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My take on French veal casserole, blanquette de veau a.k.a. blanket de veau in my house. With dried wild mushrooms and lots of cream, it's deliciously rich.
Roasted bone marrow with salty, herby topping is the quintessence of umami. Marrow is ultra-nutritious and needs just 20 minutes’ roasting in a hot oven.
Negimaki-style veal escalopes, marinated in teriyaki and sliced across like sushi rolls. A party snack with a wow-factor or a dish for the special dinner à deux.
Osso buco - shin of veal, slow cooked with porcini and tomato sauce. The shin of veal is a delicious cut, actually much better than a lamb shank, equally cheap, cooks all by itself and is a joy to eat – just leave the marrow to me.
Pan-fried calves' liver with red onions cooks in 5 minutes, it's tender, juicy and delicious. And eating offal is a way to reduce waste and meat emissions.
Scaloppine al vino bianco, veal escalope in white wine sauce is fit for the smartest dinner party. It’s the dish that illustrates the expression ‘easy fine cooking’!
Pojarski is a super tasty cutlet made of steak partly chopped and partly minced. My veal pojarski is an authentic dish unlike the cheap breaded chicken patties pretending to be the Russian classic.
Rose veal topside with simple salty and sweet glaze, roasted to medium rare. It needs only 15 minutes per pound in the oven after a 20 minute blast at high heat.
Impress your guests with our flavourful barbecued veal T-bone steaks and red pepper kebabs recipe! Grilled to perfection, these succulent and juicy T-bone steaks are seasoned with aromatic dry rub and served with tasty red pepper kebabs. Ideal for summer gatherings and outdoor BBQs, this recipe is a crowd-pleaser that will leave everyone satisfied. Get the recipe now and add some sizzle to your next BBQ party!
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