DISHES MADE WITH MINCED VEAL

                          

 

                                        MUSHROOM AND VEAL BURGERS

500 g (1 lb) minced veal

250 g (8 oz) mushrooms, trimmed and finely chopped

90 g (3 oz) breadcrumbs

90 ml (3 fl oz) milk

1 garlic clove, peeled and minced

1 onion, peeled and grated

3 tbsp parsley, chopped

Salt, freshly ground black pepper and, grated nutmeg to taste

Slices of kasseri

 

In a bowl, mix the minced veal, chopped mushrooms, breadcrumbs, milk, garlic, grated onion chopped, parsley, and season to taste.  Knead the mixture and shape burgers. Place a slice of kasseri on half of the burgers and cover with a second burger and seal the two burgers together.

 

Grill each burger for 10 minutes on each side.  Serve on buttered, toasted rolls with mushroom sauce.

 

 

            RISOTTO WITH MINCED VEAL, SPINACH AND ROASTED TOMATOES

 

2 cups cherry tomatoes

1 garlic clove, peeled and minced

3 tbsp olive oil

500 g (1 lb) lean minced veal

7 cups chicken stock

1 onion, peeled and finely chopped

3 tbsp butter

2 cups arborio rice

125 ml (½ cup) white wine

5 cups baby spinach

1 cup grated Parmesan

 

Preheat oven to 220 C (425 F) and line a baking tin with parchment paper.  Toss the tomatoes with a tbsp of olive oil, season with salt and pepper, and bake for 20 minutes until the tomatoes are golden brown and their skins are blistered and set aside.

 

Meanwhile, sauté the minced veal in the remaining oil, breaking it up with a wooded spoon as it cooks, season to taste, cover with hot water, and simmer for 30 minutes or until all the liquid is absorbed, and set aside.

 

Heat the chicken stock.  In a large saucepan, sauté the onion in butter, add the rice and cook for 1 minute until well coated with butter, add the wine, and let it reduce until almost dry.   Add 250 ml (1 cup) of broth each time, stirring constantly between additions until completely absorbed by the rice.  Cook for 22 minutes until the rice is “al dente”. Stir in the spinach and meat and continue cooking for 2 minutes, adding more broth, if necessary.

 

Off the heat, stir in the Parmesan, and continue mixing until creamy. Serve topped with the roasted tomatoes.   

 

 

                                         VEAL MINCE WITH SPAGHETTI

                            

50 g (1.66 oz) butter

1 carrot, scraped and grated

1 celery stalk, threaded and finely sliced

500 g (1 lb) minced veal

3 tbsp tomato paste

125 ml (½ cup) white wine

250 ml (1 cup) veal stock

100 ml (3.3 fl oz) milk

Splash of tarragon vinegar

500 g (1 lb) spaghetti, cooked “al dente” in salted water and drained

Grated Parmesan

 

Sauté the onion, carrot, and celery in butter. Add the minced veal and season to taste.  Stir in the tomato paste and cook for a couple of minutes.  Pour in the wine and cook for 3 minutes or until the alcohol evaporates.  Pour in the stock and simmer gently for 1 ½ - 2 hours, adding more stock, if necessary.

 

Add a splash of vinegar, toss with the spaghetti and serve sprinkled with Parmesan.   

 

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