Archive for the ‘Veal’ Category

I made this the other night and it was excellent. A true dinner party meal without the fuss and no one would be none the wiser as it tastes wonderful. You can prepare the pork rolls earlier so you can just put it all in a pan and leave it to cook so you do not miss out on socialising with guests. If you would like to see more photos of this or read more reviews please click here. This can also be made with veal or turkey escalopes but the sauce remains the same.

If you have been keeping up with the progress of my beautiful handcrafted camphor laurel chopping, cheese boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.


8 Pork escalopes or thin pork steaks
Salt and pepper
400g Good quality pork sausage
1/2 Onion, peeled and very finely diced
1 Teaspoon fresh mixed herbs or 1/4 teaspoon dried herbs
1 Teaspoon olive oil
4 Shallots, peeled and finely diced
2 Tablespoons plain flour
2 Tablespoons sun-dried tomato paste
750ml Medium sweet white wine
500g Fresh mushrooms, cleaned and thinly sliced
1 Teaspoon dried orange peel or grated fresh orange zest

Bouquet Garni

Bay leaf
Sage leaf
Kitchen string


1. Flatten the pork escalopes or pork steaks with the flat of a large knife. Salt and pepper generously.

2. Mix the finely diced onion with the sausage meat and add the herbs – mixing well with your hands. Season with black pepper.

3. Place a spoonful of the seasoned sausage meat on each pork escalope one-third of the way down the scallop. Roll the escalope around the sausage meat, tucking the meat around the stuffing until well rolled. Taking about two feet of string, place the bundle in the middle of the string, and tie; turn one-quarter turn and tie again; turn again and tie again. When you have a neatly tied packet of pork and stuffing, clip off any excess string and proceed to tie up the rest of the pork escalopes.

4. Place pork parcels in a single layer in a hot, deep sauté pan with olive oil. Brown on all sides and remove from the pan.

5. Sauté the chopped shallots in the oil left in the pan. Stir until they start to colour, then add the flour and the tomato paste. Continue to cook and stir until the mixture starts to colour then add nearly the whole bottle of wine, reserving a glass for yourself if you wish!

6. Place the pork paupiettes back in the pan with the bouquet garni and the sauce, cover, and simmer slowly for forty-five to sixty minutes.

7. Add the sliced mushrooms and orange zest to the sauce and cook uncovered for another fifteen minutes.

To freeze: Place them in a plastic container with greaseproof paper in between them, or in a ziplock bag. Freeze for up to 3 months.

Serve 2 paupiettes per person,I served mine with potato dauphinoise or you could serve with seasonal vegetables or rice or pasta.

All photos taken by me unless otherwise stated.

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I found this on Zaar on one of my regular chefs posts and I enjoy making a lot of her recipes so wanted to try this one. It was a throw together meal for her so her suggestion was to play around with spices ect.. which I did. I did not adjust too much as the beauty of this dish is its simplicity with also being a wonderfully flavoured dish. I felt you had to add the capers to make this a traditional Veal piccata (Lemon Veal) This is an Italian dish which I have eaten several times in restaurants, I just never made at home and I have to say at home is best because you can adjust flavours to suit your taste. I have listed the things I added in the ingrediants below but if you want to read more reviews of this and see the original recipe please click here.

If you have been keeping up with the progress of my beautiful handcrafted, Eco friendly camphor laurel chopping, cheese boards, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.


2 tablespoons olive oil
2 tablespoons butter
8 veal scallopini (mine were small so I made more so don’t be fooled by the photo)
flour, mixed with salt & pepper (I added about 1/2 teaspoon cayenne pepper)
1 cup chicken broth (I didn’t have this so I used 1 cup water with about 2 teaspoons chicken stock granules.)
1 lemon, juiced
4 Tablespoons dry white wine
1 Tablespoon chopped capers
2 tablespoons butter
1 lemon, sliced for garnish
fresh parsley (to garnish)


1. Mix flour with salt and pepper to taste and cayenne.

2. Dredge veal in flour.

3. In a large skillet heat oil and butter, add scallops to skillet, in batches, cook 2 mins, flip and cook 2 minutes more.

