Wednesday, 04. July 2007

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Crusty savoury veal casserole.


Topping                                                               Filling

125 gram butter

500 gram veal steak

300 ml sour cream

60 gram butter

1 egg

190 can champignons

1 cup self raising flour

1 carrot, diced

pinch mixed herbs

1 green capsicum, diced

½ cup cornflakes

1 stick celery, chopped

60 gram cheddar cheese

1 onion, chopped


½ cup shredded bacon


400 gram can tomatoes


1 tablespoon chopped parsley


Filling:    Cut meat into 2cm cubes. Heat butter in a pan, add meat and cook until well browned. Add drained and halved champignons, carrot, capsicum, celery, onion and bacon. Mix well. Stir in contents of tomato can, and parsley, simmer gently uncovered for 5 minutes.


Topping:    Combine soft butter, sour cream and egg in a bowl, add sifted flour and herbs, mix well until combined. Spoon mixture into greased 2 litre ovenproof dish, work mixture up to cover sides of dish. Spoon in filling, cover with lid, and bake in 180C oven until crust is golden brown. Remove from oven, sprinkle cornflakes and grated cheese over top of casserole, bake uncovered for further 10 mins. 4



Glazed shoulder of Veal.


2½ kg shoulder of veal

2 tablespoon brandy

2 tablespoons brown sugar

1 tablespoon honey

1 teaspoon grated lemon rind

1 tablespoon chopped parsley

¼ cup oil

1 cup water

1½ tablespoons red current jelly

1 tablespoon lemon juice

1 teaspoon cornflour


Combine 1 tablespoon brandy, brown sugar, honey, lemon rind and parsley in bowl. Mix well. Place meat in baking disk, spread evenly with honey mixture, add oil. Bake in 220C oven for 15 minutes. Reduce heat to 180C, bake for further 1½ hours until meat is tender. Remove meat from baking dish, keep warm by wrapping in foil.


Drain excess oil from baking dish, place on hot plate and add water, scraping in bits of meat that have clung to sides/bottom of dish. Continue stirring until mixture boils. Strain mixture into small pan. Add red current jelly powder, rest of brandy and lemon juice, mix well until combined. Stir in blended cornflour and continue to stir until sauce boils and thickens. Pour over sliced veal. Serve with baked potatoes, minted peas and baby carrots.     6



Lemon pepper veal.


8 pieces veal steak

1 tablespoon lemon pepper

1 tablespoon ground fennel seeds

2 tablespoons plain flour

1 tablespoon butter

2 tablespoons olive oil

1 cup chicken stock

mashed potato and peas, to serve


Using a meat mallet, pound veal steaks to 5mm-thick. Combine lemon pepper and fennel. Use to coat both sides of veal, pressing on with your fingertips. Place flour onto a plate. Heat butter and oil in a non-stick frying pan over medium-high heat until hot. Coat half the veal in flour. Add to frying pan. Cook for 1 minute each side or until cooked to your liking. Remove to a plate. Cover. Repeat with remaining veal. Add stock to frying pan. Bring to the boil. Reduce heat to medium. Simmer for 3 to 5 minutes or until thickened slightly. Place veal onto plates. Drizzle with sauce. Serve with potato and peas.     4



Prosciutto-wrapped veal.


1 cup polenta (corn-meal)

80g butter

1 bunch asparagus, trimmed

8 slices prosciutto

parmesan cheese salt to taste

4 thin veal steaks

1 tablespoon olive oil


Grease a sauce pan then add 5 cups salted water, bring to the boil over high heat. Slowly add the polenta to the boiling water, stirring continuously for the first 10 minutes. Add 20g butter and stir to combine. (Use a long handled wooden spoon because the polenta can splatter). Cook the polenta for about 25 minutes. (Although it will seem that the polenta is cooked long before the 25 minutes has elapsed it must continue cooking. If it is undercooked it will be heavy and grainy.)  Remove from stove, cover to keep warm.


Half-fill a large pan with water. Bring to the boil over high heat. Add asparagus and cook for 2 minutes or until just tender, remove from water nd drain. Place 2 slices prosciutto, slightly overlapping, on a board. Top with 1 piece veal. Place 3 to 4 asparagus spears on veal. Roll up to enclose filling. Secure with toothpicks. Repeat with remaining prosciutto, veal and asparagus. Heat oil and 20g butter in a frying pan over medium heat. Cook veal rolls, turning, for 4 to 5 minutes or until golden. Transfer to a baking tray and cover. Place in 140C oven to keep warm. Remove pan from heat and add remaining 40g butter to pan juices, swirling to melt. Spoon polenta into bowls. Top with veal rolls. Spoon over pan juices and season with pepper.     4



Roast seasoned veal.


