Delicious Veal Recipes from the Land
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¨ ¨ DELICIOUS VEAL RECIPES FROM THE LAND 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. ¨ Contents¨ Wiener Schnitzel 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 8 ¨ PREP TIME 10 | COOK TIME 25 | SERVES 4 INGREDIENTS 2 x 400g packs Richmond Valley Veal Sizzle Steak 75g plain flour 2 eggs, lightly beaten 200g fresh fine breadcrumbs 60g butter, coarsely chopped POTATO SALAD Heat a large frying pan over medium- Lemon wedges, to serve Cook potatoes in boiling salted water high heat, add half the butter, when until tender (10-15 minutes), then drain foaming add half the schnitzel and POTATO SALAD and set aside to dry. Place eggs in a cook, turning once, until golden 6 large Dutch cream potatoes, cut into 5cm cubes saucepan of boiling water and cook and cooked through (3-5 minutes). 6 eggs, at room temperature for 8 minutes, then drain and transfer Transfer to a plate and keep warm. 250g crème fraîche to iced water to stop cooking. Peel Wipe pan clean with absorbent paper, 200g mayonnaise and set aside. Combine remaining then repeat with remaining butter and 1 tsp Dijon mustard ingredients in a bowl and season to schnitzel. 1 tbsp white wine vinegar taste. Add potato and gently mix to Serve immediately with lemon 70g baby capers coat well, then transfer to a platter, top wedges. 100g cornichon, thinly sliced with eggs torn in half, scatter with dill, 2 golden shallots, thinly sliced season with black pepper and serve. ½ bunch dill, leaves picked WIENER SCHNITZEL Place flour, eggs and breadcrumbs in separate shallow bowls. Working with one piece of veal at a time, dip in flour, then egg, then breadcrumbs to coat, shaking off excess between layers. Repeat with remaining veal slices. Set aside. 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. 14 Crumbed¨ Veal Scallopine with Caponata PREP TIME 30 | COOK TIME 20 | SERVES 4 INGREDIENTS SCALLOPINE 2 x 400g packets Richmond Valley Whisk milk and eggs in a large Veal Sizzle Steak bowl. Dip each veal sizzle steak in 200ml milk seasoned flour, then egg mixture, then 3 eggs, lightly beaten breadcrumbs, shaking off excess in Seasoned plain flour between. Place on trays lined with 250g fine fresh breadcrumbs baking paper and refrigerate until 120ml olive oil required. 120g butter, coarsely chopped CAPONATA Lemon wedges Heat most of the olive oil in a fry pan over a high heat and quickly shallow CAPONATA fry the capsicum, eggplant and 150ml olive oil zucchini in batches, before they lose 1 red capsicum, seeds removed & diced colour and texture. Drain in a colander. 1 yellow capsicum, seeds removed & diced Sweat the onion and garlic in a small 1 medium zucchini, diced amount of olive oil over medium heat. 1 small to medium eggplant, diced Return the rest of the vegetables to ½ red onion, diced the pan and bring back to the heat. 1 clove garlic, finely diced Add the toasted pine nuts and dried ½ bunch parsley currants and season with the sherry 20g toasted pine nuts vinegar, sugar and salt. 10g dried currants 40ml sherry vinegar TO SERVE 30g caster sugar Heat a quarter of the oil and a quarter Sea salt of the butter in a large frying pan over medium-high heat. Add a quarter of the scalloppine and cook, turning once, until golden and cooked through (4-5 minutes). Wipe out pan and repeat with remaining, oil, butter and scalloppine. Season to taste and serve hot with caponata and lemon wedges. 16 Fragrant Soba Noodle Soup¨ with Veal Dumplingsꩀ PREP TIME 20 | COOK TIME 20 | SERVES 4 INGREDIENTS METHOD 500g Richmond Valley Veal Mince In a medium saucepan, combine 1 L beef stock the stock, water, soy sauce, sugar, 1 L water lemongrass and sliced ginger. Place 2 tbsp soy sauce on medium heat and simmer. 1 tbsp sugar In a food processor, combine the white 1 stalk of lemongrass, bruised with parts of the spring onions, extra ginger, back of knife* and garlic. Pulse until finely chopped. 5cm ginger, sliced Add breadcrumbs, fish sauce and 4 spring onions, white parts roughly veal mince. Pulse until mixture comes chopped, green parts sliced and set aside together (don’t over mix). Form 5cm piece ginger, peeled heaped-tablespoons of mixture into 3 cloves garlic, peeled meatballs. ¾ cup fresh breadcrumbs Heat oil in a large pot over high heat. 2 tbsp fish sauce Add meatballs and brown on all sides. 2 tbsp vegetable oil Over a sieve, add stock to the pot and 1 packet (270g) soba noodles discard sieved contents. Reduce heat 200g sugar snap peas or snow peas, and simmer gently for 5 minutes. Add trimmed & halved soba noodles and cook for 3 minutes. Toasted sesame seeds, to serve Add the sugar snap/snow peas, cook Lemon wedges, to serve for 1 minute. Serve soup in large bowls with a generous squeeze of lemon juice and sprinkling of sesame seeds. 18 Veal¨ Fillet with Tonnato Sauce PREP TIME 10 | COOK TIME 15 | SERVES 4 INGREDIENTS METHOD 2 packs Richmond Valley Veal Eye Fillets Heat the oven to 200°C. Heat a little olive oil Olive oil for frying and drizzling in a large frying pan, then add the veal and Sea salt flakes brown all over (about 2 minutes on each 50g watercress or rocket side).