RECIPES
Try these tantalising recipes which can be made using Newmoor veal.
Veal Sausage Hotpot
Creamy Veal Sausage Stew
Veal Escalopes with Vermouth
Minced Veal and Ham Pie
Veal with Tomatoes and Mushrooms
Osso Buco
Veal Sausage Hotpot
Ingredients
900g potatoes, peeled and sliced
500ml chicken stock
450g veal sausages, cut into large slices
225g lean bacon or cooked ham strips
Large onion, peeled and thickly sliced
2 or 3 large carrots, peeled and sliced
Salt and black pepper
2 tablespoons chopped parsley
Method
1. Brown the sausages and bacon in a frying pan for a few minutes.
2. Place half the sausages and bacon in the bottom of a large, oven proof casserole.
3. Add half the onions, potatoes, carrots, salt, pepper and parsley.
4. Add another layer of meat and vegetables, season to taste.
5. Cover with a lid and cook in a slow oven (180°C, gas mark 3) for about 2 hours.
6. Remove the lid for the last 30 minutes and dot the top layer with butter,
this allows the top layer to colour and crisp up.
7. Serve with green vegetables and bread to soak up the gravy.
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Creamy Veal Sausage Stew
Ingredients
8 medium red or white potatoes, cut into 2.5cm cubes
1 1/2 cups coarsely chopped onions
1 large green pepper, cut 2.5cm long pieces
1 large red pepper, cut 2.5cm long pieces
2 sticks celery, cut 2.5cm long slices
1 1/2 lbs veal sausage, sliced about 2.5cm thick
3 tablespoons olive oil
2 tablespoons dried leaf basil
1 teaspoon salt, or to taste
1 teaspoon pepper
2 cups cream
3 tablespoons cornstarch
3 tablespoons cold water
Method
1. Place potatoes in an oven-safe large baking pan.
2. Add onions, peppers, celery and sausage, toss gently
3. Combine oil, basil, salt and pepper.
4. Pour over the meat and vegetables, toss well.
5. Cover and bake at 350°F for 45 minutes, stir.
6. Add the heavy cream, cover and bake for about 30 minutes longer or until the potatoes are tender.
7. In a measuring cup or small bowl, combine the cornstarch and water, stir into the stew.
8. Place the stew on the stove top and bring to a boil, stirring until thickened.
Serves 8
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Veal Escalopes with Vermouth
Ingredients
4 escalopes of veal, beaten out thinly
Salt and freshly milled black pepper
15ml (1tbsp) lemon juice
2oz (50g) butter
15ml (1tbsp) olive oil
1 small bulb of fennel, finely chopped
75ml (5tbsp) dry white vermouth
150ml (1/4pt) double cream
Method
1. Season the veal and sprinkle the lemon juice over the escalopes.
2. Heat the butter in a large frying pan with the oil.
3. Add the escalopes and fry them on both sides until they are beginning to brown. Transfer to a heated serving dish and keep hot.
4. Add the fennel to the remaining fat in the pan and cook gently for 5 minutes.
5. Pour in the vermouth and bring to the boil, then lower the heat before stirring in the cream.
6. Heat through gently, taste and adjust the seasoning, then pour the fennel sauce over the escalopes and serve at once.
Serves 4
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Minced Veal and Ham Pie
Ingredients
1lb (450g) minced veal
4oz (100g) boiled ham, minced
30ml (2tbsp) chopped fresh parsley
2.5ml (1/2tsp) ground mace
1.25ml (1/4tsp) ground bay leaves
Finely grated rind of 1 lemon
2 medium onions, skinned and finely chopped
Salt and pepper
4oz (100g) lard, plus extra for greasing tin
12oz (350g) plain wholemeal flour
1 egg yolk
3 eggs, hard-boiled and shelled
10ml (2tsp) powdered aspic jelly
Method
1. Grease a 1.4 litre (2.5 pint) loaf tin and line the base with greased paper.
2. Put the first 7 ingredients in a bowl, 5ml (1tsp) salt and 1.25ml (1/4tsp) pepper. Mix well to combine.
3. Put the lard and 200ml (7fl oz) water in a saucepan and gently heat until the lard has melted. Bring to the boil, remove from the heat and tip in the flour with 2.5ml (1/2tsp) salt. Beat well to form a soft dough.
