FROM THE LAND THE FROM DELICIOUS RECIPES RECIPES VEAL DELICIOUS

¨ ¨

For The egion blessed with an Love¨

Generations of dedicated Aussie farmers have been producing Richmond Valley Veal for nearly a hundred years.

Our pristine environment is blessed with an abundance of clean, fertile farmland, providing the natural resources for raising the healthiest, happiest and highest quality veal in the world.

Thank you for supporting the Richmond Valley Veal farmers.

Nutritious & Delicious¨

Light, tender and quick and easy to cook, veal is a perfect meal option for the entire family.

Veal is a light and tender alternative to beef. It’s also a good source of iron, protein, zinc, B12 and other essential nutrients.

Grab your Richmond Valley Veal at Coles today and get started created these wonderful meals for your family.

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Wiener with Classic Potato Salad 7

Veal Fajitas with Crushed Avocado 9

Grilled Veal Fillets with Green Goddess Sauce & Onion Rings 11

Crumbed Veal Scallopine with Caponata 13

Fragrant Soba Noodle Soup with Veal Dumplings 15

Veal Fillet with Tonnato Sauce 17

Veal Saltimbocca with Proscuitto & Marsala Sauce 19

Glazed Veal Meatloaf with Sage & Pancetta 21

Set aside. Set

slices. veal remaining with Repeat

shaking off excess between layers. layers. between excess off shaking

then egg, then breadcrumbs to coat, coat, to breadcrumbs then egg, then

one piece of veal at a time, dip in flour, flour, in dip time, a at veal of piece one

separate shallow bowls. Working with with Working bowls. shallow separate

Place flour, eggs and breadcrumbs in in breadcrumbs and eggs flour, Place

WIENER SCHNITZEL WIENER

½ bunch dill, leaves picked leaves dill, bunch ½

season with black pepper and serve. and pepper black with season

2 golden shallots, thinly sliced thinly shallots, golden 2

with eggs torn in half, scatter with dill, dill, with scatter half, in torn eggs with

100g cornichon, thinly sliced thinly cornichon, 100g

wedges.

coat well, then transfer to a platter, top top platter, a to transfer then well, coat

70g baby capers baby 70g

Serve immediately with lemon lemon with immediately Serve

taste. Add potato and gently mix to to mix gently and potato Add taste.

1 tbsp white wine vinegar wine white tbsp 1

schnitzel. schnitzel. to season and bowl a in ingredients

1 tsp Dijon mustard Dijon tsp 1

then repeat with remaining butter and and butter remaining with repeat then remaining Combine aside. set and

200g mayonnaise 200g

Wipe pan clean with absorbent paper, paper, absorbent with clean pan Wipe Peel cooking. stop to water iced to

250g crème fraîche crème 250g

Transfer to a plate and keep warm. warm. keep and plate a to Transfer transfer and drain then minutes, 8 for

6 eggs, at room temperature room at eggs, 6

and cooked through (3-5 minutes). minutes). (3-5 through cooked and cook and water boiling of saucepan

6 large Dutch cream potatoes, cut into 5cm cubes 5cm into cut potatoes, cream Dutch large 6

cook, turning once, until golden golden until once, turning cook, a in eggs Place dry. to aside set and

POTATO SALAD POTATO

foaming add half the schnitzel and and schnitzel the half add foaming drain then minutes), (10-15 tender until

Lemon wedges, to serve to wedges, Lemon high heat, add half the butter, when when butter, the half add heat, high water salted boiling in potatoes Cook

60g butter, coarsely chopped coarsely butter, 60g POTATO SALAD POTATO Heat a large frying pan over medium- over pan frying large a Heat

200g fresh fine breadcrumbs fine fresh 200g

2 eggs, lightly beaten lightly eggs, 2

75g plain flour plain 75g

2 x 400g packs Richmond Valley Veal Sizzle Sizzle Veal Valley Richmond packs 400g x 2

