Tag: lettuce

Roasted Veal Shoulder Sauteed Raspberries and Lettuce Buds – Recipe

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 until softened 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.

Mexican Tacos Recipe

Ingredients (2-4 servings):

For pico de gallo (salsa mexicana, salsa fresca)

  • 3-4  medium tomatoes
  • 1 medium onion
  • 1 green chili pepper (preferably the hotter kind like jalapeno)
  • 1 bunch of cilantro leaves (since I didn’t have them I replaced them with parsley)
  • about half of a lime’s juice

  The rest of the fillings:

  • a few roast leftover slices
  • 200 g surimi sticks
  • a green pepper
  • a small chilli pepper
  • 2-3 garlic cloves
  • 150 g sour cream
  • 150 g Mexican tomato salsa sauce
  • a few teaspoons of  sweet and hot paprika according to your tastes
  • a medium lettuce
  • a few slices of Mexican cheese (Mexican cheddar, etc) – optional

Preparation method:

   Pico de gallo:

  1. Chop coarsely the cilantro or parsley leaves. Slice thinly the chilli pepper.
  2. Dice into smaller cubes the tomatoes and onion.
  3. Mix the salsa ingredients, season with lime juice, salt and pepper to taste.

 The rest of the fillings:

  1. Slice into shreds the remaining roast leftovers,  I had some of the previous Sauerbraten veal roast.
  2. Fry slightly with a bit of olive oil the roast shreds, the green pepper slices, chopped garlic and some chilli pepper.
  3. Slice the surimi sticks into 1 cm pieces, then fry them slightly with a drip of olive oil.
  4. In a small bowl mix together the sour cream with some paprika, mix sweet and hot according to your taste ;).
  5. Heat a tablespoon of oil in the frying pan and fry 1-2 minute on only one side each tortilla.
  6. Lay on the still hot tortilla shreds of lettuce leaves.
  7. Then lay either some roast shreds either surimi slices. You can use other fish or seafood, but this is what I had at hand.
  8. Lay some tomato/salsa sauce, sour cream-paprika mix, fried peppers, fried garlic, fried garlic, cheese and plentiful of pico de gallo.
  9. Fold them carefully into halve. Serve on each large plate one roast – one surimi taco leaning on each other.

Chicken Citrus Salad Recipe

Ingredients (4 servings):

  •  juice from one orange
  •  juice from half of a lemon
  •  juice from one lime
  •  a large onion, minced
  • 2 cloves garlic, minced
  • chilli sauce /chilli powder ( to your taste)
  • 1 teaspoon cumin
  • 1/4 teaspoon salt
  • optional – 1 teaspoon white sugar
  • 500 g boneless chicken breast, skinless
  • Romaine lettuce
  • 2 oranges – peeled, diced
  • 1/4 celery root, sliced julienne
  • 2 green onions, minced

Instructions:

1. In a bowl, mix together the orange, lemon and lime juices, onion, garlic, sauce /chilli powder, cumin, salt and sugar.
2. Pour half of this mixture into a large plastic resealable bag /box.
3. Cut chicken into slices of 1-centimetre thickness and add it into the citrus mixture. Leave it in the fridge to marinate for at least 2 hours.
4. Put the remaining sauce into a blender (optional) and place it in the refrigerator.
5. Heat a non-stick pan and fry the chicken. When almost done, add the marinade to the pan and simmer for a few minutes.
6. Remove the chicken and cut into thin strips.
7. Cut the salad, green onion, celery and oranges and mixed in a large bowl.
8. Mix the salad with the remaining sauce, and add the chicken slices on top.