golden brown, stirring often.
  • Sprinkle the remaining flour over the onion and bacon and cook for a few seconds, stirring. Pour the hot stock slowly into the pan, stirring constantly.
  • Bring to a simmer, stir in the ketchup and cook over a medium heat until the gravy is thickened and glossy.
  • Put the veal liver back in the pan and heat it through in the onion gravy for 2–3 minutes until hot, stirring.
  • Season to taste with salt and pepper.
  • Serve the veal liver and bacon with a small portion of mashed potatoes and lots of freshly cooked greens.

 

 

 

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Veal Osso Bucco

beef,veal,osso bucco,
beef,veal,osso bucco,
Delicious slow roasted Veal Osso Bucco

Delicious slow roasted Veal Osso Bucco

Prep Time : 10 Minutes

Cook Time :  1 Hour 15 Minutes

Ingredients :

  • 1 tablespoon olive oil
  • 4 (650 g)  veal shanks osso bucco
  • 2 large carrots, peeled, roughly chopped
  • 410 g can chopped tomatoes with roasted capsicum
  • 2 tablespoons fresh thyme leaves
  • 400 g can Cannellini beans, drained, rinsed

Directions :

  • Heat oil in a large saucepan over medium-high heat.
  • Add the meat, cook for 1 to 2 minutes each side or until browned.
  • Add carrot, tomato and 1/2 cup cold water.
  • Cover and bring to the boil.
  • Reduce heat to low.
  • Simmer for 1 hour or until meat is tender.
  • Add thyme and beans.
  • Season with salt and pepper.
  • Cook for 3 to 5 minutes or until heated through.
  • Serve.

Being a traditional Milanese dish, Risotto alla Milanese is traditionally served with this dish, making for a one dish meal, it is also served with polenta or mashed potatoes. Outside Milan it is sometimes served with pasta. Alternatively add cubed potatoes to the Osso Bucco recipe above, to make a complete meal, with the starch component included.