Showing posts with label veal. Show all posts
Showing posts with label veal. Show all posts

Thursday, April 21, 2011

Polpettone Wrapped With Prosciutto

What is your favourite thing to eat when it is raining cats and dogs out there? For me meatballs always top the chart. I made this mother of all meatballs dish yesterday when it was bucketing down with rain. I learnt this from an Italian friend a while back and it has been a tummies' favourite ever since. My Italian boss who is not very generous with compliments proclaimed "My mum makes the best meatballs and these are just as good as hers!" Now that was one hell of a compliment! 
P.S Have a happy and safe holidays everyone! 

serves 6 with a side salad
you'll need;
1 kg of pork and veal mince
3 brown onions, finely chopped
4 cloves of garlic, chopped
5 sprigs of thyme, chopped
a handful of parsley, chopped
1/2 cup of grated parmesan cheese
1 egg, lightly beaten
1 cup of breadcrumbs
18 slices of prosciutto
1 bottle of passata
1/2 cup of dry red wine
3 bay leaves
3 sprigs of thyme
salt and pepper to taste
olive oil for cooking
parmesan shavings to serve
chopped parsley to serve

Saute half of the chopped onion and garlic with some olive oil until soften. Turn off the heat and add the chopped herbs, allow the mixture to cool.

Place mince in a large bowl follow by the grated parmesan, egg, breadcrumbs, onion/garlic mixture, season with salt and pepper and mix very well.

Divide meat mixture into 6 equal parts and form into neat round balls. Wrap each meatball tightly with 3 slices of prosciutto.

Brown the wrapped meatballs in batches until well browned. Remove and set aside.

To make the sauce - add a little extra olive oil to the same pan and saute the other half of the chopped onion and garlic until soften, scrapping the bottom of the pan as you go. Add the pasatta, red wine, stock, salt, pepper and herbs and let it simmer for 5 minutes.

Return the meatballs to the pan, cover and simmer for 20 minutes.

Shave some parmesan and sprinkle some chopped parsley over, wash it down with a nice glass of red wine. I served the meatballs with a endive salad with crispy bacon but any bitter greens will work well I think.

These buggers are extremely filling - you will only need one per person, making this a rather economical meal to make.

Monday, December 20, 2010

Dry Tossed Wonton Noodles 乾撈雲吞麵 - “Malaysian Monday 22"

I did a post on dry tossed char siu noodles a while back and this is just another variation of what can be ordered at a wonton noodles stall in Malaysia. To make this a halal dish, I have substituted pork with veal for the wontons. As usual dry tossed (we prefer the dark version generally found in central Malaysia) is my first pick but you may serve the noodles in chicken broth together with the dumplings. Add some slices of char siu  to the noodles and you will have an even tastier meal. Again this won't be complete without our beloved pickled green chillies! 
P.S I haven't been feeing to well for the last few days and I can't wait to check out all your tasty posts in the next day or two.

recipe per serve
you'll need;
fresh egg noodlesallow 1.5 noodles per person
choysum or bokchoy, washed and cut into manageable lengths 
spring onions, chopped
pickled green chillies in soy to serve
bird chillies in soy to serve

dressing for the noodles;
1.5 tbs of shallot oilgarlic oil or chicken oil
1 .5 tbs of light soy
1.5 tbs of caramel sauce
1 tbs of oyster sauce
1 tsp of castor sugar
dash of white pepper

makes 40
for the wonton;
wanton wrappers
500 g of veal mince (pork is normally used and chicken is a good substitute too)
200 g of prawn meat, minced
2 spring onions (white parts only) minced
2 tsp of minced ginger
1 egg, lightly beaten
dash of Chinese cooking wine
dash of light soy
dash of oyster sauce
dash of sesame oil
salt and white pepper to taste
2 tbs of corn flour
hot chicken stock to serve

Prepare the choysum, chilies in soy and chopped spring onions.

Place all ingredients for wonton (except the stock) and mix well.

Place 11/2 tsp of filling in middle of the pastry, gather all edges together to form a plump dumpling.

Make enough dumplings and set aside (allow 6 to 8 dumplings/person)

In a pot of  boiling water, boil wantons til they float to the surface, takes about 5 to 7 minutes. Drain wontons and warm the dumplings up in simmering stock just before serving. 

Return the pot of water to a boil, meanwhile prepare the sauce for the noodles. Cook noodles in a pot of boiling water for 15 seconds, remove and rinse in a big pot of cold water. When the pot of water returns to a rapid boil, return the noodles and cook for another 15 seconds or til al dente. Blanch choysum or bokchoy briefly. Mix noodles in the prepared sauce/dressing.

