Tag-Archive for » Veal «
I found this on Zaar on one of my regular chefs posts and I enjoy making a lot of her recipes so wanted to try this one. It was a throw together meal for her so her suggestion was to play around with spices ect.. which I did. I did not adjust too much as the beauty of this dish is its simplicity with also being a wonderfully flavoured dish. I felt you had to add the capers to make this a traditional Veal piccata (Lemon Veal) This is an Italian dish which I have eaten several times in restaurants, I just never made at home and I have to say at home is best because you can adjust flavours to suit your taste. I have listed the things I added in the ingrediants below but if you want to read more reviews of this and see the original recipe please click here.
If you have been keepi
ng up with the progress of my beautiful handcrafted, Eco friendly camphor laurel chopping, cheese boards, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.
Ingredients
2 tablespoons olive oil
2 tablespoons butter
8 veal scallopini (mine were small so I made more so don’t be fooled by 
the photo)
flour, mixed with salt & pepper (I added about 1/2 teaspoon cayenne pepper)
1 cup chicken broth (I didn’t have this so I used 1 cup water with about 2 teaspoons chicken stock granules.)
1 lemon, juiced
4 Tablespoons dry white wine
1 Tablespoon chopped capers
2 tablespoons butter
1 lemon, sliced for garnish
fresh parsley (to garnish)
Method
1. Mix flour with salt and pepper to taste and cayenne.
2. Dredge veal in flour.
3. In a large skillet heat oil and butter, add scallops to skillet, in batches, cook 2 mins, flip and cook 2 minutes more.
4. Remove to ovenproof plate and place in preheated oven to keep warm.
5. Meanwhile add water, wine and stock to pan, reduce approx half.
6. Squeeze the juice of 1 lemon into broth, reduce until thickened slightly, about 5 Min’s add butter a bit at a time and whisk into sauce to thicken, add chopped capers.
To Serve: I served mine over fresh vegetables cooked in butter and garlic, topped with veal scallops, drizzled with sauce around dish and a little over the top. I served the rest of the sauce in jug on the table.
All photos taken by me unless otherwise stated.
Serves 4
It has started cooling down quite a bit here so the days of lighter meals with salads is drawing to an end. It is really to soon as far as I am concerned I feel like I have not even had a proper summer yet as we had one of the coldest on record here, boo hoo!! I made this the other night as a more hearty and warming meal as we had, had a few cold days and with the heating not turned back on in the house yet it was a little chilly. This made for a perfect meal and it was nice to have the oven on for a bit, my son was especially grateful with this one when he got home. He had just played a football match and it had started late and bless him he was absolutely frozen when he came in.
If you have been keeping up with the progress of my beautiful handcrafted camphor laurel chopping, cheese boards, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.
Ingredients
125g Butter, softened
1 Egg
200ml Sour cream
1 Teaspoon Herbs de province
1 Cup self raising flour
Topping
1 Cup cornflakes, roughly crushed
1 Cup gruyere, grated
Filling
Olive oil
1 Onion, chopped finely
1 Stick celery, chopped finely
2 Cloves garlic, crushed
1 Carrot, diced
200g Mushrooms, sliced thinly
5 Bacon rashers, chopped, and just cooked, not crisped
500g Veal, chopped into cubes
400g Can chopped tomatoes
50ml Dry white wine
50ml Water
2 Tablespoons parsley, chopped finely
3 Tablespoons bisto gravy
Salt and pepper to taste
Method
1. Combine butter, sour cream and egg in a bowl, mix until well combined, add sifted flour and herbs mix well.
2. Spoon mixture into a lightly greased casserole dish, work mixture up to cover sides and base of dish with a spoon.
3. Spoon in filling, cover, bake in a moderate oven (180 degrees Celsius) for 40 Min’s or until crust is golden.
4. Sprinkle combined crushed cornflakes and cheese over the top of the casserole, bake uncovered a further 10 Min’s until top is a nice golden brown.
Filling
1. Heat a little olive oil in a non stick pan, cook veal until well browned, remove and set to one side.
2. Wipe pan add a little extra oil, add onion, garlic and mushrooms and cook until onion and mushrooms soften, add carrot and celery, stir to combine.
3. Add bacon, wine, water, tomatoes, parsley, gravy granules and return veal, simmer gently, covered, for about 5 Min’s. Season with salt and pepper and add to casserole dish.
Serve immediately, just a note if you have leftovers it does reheat well the next day.
All photos taken by me unless otherwise stated.