INGREDIENTS PREP TIME 10 | COOK TIME 25 | SERVES 4 SERVES | 25 TIME COOK | 10 TIME PREP

¨ 8

10 Veal Fajitas with Crushed Avocado ¨

PREP TIME 15 | COOK TIME 20 | SERVES 4

INGREDIENTS MARINADE 500g Richmond Valley Veal Stirfry Whisk all ingredients together to 1 tbsp olive oil combine. Pour half of the marinade 3 capsicums (one red, yellow and green) into a shallow dish, add the veal and deseeded & sliced refrigerate for 2 hours or overnight. 1 red onion, sliced Remove from the refrigerator 30 minutes 8 flour tortillas prior to cooking. Refrigerate the reserved Lettuce leaves untouched marinade to use later. Extra coriander leaves to garnish CRUSHED AVOCADO Sour cream Combine lime juice, onion and garlic MARINADE in a bowl, season to taste and stand 2 tbsp olive oil to soften (1-2 minutes). Coarsely crush 1/3 cup lime juice avocados with a fork and add to onion 2 tbsp fresh coriander, chopped mixture with chilli and olive oil. Seasn 2 cloves garlic, crushed and stir to combine. 1 tsp brown sugar FAJITA ¾ tsp red chilli flakes Heat half the oil in a pan over medium- ½ tsp ground cumin high heat. Add the veal and cook 1 tsp salt until desired doneness. Remove from the pan and rest for 5 minutes. Add CRUSHED AVOCADO remaining olive oil to the pan over. 2 limes, juiced Add the capsicums and onions and ¼ Spanish onion, diced fry. Add half of the reserved marinade, 1 garlic clove, crushed and season and continue cooking until 2 avocados, coarsely chopped done. Assemble the veal in warmed ½ long red chilli, thinly sliced tortillas with extra coriander leaves, sour 1 tbsp olive oil cream and avocado. Drizzle with the Salt & pepper remaining untouched marinade. 12 Grilled Veal Fillets with

Green Goddess Sauce PREP TIME 20 | COOK TIME 10 | SERVES 4 INGREDIENTS GREEN GODDESS BEARNAISE ¨ 2 packs Richmond Valley Veal Scotch Fillet Using a stick blender and blender cup, & Onion Rings 2 handfuls rocket place the herbs in the blender cup. Blitz with 100ml oil. Carefully crack the egg GREEN GODDESS BEARNAISE and place it in the base of the blender 1 bunch parsley leaves cup, taking care not to break the yolk. ½ bunch chives Pour over the remaining 250ml grape 1 bunch tarragon seed oil, add the vinegar, mustard 1 whole egg and a good pinch of salt. Place the 350 ml grapeseed oil stick blender in the blending cup and 2 tbsp white wine vinegar carefully position the head of the stick 1 tbsp Dijon mustard blender so it covers and encloses the Sea salt egg yolk. Blitz then taste and season Lemon juice, to taste with a little more salt and a squeeze CRISPY ONIONS of fresh lemon.

2 large onions, peeled, finely sliced & rings CRISPY ONIONS separated Mix the flour, paprika, salt and pepper 1 cup milk in a bowl. 1 cup flour Heat the canola oil in a heavy pan. 1 tsp paprika Dredge the onion rings in the seasoned 1 tsp salt flour, shaking off the excess, and fry 1 tsp black pepper until golden brown. Drain on paper 1 cup canola oil towels. Keep warm until the rest of the onions are done.

TIP: Do small batches at a time so the rings don’t stick together, and don’t dredge the rings until they’re ready to go into the oil or they’ll give off too much moisture. VEAL Season veal and grill 2-3 minutes each side. Allow to rest before serving with sauce, rocket and onion rings.

hot with caponata and lemon wedges. lemon and caponata with hot

scalloppine. Season to taste and serve serve and taste to Season scalloppine.

repeat with remaining, oil, butter and and butter oil, remaining, with repeat

(4-5 minutes). Wipe out pan and and pan out Wipe minutes). (4-5

once, until golden and cooked through through cooked and golden until once,

of the scalloppine and cook, turning turning cook, and scalloppine the of

medium-high heat. Add a quarter quarter a Add heat. medium-high

Sea salt Sea of the butter in a large frying pan over over pan frying large a in butter the of

