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Italian veal casserole

Preparation time: 20 minutes. Cooking time: 1 1/4 – 1 3/4 hours. Oven temperature: 180‚°C, 350‚°F, gas 4. Calories: 301 per portion ingredients serves 2 1 tablespoon oil 350 g (12 oz) lean veal, cubed 1 garlic clove, crushed 1 small onion, sliced 1/2 green pepper, seeded and chopped 150 g (5 oz) tomatoes, peeled and chopped 200 ml (7 fl oz) light stock salt and pepper bouquet garni chopped parsley,...

Osso buco

A classic Italian dish, Osso buco is delicious yet economical. If available, knuckle of veal is the best cut to use – the marrow jelly from the bones adds richness and flavour to the sauce and can be scooped out and eaten. ingredients serves 4 Olive oil for frying 1 large onion, peeled and finely chopped 1 garlic clove, crushed with 1/2 tsp salt About 1 kg (2 lb) shin or knuckle of veal, cut into pieces 2...

Roast Loin of Veal

ingredients serves 6 1.5 kg (3 lb) loin of veal with kidney salt and freshly milled white pepper 2 bouquets garnis 1 onion 1 tomato 4 tablespoons oil 1 bay leaf 450 ml (3/4 pint) hot meat stock 1 teaspoon paprika 4 tablespoons double cream method 1. Wash the meat well in cold water, wipe it dry and rub in salt and pepper. Trim and coarsely chop the herbs. Cut the onion into wedges. Wash and quarter the...

Veal Cutlets in Basil

ingredients 4 veal cutlets (7 oz/200 g each) 4 tbsp olive oil salt pepper 4 tbsp ready made basil pesto 5 oz (150 g) yoghurt 1 tbsp lemon juice 2 spring onions method 1. Wash and dry the meat. Heat the oil in a frying pan and brown the cutlets for about 8 minutes. Season with salt and pepper. 2. In the meantime, mix together the yoghurt, pesto and lemon juice and season with salt and pepper. Wash, dry and finely...

Veal Fillet with Herbs

ingredients serves 4 1 kg (2 lb) veal fillet salt and freshly milled white pepper 1 tablespoon each chopped parsley, burnet and chives 450 ml (3/4 pint) hot meat stock 1 cauliflower 2 large tomatoes 50 g (2 oz) butter pinch of grated nutmeg 150 ml (1/4 pint) double cream method 1. Rub the veal with salt and pepper. Sprinkle half the herbs over the meat and press in gently. Roast the meat on the bottom shelf of a...

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