2 kg leg of veal

4 button mushrooms, finely chopped

1 stick of celery, finely chopped

1 onion, finely chopped

2 tablespoons breadcrumbs

3 tablespoons chopped parsley

1 egg

3 tablespoons cooking oil

salt and pepper to taste

mustard paste


Cut a pocket in the veal and spread with mustard paste. Mix the mushrooms, celery, onion, breadcrumbs, parsley and salt and pepper in a bowl. Add the egg whites and blend well. Fill the pocket with the mixture. Secure the meat with a skewer. Bake in 180C oven for about 80 minutes, spoon juices over meat occasionally.     8



Veal American.


1 kg thin veal steak

½ cup sliced red capsicum

½ cup sliced green capsicum

1 cup sliced field mushrooms

1 tablespoon butter or margarine

1 cup dry white wine

1 cup evaporated milk or cream

2 egg yolks

3 tablespoons milk

salt and pepper to taste.


Pound then cut the veal into bite size pieces. Melt butter in pan or wok, sauté veal until brown, remove and drain on paper towel. Sauté capsicum and mushrooms in hot pan or wok for 2 minutes, reduce heat and return meat to pan, add salt and pepper to taste. Add wine and stir over reduced  heat until wine evaporates. Add evaporated milk, cover, and gently simmer for 15 minutes. Beat egg yolks with milk, add to veal mixture, stir until sauce thickens, do not boil.



Veal and vegetable casserole


1 kg stewing veal

1 teaspoon paprika

30 gram butter

2 tablespoons oil

2 onions, chopped

1 clove garlic, crushed

400 gram can tomatoes

2 teaspoons brown sugar

1 teaspoon dry mustard

½ cup water

1 tablespoon dry white wine

1 beef stock cube, crumbled

4 small/medium zucchinis

90 gram champignons, sliced

440 gram can tiny potatoes, drained

¼ cup sour cream

2 tablespoons chopped parsley


Chop meat into 2cm cubes, toss in paprika. Heat butter and oil in pan, brown meat well in batches, remove to ovenproof dish. Add onions and garlic and cook until onions are transparent. Add contents of tomato can, sugar, mustard, water, wine and stock cube. Bring to boil, then simmer for 10 minutes. Pour mixture over meat and bake uncovered in 180C oven for 1½ hours. Remove from oven, stir in chopped zucchini, champignons, potatoes and sour cream. Cover and bake in oven for further 40 minutes or until meat is tender. Stir in chopped parsley just before serving.     4



Veal Cordon Bleu.


4 large veal steaks

4 small slices ham

4 slices tasty cheese


3 eggs

¼ cup milk

dry breadcrumbs

60 gram butter or margarine

¼ cup oil

salt and pepper to taste


Beat eggs and milk together, set aside. Cut each veal steak in half to make 8 pieces of equal size, pound out very thinly, place one piece of veal on another, and trim edges to form two pieces the same. Place 1 slice of ham on 1 piece of veal, cover with slice of cheese, making sure that filling does not reach to edges of veal, leave 1cm all around.  Top each with matching piece of veal, pinching edges to seal. Season flour to taste, lightly coat each veal packet with seasoned flour, dip into egg mix, then coat with bread-crumbs, pressing breadcrumbs into veal firmly. Heat butter and oil in pan, gently cook veal on both sides until golden brown, about 5 mins each side.      4



Veal parmigiana.


2 small eggplant


olive oil spray

8 (about 90g each) veal rump steaks

1 cup grated mozzarella cheese

700ml Bertolli classica sugo pasta sauce


Thinly slice eggplant. Sprinkle with 2 tablespoons salt, set aside for 1 hour. Rinse well and pat dry. Preheat grill to medium. In batches, spray the eggplant with olive oil spray and grill for 2-3 minutes each side until golden. Cook the veal in a frying pan over a high heat for 2-3 minutes each side or until just cooked through. Place the veal steaks slightly overlapping in a baking dish. Top with the eggplant slices. Drizzle over 700ml bottle Bertolli classica sugo pasta sauce and sprinkle with mozzarella. Grill for 5 minutes or until the cheese has melted. Serve with steamed green vegetables or salad leaves .     4



Veal with apricot mint sauce.