30g caster sugar caster 30g Heat a quarter of the oil and a quarter quarter a and oil the of quarter a Heat

40ml sherry vinegar sherry 40ml TO SERVE TO

10g dried currants dried 10g

vinegar, sugar and salt. and sugar vinegar,

20g toasted pine nuts pine toasted 20g

currants and season with the sherry sherry the with season and currants

½ bunch parsley bunch ½

Add the toasted pine nuts and dried dried and nuts pine toasted the Add

1 clove garlic, finely diced finely garlic, clove 1

the pan and bring back to the heat. heat. the to back bring and pan the

½ red onion, diced onion, red ½

Return the rest of the vegetables to to vegetables the of rest the Return

1 small to medium eggplant, diced eggplant, medium to small 1

amount of olive oil over medium heat. heat. medium over oil olive of amount

1 medium zucchini, diced zucchini, medium 1

Sweat the onion and garlic in a small small a in garlic and onion the Sweat

1 yellow capsicum, seeds removed & diced & removed seeds capsicum, yellow 1

colour and texture. Drain in a colander. colander. a in Drain texture. and colour

1 red capsicum, seeds removed & diced & removed seeds capsicum, red 1

zucchini in batches, before they lose lose they before batches, in zucchini

150ml olive oil olive 150ml

fry the capsicum, eggplant and and eggplant capsicum, the fry

CAPONATA

over a high heat and quickly shallow shallow quickly and heat high a over

Heat most of the olive oil in a fry pan pan fry a in oil olive the of most Heat Lemon wedges Lemon

CAPONATA 120g butter, coarsely chopped coarsely butter, 120g

120ml olive oil olive 120ml

required.

250g fine fresh breadcrumbs breadcrumbs fresh fine 250g

baking paper and refrigerate until until refrigerate and paper baking

Seasoned plain flour plain Seasoned

between. Place on trays lined with with lined trays on Place between.

3 eggs, lightly beaten lightly eggs, 3

breadcrumbs, shaking off excess in in excess off shaking breadcrumbs,

200ml milk 200ml

seasoned flour, then egg mixture, then then mixture, egg then flour, seasoned

bowl. Dip each veal sizzle steak in in steak sizzle veal each Dip bowl. Steak Sizzle Veal

Whisk milk and eggs in a large large a in eggs and milk Whisk Valley Richmond packets 400g x 2

SCALLOPINE INGREDIENTS

PREP TIME 30 | COOK TIME 20 | SERVES 4 SERVES | 20 TIME COOK | 30 TIME PREP

Crumbed Veal Scallopine with Caponata with Scallopine Veal ¨Crumbed 14

sprinkling of sesame seeds. sesame of sprinkling

generous squeeze of lemon juice and and juice lemon of squeeze generous

Serve soup in large bowls with a a with bowls large in soup Serve

for 1 minute. 1 for

Lemon wedges, to serve to wedges, Lemon

Add the sugar snap/snow peas, cook cook peas, snap/snow sugar the Add

Toasted sesame seeds, to serve to seeds, sesame Toasted

soba noodles and cook for 3 minutes. minutes. 3 for cook and noodles soba

trimmed & halved & trimmed

and simmer gently for 5 minutes. Add Add minutes. 5 for gently simmer and

200g sugar snap peas or snow peas, peas, snow or peas snap sugar 200g

discard sieved contents. Reduce heat heat Reduce contents. sieved discard

1 packet (270g) soba noodles soba (270g) packet 1

Over a sieve, add stock to the pot and and pot the to stock add sieve, a Over

2 tbsp vegetable oil vegetable tbsp 2

Add meatballs and brown on all sides. sides. all on brown and meatballs Add

2 tbsp fish sauce fish tbsp 2

Heat oil in a large pot over high heat. heat. high over pot large a in oil Heat

¾ cup fresh breadcrumbs fresh cup ¾

meatballs. meatballs.