4. Remove to ovenproof plate and place in preheated oven to keep warm.

5. Meanwhile add water, wine and stock to pan, reduce approx half.

6. Squeeze the juice of 1 lemon into broth, reduce until thickened slightly, about 5 Min’s add butter a bit at a time and whisk into sauce to thicken, add chopped capers.

To Serve: I served mine over fresh vegetables cooked in butter and garlic, topped with veal scallops, drizzled with sauce around dish and a little over the top. I served the rest of the sauce in jug on the table.

All photos taken by me unless otherwise stated.

Serves 4

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This is a wonderful easy recipe to make it tastes wonderful and we really enjoyed it. I had to make several changes from the original recipe listed as I could not get certain ingredients listed, so I adapted for what would be similar, so the end result would turn out how it was meant to. I made this for part of the recipe swap I am in If you want to view the original recipe please click here. I was the first person to review this one so there are no more pictures or reviews. I have listed the changes I made below.

If you have been keeping up with the progress of my beautiful handcrafted camphor laurel chopping, cheese boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.


3 slices bacon, streaky bacon, chopped finely
1 Small onion, chopped finely
8 Small veal medallions, pounded
Seasoned flour, for dusting
1 Tablespoons oil
1 Can apricots, in natural juice
1 Tablespoon apricot jam
1 Packet onion sauce mix
2 Teaspoons Worcestershire sauce
120g Mushrooms, sliced
1 tablespoon butter
1 Sachet wild rice, for 2 people
2 Tablespoons chopped fresh chives
2 Teaspoons vegetable stock granuels


1. Preheat oven to 180°C.

2. Saute bacon and onion in a pan until onion is tender.

3. Spoon a little onto each piece of veal. Roll up and secure with a toothpick.

4. Dust in flour, shaking off excess. Brown all over in hot oil. Transfer to an ovenproof dish.

5 Blend apricots until smooth, add jam combine well, add soup mix and sauce and pour over rolls.

6 Bake, uncovered for 20-30 Min’s or until cooked. Add a little water if the sauce gets to thick.

7. Add some water to a pan enough to cover rice sachet, add vegetable stock, bring to the boil, add rice sachet and cook until tender. Remove sachet drain, cut open pour rice into a bowl.

8. Saute mushrooms in butter until tender, add to rice along with chopped chives.

To serve: Place rice on plates, top with veal rolls and pour sauce over.

All photos taken by me unless otherwise stated.

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If you like veal, mushrooms and goats cheese, you will love this recipe all the flavours that come through are wonderful and the goats cheese on top really finishes this off in my opinion. It was sort of an experiment the other night and I think it turned out gorgeous. I served mine with celeriac mash and spinach with bacon, onion and red pepper, so just serve with your favourite side.

If you have been keeping up with the progress of my beautiful handcrafted camphor laurel chopping, cheese boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.


8 Small veal scallops (about 400g)
6 Large flat brown mushrooms
150g Goats cheese, sliced into 6 slices
2 Tablespoons olive oil
2 Tablespoons balsamic vinegar
1 Tablespoon fresh rosemary leaves, chopped finely
2 Cloves garlic, crushed
4 Teaspoons Balsamic vinegar, Extra
1/2 Teaspoon beef stock granules
3 Teaspoons sugar


1. Combine oil, 2 tablespoons vinegar, rosemary, garlic and veal in a bowl, mix well, stand 15 minutes.

2. Remove stems from mushrooms and cook in a little butter until tender, set to one side.

3. Cook veal in a pan or under the grill, brushing occasionally with vinegar mixture, until cooked as desired. I leave them a little under cooked as they are going under the grill to melt cheese at the end, this prevents overcooking. Remove veal to an oven proof dish

4. In a small saucepan add any left over marinade and juices from the pan, add the extra vinegar, beef stock and sugar, stir over heat until sugar dissolves, leave on low heat to keep warm.

5. Place mushrooms on top of veal and place a slice of cheese in each mushroom, place under the grill for a couple of minutes to melt cheese.

To Serve: Serve atop your favourite mash and drizzle sauce over.

All photos taken by me unless otherwise stated.

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I am in yet another recipe swap so expect to see a few more zaar members recipes posted again this month. I really have a lot of fun in these and it also gives me a chance to get some of my recipes reviewed. I made this the other night and it was a great meatball sauce, you can either buy store bought meatballs, make your own recipe or I have listed a recipe below for meatballs. I you would like to read more reviews or see more photos of this recipe please click here.

