Veal Recipes Easy
#vealrecipessimple #easyvealrecipes #vealrecipesoven
This is a compilation vol.1 of Balkan Lunch Box easy veal recipes.
Bamija: a classic Bosnian okra veal sauce that will make you learn to love, no, ADORE, okra! Full recipe:
Boss sauce (hadžijski ćevap): simmered veggies finished off in a water bath. Perfect little packages of delight. Full recipe:
Veal shank roast: a king worthy roast! If you learn to make one roast, this is it! Luscious, tasty, incredible, unforgettable. Full recipe:
Veal pate: no introduction necessary! Just smear it onto your favorite bread. Full recipe:
Regular veal roast: another mouthwatering piece of meat you’ll want to make over and over. Even mother in law will approve! Full recipe:
Romano bean stew: flat, big, tasty beans in a stew of veal and spices. This will fill up your InstantPot for days to come. Full recipe:
Veal schnitzels in wine: tasty, soft veal schnitzels in your favorite red with a side of perfect rice. Sign me up! Full recipe:
Dive bar veal stew: veal with potatoes and carrots, the type you’d find at one of those hole-in-the-wall Balkan roadside establishments that you can’t stop thinking about. Full recipe:
Veal medallions: with mushrooms. Topped with bread. Shut the front door!
Lamb and veal stew: what?? Yes, but we threw in some vegetables too. Full recipe:
Frikassee selber machen / Kalbsfrikassee zubereiten / Kochausbildung
Frikassee selber machen: ob Hähnchenfrikassee oder Kalbsfrikassee; die Zubereitung vom Frikassee, die ein Kochazubi wissen sollte, hat bestimmte Regeln. Am wichtigsten ist die Unterscheideung vom Frikassee und Blankett. In diesem Frikassee-Rezept-Video geht es erstmal nur um das Grundrezept vom Frikassee/Kalbsfrikassee, bald wird aber das Blankett-Rezept online kommen und ich erkläre dann den Unterschied.
#Frikassee #Kalbsfrikassee #Kochausbildung
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Zutaten:
1 Kg Kalbsfleisch
1-2 Zwiebeln
Etwas Butter
ca. 2-3 Mehl
1 L Brühe (oder Wasser)
100ml - 150ml Weißwein
150ml - 200ml Sahne
2 Eigelbe
Etwas Lauch, Stück Petersilienwurzel, Lorbeerblatt, Thymianzweig, Salz, etwas Zitronensaft)
Gemüse, z. B. TK Erbsen nach Wunsch.
German Veal Ragout: Eingemachtes Kalbfleisch | Real German Food
Learn how to cook South German veal ragout or 'Eingemachtes Kalbfleisch' as it is called in German. This is a regional dish from the German area of Swabia. Super tender and juicy pieces of veal are simmered and then served in a rich, creamy and zesty white sauce, which is made from the broth.
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All ingredients according to the video, watch out for the difference in portion sizes.
Ingredients for the meat (4 portions):
- 1kg (2,2lbs) veal shank (or any other fatty cut like shoulder or neck)
- 500g (1,1lbs) carrots
- 500g (1,1lbs) celeriac
- 500g (1,1lbs) onions
- 1 small leek
- 1 organic lemon
- 1tbsp black peppercorns
- 1tbsp juniper berries
- 3-4 bay leaves
- salt
Ingredients for the sauce (2 portions):
- 150ml (5oz) white wine
- 300ml (10oz) braising broth
- 50g (1/4 cup) butter
- 30g (2tbsp) flour
- 1tsp ground nutmeg
- 1egg yolk
- 30ml (1oz) heavy cream
- salt
- white pepper
Veal with lemon sauce
Veal with lemon sauce
4 slices of veal
1 1/2 lemon juice
1tbs corn starch
1tbs of flour
Salt
Pepper
VEAL RAGOUT | HOW TO MAKE RECIPES | EASY RECIPES
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German Mixed Salad: Gemischter Salat | Real German Food
In this video I show you how to make a mixed salad German style. Instead of just mixing up a bunch of vegetables, we will make 5 different types of salad and dress them up nicely. The individual salad recipes are especially great, because you can decide how many you want to make; even one alone will be great!
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Ingredients (4 portions, if you combine them on one plate):
Cucumber salad:
1 cucumber
30ml - 45ml (1oz-1,5oz or 2-3 tbsp) white distilled vinegar
30ml - 45ml (1oz-1,5oz or 2-3 tbsp) vegetable oil, i use canola
White pepper
12g (1 tbsp) salt
1 bunch fresh dill, finely minced
Cabbage salad:
1 quarter of large white cabbage
3g (1 tsp) crushed caraway seeds, you can leave them whole, but I don't like the texture
30ml - 45ml (1oz-1,5oz or 2-3 tbsp) white distilled vinegar
30ml - 45ml (1oz-1,5oz or 2-3 tbsp) vegetable oil, i use canola
White pepper
Salt
Carrot salad:
3 carrots
0,5 medium sized white onion
Juice of half an orange
30ml - 45ml (1oz-1,5oz or 2-3 tbsp) white distilled vinegar
30ml - 45ml (1oz-1,5oz or 2-3 tbsp) vegetable oil, i use canola
Black pepper
Salt
Tomato salad:
350g (12oz) tomato
1 spring onion
30ml - 45ml (1oz-1,5oz or 2-3 tbsp) balsamic vinegar
45ml (1,5oz or 3 tbsp) olive oil
Salt
Black pepper
Honey mustard dressing
15g (1 tsp) honey
7g (1 heaping tsp) mustard, I use a spice one, similar to dijon
30ml - 45ml (1oz-1,5oz or 2-3 tbsp) white distilled vinegar
45ml (1,5oz or 3 tbsp) olive oil
Black pepper
Salt
1 medium sized head of lettuce of your choice, I have used Lollo Rosso, but butter leaf lettuce for example works great too