Vealicious Veal

Veal the baby of the meat family or otherwise known as ‘young beef or bobby beef’ has a more delicate flavour and rose-like appearance compared to beef.

Its low-fat quality, makes this meat vulnerable to overcooking in the pan so take care when cooking, otherwise it will taste like a rubber boot!

A simple coating of flour, egg and fresh breadcrumbs to veal schnitzels makes a classic and easy meal in minutes.

Or if the budget has been bruised post-Christmas then try this Veal, pork & chicken terrine, wrapped in bacon or prosciutto this low cost dinner is a real winner in the next day sandwiches too.

For a vealicious dinner-party pleasure, try Poaching veal in stock and serve it with a light and zesty salsa verde sauce.

The wonderfully long and hot summery nights don't seem to be relaxing anytime soon!

But if you feel like tickling your taste buds with a wintry classic, then you must try a slow cooked, melt in your mouth delicacy when the Hot sultry weather does cease. A dish I seldom tire of throughout winter is veal ragout; a rich and full flavored Italian pasta delight. A must try feast in anyone’s repertoire.

For summer meals pair your luscious veal with a light butter & sage sauce, some lovely lemons, perhaps pasta, tomatoes, white wine, capers or olives!

Good quality veal is hard to find so do some research and talk to your butcher about where you can find ‘milk fed’ veal, which is of a superior flavour and texture.
Enough of the spiel on veal I am hooked! Happy cooking and enjoy this delicious and delicate meat.

Veal, pork & chicken terrine

Preparation Time: 10 minutes
Cooking Time: 50 minutes
Makes: 2 meatloaves
Keeps: 3 days; covered & refrigerated, frozen for up to 1 month

The Ingredients
100g pistachios, shelled
¾ cup (90g) dried cranberries
500g veal mince
500g chicken mince
500g pork mince
4 rashers rind less bacon, chopped
Optional 10 rashers of rind less bacon, extra to enclose meatloaf

Lets have some fun
Preheat oven to 180ºC for 15 minutes.Place pistachios on baking tray lined with baking sheet; roast pistachios for 7 minutes.
Combine pistachios, cranberries, mince and bacon in a large bowl; mix well to combine.
Line each loaf pan with 5 rashers of streaky or thin strip bacon, overlapping slightly; divide the mince mixture evenly between the two loaf pans, pressing down firmly. Enclose meatloaf with excess bacon and place in oven.
Bake meatloaf for 45-50 minutes or until temperature reaches 70C when probe is inserted in the centre of terrine and bacon is crisp.
Remove from oven and allow to rest for 5 minutes. Drain excess liquid from loaf pans. Serve warm with Roasted Pear & Rocket Salad (http://www.chefstoolbox.com.au/

Tips
Replace pistachios with roasted walnuts
A great quick and easy gluten free meal
A fantastic picnic terrine to share amongst friends

love amie xo