Serve noodles immediately with wonton in chicken stock and pickled green chillies. This is often served with some char siu as well.

I will be hosting MMM for the month of December. Please send all your entries to me at To find out more please click  HERE.

Wednesday, December 1, 2010

Veal Cotolette With Grilled Pepper In Tomato Sauce

Day 9 of our carbless diet - With my eyes bigger than my stomach I was left with 2 extra pieces of veal cutlets from our previous meal. Not wanting to cook the same dish twice I decided to try out a recipe by Sydney chef Robert Marchetti that I was reading not very long ago. He served his version with grilled peppers but I thought a side dish with a sauce might be more appropriate hence the grilled pepper in tomato sauce. If you are not a beef eater for religious reason pork is a wonderful substitute.
P.S This is not completely carbless but a tiny amount is allowed :)

recipe adapted from Australian Gourmet Traveller by Robert Marchetti
oven pre-heated at 180 C
serves 2
you'll need;
2 veal cutlets, beaten with a mallet til 5mm thick
2 eggs, lightly whisked
a dash of Worcestershire sauce
1/2 cup of coarse ciabatta breadcrumbs*
60 g of finely grated parmesan cheese
flour for dusting
olive oil for frying
salt and pepper to taste
* I used coarse breadcrumbs made from stale wholemeal bread with seeds

for grilled pepper in tomato sauce;
2 red peppers
2 yellow peppers
1 red onion, chopped
2 cloves of garlic, chopped
400 ml of crushed tomatoes
1 tsp of sugar
salt and pepper to taste
olive oil
salt and pepper to taste

Place peppers in a roasting pan, drizzle with olive oil and place it in the hot oven for 20 minutes or until the skin starts to blister. Transfer peppers to a bowl and cover with cling wrap.

When the peppers are cool enough to handle, peel off the skin and tear peppers into strips.

Saute garlic and onion with a little olive oil for 5 minutes or til soften then pour in the crushed tomatoes. Simmer for 5 minutes.

Add peppers and seasonings and continue to simmer for a further 3 minutes. Check for seasonings.

Combine beaten eggs with worcestershire sauce. Combine breadcrumbs and parmesan cheese in a separate bowl. Crumb cutlets (flour - egg -crumbs).

Fry cutlets individually with plenty of olive oil, turning once, until golden brown (2 ~ 3 minutes on each side. Drain well.

Serve immediately with grilled pepper in tomato sauce.

Tuesday, November 30, 2010

Honey And Rosemary Marinated Veal Cutlet With Sauteed Spinach

Day 8 of our carbless diet - I was walking around Carlton aimlessly having not planned the menu for our dinner but when I saw these beautiful veal cutlets at the butcher dinner was sorted. I simply pan fried the cutlets marinated in honey and rosemary and served them with some sauteed spinach (since I was unable to find any cavolo nero anywhere). We were both very happy with the finished dish. So this is yet another satisfied meal without carb and with that a self-applause.
P.S We are now into the 3rd week of our carbless diet and both have lost a few pounds. I am pleased to announce I am now able to fit into my favourite pair of shorts which was destined for the Salvo's bin not that long ago.

recipe from the tummies' kitchen
pre-heated oven at 180 C
you'll need;
2 veal cutlets
2 sprigs of rosemary, picked
3 cloves of garlic, bashed
zest of a lemon
juice of a lemon
1 tbs of honey
1/4 cup of stock
1/4 cup of white wine
a knob of butter
1 bunch of spinach, washed and cut away the stems
2 cloves of garlic, sliced
olive oil
salt and pepper to taste

Trim off the excess fat (leaving some behind) and lightly score the fat.

Flatten the cutlets on both sides with a kitchen mallet.

Marinate cutlets for at least 20 minutes with rosemary, honey, garlic, lemon zest , half the lemon juice, olive oil and season well.

Pan fry the cutlets with a little olive oil (2 minutes/side) then transfer to a pre-heated oven and cook for a further 6 to 8 minutes. Rest for at least 5 minutes at a warm place.

Deglaze the same cooking pan with wine and stock, let it simmer for 2 minutes and add the butter. Simmer for another minute or until the sauce is slightly thicken. Add the remaining lemon juice and check for seasonings.

For the sauteed spinach - heat a little olive oil in a pan, add the sliced garlic and fry til slightly golden. Add spinach and cook til spinach is wilted (about 2 minutes), season well.

Place cutlet over a bed of sauteed spinach and spoon some of the sauce over.

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