Tag-Archive for » Veal «
I tagged this to make for a recipe swap game I play on recipezaar. I am so glad I did as I had my family over on Sunday for lunch and this went down a treat. I made it up on Saturday, rather apprehensively, as I am not a great anchovy lover unlike my brothers. I chose to make the recipe as stated, I did leave out the extra salt as I felt there would be enough saltiness from the anchovy paste. We all absolutely loved this and the tuna topping was awesome and would be great even served by itself as a salad topping. I served this as part of a lunch with several other antipasti dishes, a big green salad and some rustic crusty bread and it was delicious. To view the original recipe and to also check out other recipes by this chef please click here.
Ingredients
1 1/2kg Veal roast (from leg)
3 Tablespoons lemon juice
1 Cup water
1 Tablespoon anchovy paste
1 Teaspoon salt (I left this out)
1/2 Teaspoon pepper
2 Bay leaves
1/2 Sliced onion
2 Garlic cloves
Sauce
170g Tuna, canned
1 Tablespoon chopped anchovy
1 Tablespoon chopped capers
2 Tablespoons lemon juice
Salt and pepper
3 Tablespoons mayonnaise
3 Tablespoons cream, whipped
Garnish
Chopped stuffed olives
Lemon slice
Parsley
Method
1. Bind veal roast into roll, if necessary, and place in casserole.
2. Mix lemon juice, water, anchovy paste, salt and pepper, and pour over meat.
3. Add bay leaves, onion slices, and juice from garlic cloves, and roast in oven at 180C/350F for two hours. Leave to cool in liquid.
Sauce
1. Squash tuna with fork, mix with chopped anchovies, chopped capers and lemon juice, season with salt and pepper, and fold in mayonnaise and whipped cream.
2. Remove veal from liquid, dry with absorbent paper, cut in thin slices.
3. Arrange on platter and pour sauce over meat.
4. Place in refrigerator overnight.
5. Garnish with olives, lemon slices and parsley.
A great summer dish with a nice big salad, some crusty bread and a good bottle of wine.
All photos taken by me unless otherwise stated.
I will be getting round to posting some more of my own recipes in the next week but I have been cooking up a storm from all my team mates recipes for the swap I am in this month. I have been trying to catch up on all the ones I have saved that I have made ans am slowly getting there. It is my fault really I have saved so many great recipes to try and I keep making new ones. Then again it is great for my regular readers as you get to share in some great recipes with me.Ingredients
4 Loin veal chops, each cut about 3/4-inch thick (I made with veal scallops as I could not get loin chops and just pan fried.)
2 Tablespoons butter
2 Cloves garlic, crushed (My add)
1/4lb Mushroom, sliced
1/4 Cup minced onion
2 Tablespoons medium sherry (I added bout 4)
3/4 Teaspoon salt
1 Dash hot pepper sauce (I added a few dashes)
1 Ripe avocado
2 Teaspoons cornstarch
1/2 Cup heavy cream or whipping cream
1 Tablespoon chopped fresh dill
Method
1. Preheat oven to 350 degrees F. Slash fat on edge of chops, being careful not to cut into the meat. In a 10-inch skillet with ovensafe handles, cook mushrooms and onions in hot butter over medium heat until tender, 5-10 minutes.
2. Arrange chops in skillet. Add sherry, salt and hot pepper sauce; heat to boiling. Cover and bake 1 hour or until meat is fork-tender.
3. Cut avocado in half; remove seed and skin. Slice avocado and arrange over chops. Bake, uncovered, 10 minutes for until avocado is heated through. Place chops on a warm platter.
4. Blend cornstarch and 1 tablespoon cream until smooth; stir in remaining cream. Gradually stir into hot liquid in skillet and cook over medium heat, stirring until thickened. Stir in dill.
I served ours over fresh vegetables with roasted potatoes topped with the sauce and sliced avocado.
All photos taken by me unless otherwise stated.