If you have been keeping up with the progress of my beautiful handcrafted camphor laurel chopping, cheese boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.


2 Tablespoons Worcestershire sauce
2 Tablespoons white vinegar
1 Cup ketchup
1/2 Teaspoon onion salt
1/4 Teaspoon garlic powder
1 Tablespoon white sugar


1. In a medium sauce pan mix ingredients and simmer til blended, add your prepared meatballs and simmer about fifteen minutes.

Looks exceptionally appetizing served on a white platter with a tooth pick set in each meatball.

Meatball Recipe

I have many different meatball recipes but this was a suggested one to go with this sauce, it is again by a zaar member. They were really good and were even good without a sauce, I also think they would go really well with a sweet chili dipping sauce. For more reviews and Photos click here.


1 1/2lbs Ground veal or ground beef or ground pork (or combination)
1 Cup seasoned bread crumbs (I used panko flakes)
1/2 Cup chili sauce
1 Egg
1/4 Cup minced onion
2 Tablespoons chopped parsley
1 1/2 Teaspoons salt
1/2 Teaspoon Tabasco sauce
1/2 Teaspoon crushed garlic
3 Tablespoons butter or margarine


1. Saute onion until clear in appearance. (I didn’t bother with this step onion will cook with meatballs.)

2. In a large bowl combine ground meat, bread crumbs, chili sauce, egg, onion, parsley, salt, Tabasco and garlic.

3. Shape meat into balls one inch in diameter.

4. Pan fry a few meat balls at a time in butter. (I did this to brown and then finished the cooking off in the oven.)

Serve with food picks.

All Photos taken by me unless otherwise stated.

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My veal scallops were huge, in fact I have never bought scallops of veal this big before, I made one per person. I have made this before with small veal scallops and I made three per person, I used about 1-2 teaspoons of stuffing for each slice and made them as little bundles, so either way will work fine. You will see from the photograph just how large it was I was able to cut each veal scallop into four pieces. Maybe where you are in the world this will not seem strange to you, this may be standard size, but where I am I usually get small scallops of veal, not that I am complaining it was delicious and took me half the time because I wasn’t rolling up 12 little rolls, just 4 huge ones.


4 Large veal scallops or 12 small, which is how I usually make it (3 per person.)

Olive oil
2 Shallots, finely chopped
3 Cloves garlic, crushed
30-40g Butter
250g Mushrooms, 1 Cup finely chopped mushrooms for the stuffing (Save the remaining mushrooms for the sauce.)
2 Teaspoons rosemary, finely chopped
1 Tablespoon thyme leaves
4 Sage leaves, finely chopped
3 Bacon rashers, chopped
1/2 Cup herbed stuffing mix (I use paxo sage and onion.)
100ml Hot water
knob of butter (extra)
1/2 Teaspoon vegetable stock
130g Veal mince
1 Large egg, lightly beaten
2-3 Tablespoons Parmesan cheese
8-16 Slices prosciutto (8 if slices are thick, 2 per scallop, 16 if thin, 4 per scallop. If using small veal scallops I do 3 scallop rolls per person so 12 slices prosciutto 1 per roll.)


10-12 mushrooms, sliced thinly (the remainder of mushrooms from the 250g.)
1-2 Tablespoons olive oil
1/2 Cup dry white wine
1/2 Cup water
1 Teaspoon chicken stock granules
50ml Thick double cream
50ml Light cream
Pepper to taste
3 Tablespoons chicken instant gravy granules (I use bisto brand.)

Carrot Rosti

1/2 Cup sour cream (light is fine)
1 1/2 Teaspoons cumin
1 Tablespoon dill, finely chopped
5 Medium carrot, coarsely grated (about 600g in weight)
2 Eggs, lightly beaten (you may only need 1, mine were of a small weight.)
1 Egg white, lightly beaten
1/3 Cup plain flour, 50g


1. Add a little olive oil to a pan, add shallots and garlic, cook until onion softens. Add butter and melt, add mushrooms, cook and stir until liquid has evaporated.

