Tag: veal

Panfried Veal with Broccoli Puree – Recipe

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 chilli 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 softened.
  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 chilli 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.

Grilled Beef Heart with Gremolata and Grilled Asparagus – Recipe

Ingredients (4 servings):

  • 1 kg beef/veal heart
  • salt and freshly ground black pepper
  • 1 bunch of asparagus
  • 1 lime

for the gremolata:

  • 5 garlic cloves
  • 1 bunch of parsley leafs
  • 3-4 tablespoons extra olive oil
  • 1 lime
  • salt to taste

Preparation method:

  1. Cut the beef heart into steak-like strips.
  2. Place the heart strips into a bowl, squeeze over the juice of a lime and season with salt and freshly ground pepper. Stir them together and let it marinate for about an hour.
  3. Trim the lower third of the asparagus shoots.
  4. Heat up the grill to high temperature and place the asparagus on the grill. Season them with coarse salt and grille them for a few minutes until they have the grill marks, then turn them on their other sides and repeat. Work in 2-3 batches, not to overcrowd the grill.
  5. After the grilling of the asparagus is finished, place the heart strips on the grill and grill them about 3-4 minutes on each side.
    Prepare the gremolata:
  6. Chop the garlic.
  7. Chop the parsley leaves.
  8. Add together to a small bowl the chopped garlic and chopped parsley, the juice of a lime and the olive oil. Season with salt to taste and let it marinate for 10 minutes.
  9. Serve the heart strips topped with gremolata and with the grilled asparagus on the side.  

Veal Ribs with Chillies and Coconut Milk

          

Ingredients (2 servings):

  • 1 kg or so veal ribs

  • 4 different chili peppers

  • 1 tin coconut milk (400 ml)
  • 1 head of garlic

  • salt to taste

Preparation method:

  1. Wash the ribs and trim them of their fattier parts.
  2. Chop the garlic.

  3. Slice the chillies.

  4. In a bowl mix together the garlic, chillies, coconut milk and salt, we’ll use this mixture as a basting liquid.

  5. Place the veal ribs in an ovenproof dish.

  6. Roast the ribs in about 1 & 1/2 hours.
  7. Baste the ribs from time to time, every 10-15 minutes with the coconut-chilli sauce.

  8. Serve with extra coconut baste around the ribs.