8 small veal steaks

½ cup dried apricots, coarsely chopped

boiling water

60 gram butter or margarine

1 small chicken stock cube

1 tablespoon chopped mint


Soak apricots in 1 cup boiling water until softened, flatten veal with meat mallet. Heat butter in hot heavy base pan, add veal in single layer, cook for about 1 minute on each side until golden brown and tender, drain, cover with foil to keep warm. Add apricots and water to pan, crumble stock cube, stir into pan, bring to the boil, reduce heat, simmer uncovered for 2 minutes. Remove apricot mixture from pan, blend in processor until smooth, return to pan, add mint, stir until heated though, pour over steaks. Serve with minted baby new potatoes and  peas.



Veal with lemon.


Meat                                                                   Sauce

4 veal steaks, trim off fat

½ red capsicum, finely chopped

1 egg white

3 shallots, sliced diagonally

½ teaspoon salt

¼ cup lemon juice

1 teaspoon sugar

2 tablespoons brown sugar

1 teaspoon soy sauce

1 teaspoon soy sauce

1 clove garlic, crushed

3 teaspoons corn flour

3 tablespoons plain flour

1 chicken stock cube, crumbled

2 tablespoons corn flour

¾ cup water

2 tablespoons oil

salt and pepper to taste

30 grams butter or margarine


Sauce:      Combine lemon juice, brown sugar, soy sauce, cornflour, stock cube, water, salt and pepper in a saucepan, stir over low heat until sauce boils and thickens. Add shallots, mix well, set aside.


Meat:      Pound steaks out very thinly. Combine egg white, salt, sugar, soy sauce and garlic in a large bowl, mix well, add steaks, cover, let stand for 30 minutes. Mix plain and corn flour in a shallow bowl. Heat the oil and butter in a hot frying pan. Dip meat into flour, coating all sides, then cook in frying pan until golden brown, turning during cooking. Remove from pan, place on serving dish, spoon sauce over.     4



Veal with tomato and mozzarella.


8 small veal leg steaks

olive oil cooking spray

50g baby spinach

3 large Roma tomatoes, sliced

250g mozzarella cheese, thinly sliced

crusty Italian-style bread, to serve


Heat a non-stick frying pan over high heat. Spray both sides of veal with oil. Season with salt and pepper. Cook, in batches, for 1 minute each side. Transfer to a plate cover to keep warm. Reduce heat to medium-low. Return all veal to frying pan. Top with baby spinach, tomatoes and mozzarella. Season with salt and pepper. Cover. Cook for 5 minutes or until mozzarella has melted. Serve immediately with bread.     4



Vegetable topped veal.


4 x 125 gram veal steaks

vegetable oil

1 onion, sliced

1 stick celery, sliced

¾ cup water

1 red capsicum, sliced into thin strips

1 tomato, peeled and chopped

100 grams button mushrooms, chopped

1 tomato and herb cuppa-soup pack


(To peel a tomato, first drop it into boiling water for about 15-20 seconds)  Heat 1 tablespoon oil into a hot heavy base pan, add veal, cook for about 3 minutes on each side or until veal is lightly browned and tender. Remove from pan, cover with foil to keep warm. Add onion, celery and capsicum to pan, cook for about 5 minutes or until onion is soft. Stir in tomato, mushrooms, water and soup mix, cover, bring to the boil then simmer uncovered for 10 minutes or until sauce starts to thicken. Serve veal topped with vegetable mix.     4



Weiner schnitzel.


6 veal steaks

2 eggs

3 tablespoons milk

120 gram butter or margarine

2 tablespoons oil

2 tablespoons lemon juice


dry bread crumbs


Beat eggs and milk together, set aside. Pound veal thinly, trim to neat shape. Coat lightly with flour, dip into egg/milk mixture, coat firmly with bread crumbs. Refrigerate for 1 hour to set the crumbs. Add 60 grams butter and oil to hot pan, cook veal until golden brown on both sides, remove and drain on paper towel. Add remainder of butter and lemon juice to pan, stir for 2 minutes until butter is melted and mixed. Spoon mixture over steaks to serve.



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