Preparing veal: Pot-roasting veal
1.Take the veal out of the fridge
2. Allow the veal to come to room temperature for about 1 hour
3. Take a frying pan
4. By using meat tongs you won't puncture the meat
5. Put the flame up high
6. Place the pan on the flame and allow it to get hot
7. Turn the heat to medium low
8. Put some oil and butter in the pan
9. Allow the butter to bubble
10. Put the veal (veal ribeye) in the pan
11. Fry the veal all around for 3-4 minutes until it is light golden brown coloured
12. Turn the heat to medium low
13. Put the lid on the pan, leaving it slightly open
14. Turn the veal 3 to 4 times during frying
15. Remove from the pan at a core temperature of 54°C (129°F) after about 60 minutes.
16. Allow the veal to rest for 5 minutes under aluminium foil
17. Bon appétit!
stuffed veal
What is better than Veal - Stuffed Veal. This Italian inspired dish is incredible and is concocted from simple ingredients you can find at your local supermarket. The sausage, pine nuts, camembert cheese and spinach, part of the stuffing, provide layers of texture, flavor and color. The symphony of herbs, olive oil, garlic and shallots serve up a cacophony of aroma while the dish is cooking - and flavor later when its done! The Tarragon Sauce, made from the pan drippings veal stock and shallots sweetened by white wine and butter will have you dipping your bread, and anything else you can find, in it until every drop has vanished. This sauce is a take on Beurre Blanc sauce - whose history is deep and interesting. Beurre Blanc was accidentally discovered in the 1900's in the Loire region in France and works well with about anything. Bon Appetite!
Rolled chicken breasts with chorizo stuffing and green beans
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***RECIPE, SERVES TWO***
2 chicken breasts
2 oz (50g) dried chorizo (or twice that quantity of fresh sausage)
1 shallot
1 lemon
6 oz (170g) fresh green beans
breadcrumbs
white wine (water + a splash of vinegar would be fine instead)
fresh herb (I used dill, but thyme or parsley would be good)
olive oil
butter
salt
pepper
Dice the chorizo as finely as possible, and dice the shallot. Put them both into a cold pan, turn the heat on medium, and stir occasionally as fat renders out of the meat and cooks the shallots. When the shallots look reasonably soft, put in a roughly equal quantity of breadcrumbs, stir and toast them for a minute. Deglaze with white wine, stirring in enough wine to get the breadcrumbs wet and just barely moldable. Take the pan off the heat. Grate in some zest from the lemon. Tear in some fresh herbs. Stir and taste for seasoning — add as much salt and pepper as you want.
Butterfly each chicken breast then pound them out flat. Pour the stuffing onto the cut side of the meat, roll up each piece and tie it snug with 4-5 loops of butcher's twine each. Season the rolls with salt. Put the pan you cooked the stuffing in back on medium (or maybe medium-low) heat and coat with olive oil. Gently sear the rolls on all sides. Drop in a knob of butter, let it melt and roll the chicken around in it. Cover the pan with a lid or a piece of foil and let the chicken cook until done inside, checking and rolling them around frequently.
I pull them at an internal temperature of 155ºF/68ºC. I think carryover heat probably takes them to the recommended temperature as they rest on the cutting board, but if you need to be extra-careful about food-borne illness, cook them another 5º or so. This chicken takes about 15 minute for me from the time I put it in the pan.
While the chicken rests, dump any burned bits of stuffing out of the pan, return it to the heat and dump in the green beans. Fry them for a minute, then deglaze with white wine — pour in enough to come maybe a third of the way up the beans. Cover, turn the heat up to high and let the beans steam, checking and stirring frequently. If the liquid ever looks close to going dry, pour in a little water before it burns. When the beans are almost as tender as you want them, turn the heat off, season with salt and pepper to taste, and melt in a little butter to thicken the pan sauce.
Be sure to slice the chicken with a freshly-sharpened knife. Serve with green beans and a lemon wedge to squeeze over the meat.
Veal roast - recipe
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The veal roast with potatoes is a traditional holiday dish, to cook when you have free time or if you're looking for something special! Find this and many more recipes on the Giallozafferano App in English
***
Look at this amazing piece of meat! Today we'll be preparing together the veal roast with potatoes, a main course ideal for special occasions or for the weekend, when you have more free time. But let's see what ingredients we'll need:
• 3,3 lbs (1,5 kg) of potatoes
• about 2,2 lbs (1 kg) of veal
• a few sage leaves
• a few sprigs of rosemary
• extra virgin olive oil • salt / pepper
• 3 cloves of garlic
• ½ glass of white wine
• beef or vegetable broth
Let's make together the veal roast with potatoes:
For this roast, I'm using the thick flank, but you can use also the top round, what's important is that the meat is marbled with fat, otherwise it dries out during cooking. Then tie it up or, if you've never done it before, ask your butcher to do that and to tuck some rosemary or sage under the string. Now add salt and pepper... and brown the roast in oil, or butter, in a pan on all sides. While the roast is browning on a low flame, we can peel the potatoes.
While the roast is still browning, cut the potatoes: avoid large chunks otherwise they won't cook through with the roast, so take a potato, cut in half lengthwise... then in half again. Cut each half into 6 pieces... and continue with the remaining potatoes.
We're ready to bake our roast, so take it out of the pan... and transfer to a large baking dish, since the potatoes shouldn't be stacked but they need space, take the gravy that is in the pan and drizzle over the roast... then spread the potatoes evenly around. Add salt... pepper... the aromatic herbs, the chopped rosemary and sage... over the roast, too... then pour in half glass of white wine... and some broth. Now drizzle the oil... and add 3 cloves of garlic, that you can leave whole and remove later... at this point, bake the veal roast at 350°F (180°C) for at least an hour, making sure that there is always some broth in the pan to keep from sticking.
Bake for 60 minutes at 350°F (180°C)
After half an hour, take out the baking pan, drizzle with broth... and turn the potatoes over, so they cook evenly on all sides. Check that there is still liquid in the bottom of the pan to prevent the potatoes from sticking, and continue to bake.
After an hour, insert a toothpick into the roast: if, as in this case, a clear liquid comes out, the roast is moist inside which means that is cooked to perfection. If a pink liquid flows out, it's still raw inside, so bake for 5-10 minutes more. On the contrary, if no liquid comes out, it means that the roast is dry and overcooked, but this shouldn't happen after an hour of cooking. So, remove the roast from the pan, wrap in aluminum foil and allow it to rest... meanwhile look at the potatoes: they're cooked but still white: collect the gravy... that you can strain and let thicken on a medium flame, perhaps adding a bit of flour... in this way you'll have a tasty sauce to spoon over the roast. Then bake the potatoes, this time at 480°F (250°C) for at least 10-15 minutes, until nice and golden brown.
Bake for 10-15 minutes at 480°F (250°C)
Our veal roast with potatoes is ready, drizzle with the resulting sauce... and serve! Buon appetito from Sonia and Giallozafferano.
Roasted Lamb Breast Recipe - Beautiful Breast of Lamb with Honey Parsley Vinegar
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The Best Stuffing You’ll Ever Make | Epicurious 101
In this edition of Epicurious 101, professional chef and chef instructor Frank Proto demonstrates how to level up your roasts this Holiday season with his ultimate guide to making the best stuffing at home.
Director: Parisa Kosari
Director of Photography: Kevin Dynia
Editor: Rob Malone
Talent: Frank Proto
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Researcher: Vivian Jao
Post Production Supervisor: Andrea Farr
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Supervising Editor: Eduardo Araujo
Assistant Editor: Andy Morell
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