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‘veal’ Category

  1. Roasted Veal Shoulder Sauteed Raspberries and Lettuce Buds – Recipe

    September 7, 2018 by Varga László

    Ingredients (4 servings):

    • 1-1.5 kg piece of veal shoulder
    • a few tablespoons balsamic vinegar from Modena
    • 200 g raspberries
    • 1 tablespoon brown sugar
    • salt and freshly ground black pepper to taste
    • 3 lettuce buds
    • 200 g kefir


    Preparation method:

    1. Season the piece of veal shoulder with salt and pepper on both sides.
    2. Glaze the veal with balsamic vinegar and place int the oven preheated to 180C.
    3. Star roasting for 90 minutes, but every 10 minutes or so take the veal out to give it a balsamic vinegar glaze. Turn also top to bottom to give it an all-over glaze.
      Meanwhile prepare the raspberries:
    4. Add them to a smaller frying pan, add about a cup of water. Season them with the sugar and a pinch of salt and some more pinches of black pepper.
    5. Simmer the raspberries for 5-7 minutes untils soften but the berries still intact and not melted.
    6. Wash thoroughly the lettuce buds and halve them lengthwise.
    7. When the veal is done, remove it from oven and let it rest 10 minutes before slicing it.
    8. Serve a few veal slices per plate, drizzled with the raspberries and their juices, a lettuce bud halved and topped with dollops of caucasian kefir.

  2. Roasted Veal Bone Marrow – Recipe

    August 23, 2018 by Varga László

    Ingredients (3-4 servings):

    • 1 kg veal (beef) marrow bones cut crosswise
    • 2 tablespoons coarse sea salt
    • 1 tablespoon olive oil
    • freshly ground black pepper
    • some parsley leaves
    • 4 buns


    Preparation method:

    1. Smear some olive oil on the bottom of an oven proof dish.
    2. Lay the bones with marrow in this dish.
    3. Drizzle a bit of olive oil on the bones and season them with sea salt and freshly ground black pepper.
    4. Lay this dish in the oven preheated to 200 C and roast for half an hour, until the marrow starts to get bubbly.
    5. Chop roughly the parsley leaves.
    6. Halve the buns, drizzle some olive oil on their tops and roast them a few minutes in the oven.
    7. Serve the hot bone marrows straight from the oven, garnished with the chopped parsley and lots of of the crunchy seasalt, together with the roasted-toasted buns.

  3. Panfried Veal with Broccoli Puree – Recipe

    August 6, 2018 by Varga László

    Ingredients (2 servings):

    • 1 large broccoli
    • 1 large green onion
    • 400 g aged veal shoulder fillets 2 pieces
    • 1 head of garlic
    • 1 few sprigs of thyme
    • 1 dried chili pepper
    • 2-3 tablespoons rapeseed oil or other vegetable oil
    • 50 g butter
    • salt and freshly ground black pepper to taste


    Preparation method:

    1. Cut the broccoli into florets and smaller pieces and place them in a pot, add the green onion.
    2. Fill the pot with water, season with salt and cook until broccoli has soften.
    3. Meanwhile season with salt and pepper the veal pieces on their both sides.
    4. Heat the oil in a large skillet, add the veal, garlic cloves and chili pepper.
    5. Fry the veal over high heat for 2 minutes on each side.
    6. After frying their first side and turning add a knob of butter on each veal slice and allow them to melt over the meat.
    7. Set aside the veal for a few minutes to rest before slicing.
    8. When the broccoli is soft, puree it with a hand blender.
    9. Add the butter to your taste and season with salt and lots of freshly ground black pepper.
    10. Serve the sliced veal with a dollop of broccoli puree.