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‘veal’ Category

  1. Veal Braised in Soymilk, Cauliflower Puree and Blackberries Sauteed in Butter Recipe

    January 8, 2018 by Varga László

    Ingredients (4 servings):

    • 1 kg veal loin
    • 1 l soy milk
    • 1 garlic head
    • 2 sprigs of rosemary
    • 1 medium cauliflower
    • 100 g butter
    • 50-100 ml double cream
    • 1/2 kg blackberries
    • salt and pepper to taste

     

    Preparation method:

    1. Chop the garlic.
    2. Cut the veal loin into 2 cm slices.
    3. Add into a pot the veal and chopped garlic, cover with the soy milk , salt and pepper to taste.
    4. Bring to boil and simmer on low fire for about one and a half hour.
    5. Clean the cauliflower and cut into pieces to fit into a second pot.
    6. Fill the pot with water and add salt to taste.
    7. Cook over medium heat for about 40-60 minutes until the cauliflower softens.
    8. Remove the cauliflower pieces from the liquid and add them to a bowl.
    9. Add half of the butter and double cream, add some extra salt if needed, blend it into a puree.
    10. Wash the blackberries.
    11. Melt the other half of the butter in a frying pan and toss in the blackberries.
    12. Sprinkle (only) a bit of salt and saute them for circa 2 minutes.
    13. Serve the cauliflower puree with the braised veal and top it with the sauteed blackberries.

  2. Bone Marrow with Sauteed Mushrooms and Pan-Fried Toast Recipe

    March 30, 2013 by Varga László

    aDSC_0164

    Ingredients (4 servings):

    • about 2 kg beef or pork bones with marrow
    • 1 bunch of fresh parsley leaves
    • 4 shallotsaFILE0409
    • 4 garlic cloves
    • 50 g butter
    • 250 (very) small button mushrooms
    • a half lemon’s juice
    • 100 ml white wine
    • salt and pepper to taste
    • bread, 1/4 inch slices, toasted

    Preparation method:

    1.  Wash thoroughly the bones with marrow.aFILE0405
    2. Cook the in plenty of water for about 2 hours set aside the resulting stock, you can use it for soups and gravies.
    3. Preheat oven to 200 C. Place the marrow bones into an ovenproof dish cut side up, lay it to the oven and roast for 10-15 minutes.aDSC_0162
    4. Meanwhile, chop the garlic and shallots.aFILE0410
    5. In a wok or a frying pan melt the butter an saute the chopped garlic and shallots until fragrant.aFILE0411
    6. Add the washed whole mushrooms, salt and pepper, the wine, half cup of the stock previously produces and half of the lemon juice.aFILE0412
    7. Cover the pan and cook for 10 minutes, then remove the lid and simmer until the sauce reduces. Remove it from the heat and let it cool for a few minutes.aDSC_0147aDSC_0151
    8. Chop the parsley leaves and add it to the mushroom saute, add the rest of the lemon juice and season with salt and pepper to taste. Stir them lightly.
    9. Heat 1-2 tablespoons olive oil in a large frying pan. Place the bread slices, salt them lightly and fry them golden-brown on both sides.aFILE0415
    10. Serve a pair of hot from the oven roasted marrow bones, some mushroom-parsley salad and toast slices. When eating, scoop out some marrow and spread it on toast, sprinkle some salt and top it with mushrooms-parsley salad.aFILE0417

     

     

     

    [amd-zlrecipe-recipe:9]


  3. Marinated Veal Liver with Baked Potatoes Recipe

    March 2, 2013 by Varga László

    aIMG_6573

    Ingredients (4 servings)

    • 1/2 kg veal liver
    • 5 garlic cloves crushed
    • 3 bay leaves
    • 1 cups semi dry white wine
    • 1 piri piri pepper or other red hot chili pepper
    • salt and pepper to taste
    • 50 g butter
    • 8 medium potatoes

    Preparation method:

    1. Slice the liver into very thin slices (about 1 cm or less).aIMG_6556
    2. Place the liver into a bowl and add the crushed garlic, piri piri pepper the bay leaves and white wine. Season it with salt and pepper to taste. Stir to mix them well.aIMG_6560
    3. Leave to marinate overnight.
    4. Melt the butter in a frying pan and add the liver slices and fry them for about a half minute on each side.aIMG_6561
    5. Remove the liver and keep warm.aIMG_6562
    6. Add the marinade juice to the pan and boil until the sauce thickens.
    7. Add the liver slices back to the pan and simmer for a minute.aIMG_6568
    8. Wash thoroughly the potatoes and cut them in half.
    9. Place the potato halves into an ovenproof dish , season them with salt and pepper and bake them for an hour.
    10. Serve the liver slices with the hot potatoes from the oven.

     

     

    [amd-zlrecipe-recipe:6]