2. Meanwhile in a small pan cook chopped bacon, until browned.

3. Add herbs and bacon to mushroom mix and stir to combine, remove from heat.

4. Boil some water, add a knob of butter and veg stock to a measuring jug, pour 100ml of hot water into jug, stir until butter has melted and stock has dissolved. Add this liquid to the stuffing, mix to combine, finally add this to the mushroom mix.

5. Add the veal mince to the pan and stir to combine, add the egg and Parmesan cheese, again stir to combine.

6. Season veal scallops with salt and pepper, spread stuffing over veal, leaving just a small border around the edge. Roll scallop up and wrap prosciutto slices around the veal to secure. If you have any stuffing left over I just cook that separate.

7. Heat a small amount of oil in a pan add rolls to brown both sides. Transfer to a lightly oiled ovenproof dish, drizzle a little oil over veal rolls and bake at 180ºC for 30-40Min’s or until done. Check regularly towards the end of cooking as you do not want to over cook and toughen it up.


1. While pork is cooking make the sauce, add the oil to a pan along with the sliced mushrooms. Cook until mushrooms are browned and soft, add wine and water, simmer a few minutes to reduce slightly.

2. Add chicken stock and stir to dissolve, add thick double cream first and stir until it well combined, add light cream, season with pepper, finally add gravy granules and stir to thicken, serve over veal.

Carrot Rosti

1. Combine sour cream, cumin and dill in a small bowl, refrigerate until needed.

2. Combine carrot, egg, egg white and flour in a large bowl, Cook serving spoon size rosti’s in an oiled pan until browned on both sides and cooked through. Drain on absorbent paper.

Note:I say serving spoon size as you want it bigger than a tablespoon, they should be large in diameter but quite flat, you will get the idea from the picture.

3. Serve with sour cream mixture.

To Serve: Either arrange little rolls on a plate and pour sauce over or slice into thin slices if you have used larger scallops like me and again pour sauce over. Place some salad greens on plate top with carrot rosti’s and dollop with sour cream mix.

All photo’s taken by me unless otherwise stated.

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I made a whole dish the other night by two zaar members. I did not make the veal exactly as stated, as the recipe did call for veal and pork and for it to be cut into strips. I live in Switzerland and I have seen a dish like this, it is usually served over rosti, which is great. I had some veal scalappine slices of meat to use and since I knew the sauce would work with them I made this as a sauce to top meat. It was really delicious and myself and my husband thoroughly enjoyed it, I served it with another members recipe of smashed potatoes which were awesome. I will list the links to view these recipes or to see more reviews or photo’s, under each persons recipe.


1/2 lb Veal, cut into strips (I had thin veal steaks which I used.)
1/2 lb pork, cut into strips (I did not use pork.)
3 Cups sliced mushrooms
3 Tablespoons oil
Salt and pepper
2 Tablespoons butter
2 Tablespoons chopped shallots
1/2 Cup white wine
1/2 Cup chicken broth
1 Tablespoon chives
1 Tablespoon parsley
1 Tablespoon tarragon
2 Cups sour cream


1. saute veal and pork in oil, set aside.

2. saute mushrooms, until brown, add to veal.

3. heat butter in skillet, add shallots.

4. add wine, reduce to almost gone, add chicken broth and meat drippings.

5. cook down by 1/3, add spices and sour cream.

6. add meat and mushrooms back to pan to heat through.

7. serve with noodles.

I served mine with smashed potato recipe listed below it was delicious.

To link to this recipe click here.

Smashed Potatoes


16 Small potatoes, washed
1 Tablespoon olive oil, more if desired
1 Tablespoon caraway seeds or cumin or fennel seeds (example)
1 Tablespoon thyme or rosemary, chopped (example)
Salt and pepper, to taste


1. Preheat oven to 250°C.

2. Don’t peel the potatoes but bring them to the boil in a pot of salted water.

3. Boil until tender.

4. Drain and transfer to a lightly greased baking tray.

5. Use a potato masher to squash each potato flat, until it is twice its original diameter.

6. Brush the tops of the potatoes with oil and scatter with your choice of seeds and fresh herbs, salt and pepper.

7. Bake the potatoes for 20-25 minutes until crisp and golden.

These were great to read more reviews click here.

To serve: Place steak on plate top with sauce and serve potatoes on the side.


All photo’s taken by me unless otherwise stated.

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