3 cloves garlic, peeled garlic, cloves 3

heaped-tablespoons of mixture into into mixture of heaped-tablespoons

5cm piece ginger, peeled ginger, piece 5cm

together (don’t over mix). Form Form mix). over (don’t together

chopped, green parts sliced and set aside set and sliced parts green chopped,

veal mince. Pulse until mixture comes comes mixture until Pulse mince. veal

4 spring onions, white parts roughly roughly parts white onions, spring 4

Add breadcrumbs, fish sauce and and sauce fish breadcrumbs, Add

5cm ginger, sliced ginger, 5cm

and garlic. Pulse until finely chopped. chopped. finely until Pulse garlic. and

back of knife* of back

parts of the spring onions, extra ginger, ginger, extra onions, spring the of parts

with bruised lemongrass, of stalk 1

In a food processor, combine the white white the combine processor, food a In

1 tbsp sugar tbsp 1

on medium heat and simmer. and heat medium on 2 tbsp soy sauce soy tbsp 2

Place ginger. sliced and lemongrass 1 L water L 1

the stock, water, soy sauce, sugar, sugar, sauce, soy water, stock, the 1 L beef stock beef L 1

In a medium saucepan, combine combine saucepan, medium a In 500g Richmond Valley Veal Mince Veal Valley Richmond 500g

METHOD INGREDIENTS

PREP TIME 20 | COOK TIME 20 | SERVES 4 SERVES | 20 TIME COOK | 20 TIME PREP

Soup with Veal Dumplingsꩀ Veal with ¨Soup

Noodle Soba Fragrant 16

Serve immediately. Serve

scatter over with extra capers if desired. desired. if capers extra with over scatter

virgin olive oil and balsamic vinegar, and and vinegar, balsamic and oil olive virgin

Lightly dress the watercress with the extra- the with watercress the dress Lightly

sprinkle with sea salt and black pepper. pepper. black and salt sea with sprinkle

¨ then oil, olive little a over Drizzle slices.

on a serving platter, then top with the veal veal the with top then platter, serving a on

Put a generous amount of the tuna mayo mayo tuna the of amount generous a Put

required. required.

amount of warm water. Taste and season if if season and Taste water. warm of amount

mayonnaise. If it’s too thick, mix in a small small a in mix thick, too it’s If mayonnaise.

the oil into the tuna mix until it forms a thick thick a forms it until mix tuna the into oil the

speed, then blend until smooth. Slowly pour pour Slowly smooth. until blend then speed,

200ml extra-virgin olive oil olive extra-virgin 200ml

pers and tuna in a food processor on a low low a on processor food a in tuna and pers

200g tinned tuna in olive oil, drained oil, olive in tuna tinned 200g

- ca anchovies, vinegar, yolks, egg the Put

1 tbsp capers tbsp 1

SAUCE TONNATO

15g anchovy fillets anchovy 15g

knife and cut the meat across the grain. the across meat the cut and knife

2 tsp white wine vinegar wine white tsp 2

into 0.5cm thick slices. Use a very sharp sharp very a Use slices. thick 0.5cm into

2 medium free-range egg yolks egg free-range medium 2

for 2 hours. Remove the cling film and cut cut and film cling the Remove hours. 2 for

TONNATO SAUCE TONNATO

cling film and twist the edges to seal. Chill Chill seal. to edges the twist and film cling

½ tsp balsamic vinegar to serve to vinegar balsamic tsp ½ rest. When cooled, roll the veal tightly in in tightly veal the roll cooled, When rest.

1 tsp extra-virgin olive oil olive extra-virgin tsp 1 well. Cook in the oven for 10 minutes, then then minutes, 10 for oven the in Cook well.

50g watercress or rocket or watercress 50g side). Remove to a baking tray and season season and tray baking a to Remove side).