4. Beat the egg into the dough. Cover with a damp tea towel and rest in a warm place for 20 minutes, until the dough is elastic and easy to work. Do not allow the dough to cool.
5. Pat two-thirds of the pastry into the base and sides of the prepared tin, making sure it is evenly distributed. Press in half of the meat mixture and place the eggs down the centre. Fill with the remaining meat mixture.
6. Roll out the remaining pastry for the lid. Cover the pie with the pastry and seal the edges. Use the pastry trimmings to decorate the top, then make 1 large hole in the centre of the pie.
7. Bake at 180°C (350°F) mark 4 for 1 1/2 hours. If necessary, cover the pastry with foil towards the end of cooking to prevent over browning. Leave to cool for 3-4 hours.
8. Make up the aspic jelly to 300ml (1/2pt) with water. Cool for about 10 minutes.
9. Pour the liquid aspic through the hole in the top of the pie. Chill the pie for about 1 hour. Leave to stand at room temperature for about 1 hour before removing from the tin.
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Veal with Tomatoes and Mushrooms
Ingredients
1oz (25g) butter
15ml (1tbsp) olive oil
4 shallots, skinned and chopped
1 garlic clove
11/2lb (675g) stewing veal, cut into 2.5cm cubes
1oz (25g) plain flour
150ml (1/4pint) dry white wine
330ml (1/2pint) veal or chicken stock
15ml (1tbsp) chopped fresh oregano
4 tomatoes, skinned, quartered and seeded
Salt and freshly milled black pepper
6oz (175g) button mushrooms
1oz (25g) black olives
Method
1. Heat the butter and oil in a medium round cocotte.
2. Add the shallots, garlic and meat, cook these ingredients together for about 10 minutes.
3. Stir in the flour and cook for a further 2 minutes, stirring frequently.
4. Pour in the wine and stock, and bring to the boil, stirring all the time.
5. Add the oregano, tomatoes and seasoning, then cover the pan and simmer the veal gently for 11/4-11/2 hours or until it is tender.
6. Stir occasionally during cooking.
7. Stir in the mushrooms and olives, and continue cooking for a further 10-15 minutes.
8. Taste and adjust the seasoning before serving.
Serves 4
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Osso Buco
Ingredients
12 pieces veal osso buco (3kg)
35g plain flour
60ml oliver oil
40g butter
1 medium onion, chopped coarsley
2 cloves garlic, chopped finely
3 trimmed celery stalks, chopped coarsley
2 large carrots, chopped coarsley
4 medium tomatoes, chopped coarsley
2 tbsp tomato paste
250ml dry white wine
250ml beef stock
400g can crushed tomatoes
4 sprigs fresh lemon thyme
75g drained semi-dried tomatoes
60ml lemon juice
1 tbsp finely grated lemon rind
75g pitted kalamata olives
Method
1. Coat veal in flour, shake off excess. Heat oil in large deep saucepan, cook veal in batches until browned all over.
2. Melt butter in same pan, cook onion, garlic, celery and carrot, stirring until vegetables just soften. Stir in fresh tomato paste, wine, stock, undrained tomatoes and thyme. Return veal to pan and bring to boil. Reduce heat, simmer, covered for 13/4hrs. Stir in semi-dried tomatoes, simmer, uncovered for about 30 minutes or until veal is tender.
3. Remove veal from pan, cover to keep warm. Bring sauce to boil and boil uncovered for about 10 minutes or until sauce thickens slightly. Stir in juice, rind and olives and serve.
Serves 6
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