Veal Recipes From Mrs Lyons Kitchen

Veal Sirloin Steak with Roquefort & Parsley Butter

• beat equal amounts of room temperature butter and Roquefort (50g of each serves 4 people) cheese in a bowl (ratio of cheese and butter can be adjusted to taste) .
• Add some chopped Parsley and give another quick stir.
• Place butter/cheese mixture onto some cling film wrap and twist the ends role into a sausage and place in the fridge to set (if your pushed for time stick in the freezer for 10min)
• Season your veal steaks fry in olive oil over a high heat for 2 minutes each side.
• Rest for 6-10 minutes then serve with a slice your butter and a lightly dressed salad or new potatoes.

n.b. Excess butter will keep in the fridge for a week (or freeze it, its excellent heated with some sour cream and mixed with spaghetti or gnocchi)

Pot Roast Rose Veal

1kg rolled veal joint

3 cloves garlic  sliced

handful of fresh flat leaf parsley roughly chopped

1 – 2  tblsp olive oil

1kg sliced onions

1 celery stalk diced

1 carrot diced

sprig fresh rosemary, and a bay leaf

100ml white wine

salt and black pepper

For best results remove the string from the veal and open up on a board with the skin side down. Season with salt and pepper, strew in the garlic and sprinkle on the parsley. Roll up again and tie with fresh string. If having to re tie the meat worries you, then don’t worry about this bit! But it is worth it.

 

Heat the oil in a pan large enough to take the joint with a lid. Brown the meat in it all over and then set aside. Reduce the heat and add the onions, celery and carrots, stir around to pick up the meat juices and to colour slightly.

 

Return the meat to the pan and cover, lower the heat to very low and simmer for about three hours, if it looks to be getting a bit dry add some water. You can also cook it in the oven at 170C gas 3 also about three hours. The meat should be melting and tender.

Remove from the pan and set aside and keep warm then add the wine to the onions, simmer for a few minutes then push through a sieve to form a rough sauce, check for seasoning and serve

Roast Rib of Rose Veal

Pat dry a four rib joint of rose vealwith  a clean tea towel or kitchen roll, season with a little salt and pepper.

For best results remove the string from the veal and open up on a board with the skin side down. Season with salt and pepper, strew in the garlic and sprinkle on the parsley. Roll up again and tie with fresh string.

Seal the meat on all sides in a smoking hot heavy bottomed pan with a little oil

Remove from pan and roast in the oven at 160 degrees for 45mins to an hour.

Remove from the oven and place on a plate in a warm place covered in foil and allow to rest for 15 to 20 mins before carving.

Make a gravy with the pan juices.

Carve and serve.