Sea salt flakes salt Sea brown all over (about 2 minutes on each each on minutes 2 (about over all brown

Olive oil for frying and drizzling and frying for oil Olive in a large frying pan, then add the veal and and veal the add then pan, frying large a in

2 packs Richmond Valley Veal Eye Fillets Eye Veal Valley Richmond packs 2 Heat the oven to 200°C. Heat a little olive oil oil olive little a Heat 200°C. to oven the Heat

INGREDIENTS METHOD

PREP TIME 10 | COOK TIME 15 | SERVES 4 SERVES | 15 TIME COOK | 10 TIME PREP

Veal Fillet with Tonnato Sauce Tonnato with Fillet ¨Veal 18

crusty bread. crusty

lemon wedges, a green salad and and salad green a wedges, lemon

in the pan to heat through. Serve with with Serve through. heat to pan the in

Crusty bread Crusty lemon juice to taste. Put the veal back back veal the Put taste. to juice lemon Proscuitto & Marsala Sauce Marsala & Proscuitto

Green salad Green any tasty bits off the bottom. Add the the Add bottom. the off bits tasty any

and sizzle to make a sauce, scraping scraping sauce, a make to sizzle and ¨

or crusty bread, to serve (optional) serve to bread, crusty or

the pan. Add the marsala to the pan pan the to marsala the Add pan. the Veal Scallopine with with Scallopine Veal

potatoes fried salad, green prosciutto is crisp, then remove from from remove then crisp, is prosciutto

½ lemon ½ for 4-5 mins on each side until the the until side each on mins 4-5 for

200ml marsala wine marsala 200ml frying pan until foaming. Fry the veal veal the Fry foaming. until pan frying

small knobs of butter of knobs small Heat the oil and the butter in a large large a in butter the and oil the Heat

splash olive oil olive splash

flour.

50g plain flour, seasoned flour, plain 50g

hand. Dust lightly with the seasoned seasoned the with lightly Dust hand.

8 slices prosciutto slices 8

leaf on top and flatten out with your your with out flatten and top on leaf

8 sage leaves leaves sage 8

prosciutto, then press another sage sage another press then prosciutto,

Veal Sizzle Steak Sizzle Veal sage leaf on each one, wrap with the the with wrap one, each on leaf sage

Valley Richmond pack 200g x 1 Cut each Sizzle Steak in half. Place a a Place half. in Steak Sizzle each Cut

INGREDIENTS METHOD

PREP TIME 10 | COOK TIME 8 | SERVES 2 SERVES | 8 TIME COOK | 10 TIME PREP 20 22

PREP TIME 10 | COOK TIME 1HR 15 | SERVES 4

INGREDIENTS 1kg Richmond Valley Veal Mince

600g mince

400g pancetta 2 cups fresh breadcrumbs ½ cup milk ¨ 4 tsp fennel seeds 4 tsp sea salt 2 tbsp lemon zest 2 egg yolks 2 cups Parmesan, grated 4 tbsp fresh thyme, chopped 4 garlic cloves, minced 2 tbsp Dijon mustard Fresh cracked pepper 4 tbsp maple syrup ¼ cup sage leaves

METHOD Preheat oven to 180°C. Lightly grease a 10cm x 20cm loaf tin. Line the tin with pancetta with the excess hanging over the edges.

Place the breadcrumbs and milk in a large bowl and allow to stand for 5 minutes. Lightly crush the fennel seeds and salt in a mortar and pestle. Add to the breadcrumbs along with the veal and pork mince, lemon zest, egg yolk, Parmesan, thyme, garlic, mustard and pepper and combine well. Place the mixture into the tin, pressing down. Fold the pancetta over the top.

Cook 1 hour or until it’s cooked through and the pancetta is crisp. Remove from the oven and increase oven temperature to 200°C. Allow the meatloaf to sit in the tin for 5 minutes, then remove and sit on a wire rack set over a baking tray. Brush the top and sides with maple syrup, top with sage leaves and bake for a further 5–8 minutes. Our Range¨

Find our range of Richmond Valley products at your local Coles and start enjoying veal today.

Mince Sizzle Steak

Scotch Fillet Eye Fillet RICHMONDVALLEYVEAL.COM.AU AVAILABLE AT COLES