The following recipes are listed below;

  • VEAL IN TOMATO CREAM
  • VEAL ESCALOPES WITH MARSALA SAUCE
  • VEAL ESCALOPES WITH DIJON MUSTARD
  • ROLLED VEAL ROAST WITH DAMSONS AND SHALLOTS
  • VEAL WITH APRICOTS
  • SPICY FRIED MINCED VEAL

VEAL IN TOMATO CREAM

  • 4 veal chops
  • 1 tablespoon flour
  • salt and pepper
  • 4 tablespoons corn oil
  • 1 medium onion, peeled and chopped
  • 1 x 2 ¼ oz can tomato puree
  • 1 level teaspoon sugar
  • 1 chicken stock cube
  • ¼ pint single dairy cream
  • parsley springs to garnish

Turn the chops in flour seasoned with salt and pepper.  Fry on both sides in the oil for a few minutes until brown.  Remove chops from pan, reduce heat and add onion.

Cook gently until pale golden, sprinkle in remaining flour, stir, add tomato puree, sugar and stock cube make up with 6 fl. oz. boiling water.  Return chops to pan , cover and simmer for 20 minutes or until chops are tender.

Place chops on hot serving dish, stir cream into sauce, reheat without boiling, pour round chops.  Garnish with parsley.  Serve with creamy mashed potato or buttered rice.

VEAL ESCALOPES WITH MARSALA SAUCE

  • 6 veal escalopes
  • lemon juice
  • salt and freshly ground pepper
  • 6 sage leaves
  • 6 slices proscuitto
  • 2 tbsp olive oil
  • 1 oz butter
  • 1 onion, peeled and chopped
  • 1 garlic clove, peeled and chopped
  • 2 tbsp Marsala wine
  • 4 tbsp double cream
  • 2 tbsp freshly chopped parsley
  • + sage leaves to garnish

Sprinkle the veal escalopes with lemon juice, salt and black pepper

Place a sage leaf in the centre of each escalope.  Top with a slice of proscuitto, then roll up the escalopes enclosing the proscuitto and sage leaves.  Secure each escalope with a cocktail stick.

Heat the olive oil and butter in a large non-stick frying pan and fry the onions for five minutes until softened.  Add the garlic and rolled escalopes and cook for about eight minutes, turning occasionally, until the escalopes are brown all over.

Add the marsala and cream to the pan and bring to the boil, cover and simmer for 10 minutes,  or until the veal is tender.  Season to taste and then sprinkle with the parsley.  Discard the cocktail sticks and serve immediately with a selection of freshly cooked vegetables.

VEAL ESCALOPES WITH DIJON MUSTARD

  • Butter
  • 4 veal escalopes
  • salt and pepper
  • 1 glass of Armagnac or Cognac
  • 5 fl. oz double cream
  • 1 tbsp mild Dijon mustard
  • chicken stock (optional)

Melt some butter in a pan and as it begins to turn nutty brown, fry the escalopes for 2 minutes on each side.  Season with salt and pepper, pour alcohol and flame.  This will create quite a bit of juice in the pan, so take meat out at once, so that it does not boil in the liquid, and keep warm.  Turn down the heat.

Now stir the cream briskly into the juices and add the mustard.  If at this stage the sauce is too thick, add 1 tbsp chicken stock or even water.

Stir in a knob of butter, season with salt and pepper and strain over meat.  Serve with boiled rice and crunchy green salad.

ROLLED VEAL ROAST WITH DAMSONS AND SHALLOTS

  • 800g veal roast roll
  • salt, pepper, thyme, mustard
  • 2 tbsp extra virgin olive oil
  • 1 carrot
  • 2 sticks of celery
  • 150g shallots
  • 1 clove of garlic
  • 100 ml white wine
  • 200 ml vegetable of beef stock
  • 150 g dried damsons

Season veal roll with salt, pepper and thyme, coat with mustard.  Marinate for about 30 minutes.

Peel vegetables and cut into pieces.

Heat oil in roasting pot, fry veal roll until brown.  Add all vegetables and lightly braise.  Add white wine, cook until half thickened.

Preheat oven at 220oC.

Add vegetable stock and dried damsons to meat, bring to the boil.

Braise veal roll in middle of oven at 220oC for about 60 minutes.  From time to time add more stock and pour over roast.

Important.  Do not cover roast whilst braising, juice should be almost syrupy in the end.

VEAL WITH APRICOTS

  • 1 kg casseroling veal
  • 2 tbl olive oil
  • 1 shallot thinly sliced
  • 1 garlic clove crushed
  • 2 tender celery sticks thinly sliced
  • ½ pint veal stock
  • 8oz dried apricots soaked overnight in ½ pt of orange juice (carton)
  • Mixed herbs.  Salt.  Pepper.

Cube veal into 1 inch squares.  Heat oil.  Fry until evenly browned.  Transfer meat to casserole.  Lower heat.  Fry shallot, garlic, celery 3 – 4 minutes, stirring constantly.  Add to casserole with veal stock, apricots etc.  Thicken. Cook in oven one to two hours until tender.

SPICY FRIED MINCED VEAL

  • ½ kg minced veal
  • 2 garlic cloves
  • 3 SHALLOTS
  • 2.5cm of fresh root ginger, finely chopped
  • 2 tbsp sunflower oil
  • 2 tbsp Thai Fish sauce
  • 1 tbsp dark soy sauce
  • 1 tbsp Thai red curry paste
  • 4 dried kaffir lime leaves, crumbled
  • 4 plum tomatoes, chopped
  • 3 tbsp chopped fresh coriander
  • salt and pepper
  • Fresh coriander sprigs to garnish
  • Boiled fine egg noodles, to serve

Finely chop the garlic, shallots and ginger.  Heat the oil in a wok over a medium heat.  Add the garlic, shallots and ginger and stir-fry for about 2 minutes.  Stir in the minced veal and continue stir-frying until golden brown.

Stir in the fish sauce, soy sauce, curry paste and lime leaves, and stir-fry for a further 1 – 2 minutes over a high heat.

Add chopped tomatoes and cook, stirring occasionally, for a further 5 – 6 minutes.

Stir in chopped coriander and season to taste with salt and pepper.  Serve hot, spooned on to a bed of boiled fine egg noodles. Garnished with coriander springs.