• Great Tasting
• Ready for BBQ
• Safe and Easy to cook
• Cooks on less than 8 minutes right freezer
• Always Juicy and Tender

Serves 4

An Easy Recipe
20 minutes to prepare
Grilling time 6-8 minutes on the BBQ

Ingredients
4 frozen (Provitello) veal rib chops

- Marinade
3 cloves of garlic
1 lemon
1 tablespoon of olive oil
pepper

- Side dish
20 small new potatoes
2 whole garlic cloves
pepper and salt to taste
few parsley stalks
parsley for garnish

- Main dish
2 Portobello Mushrooms
2 Romano tomatoes
2 chili Roma peppers
bunch of spring onions
parsley for garnish

- Mango Salsa
2 mangos
1/2 red pepper
red onion or white sweet onion
1 lime
1 Jalapeno pepper
white wine vinegar
salt and pepper
chives
honey or sugar

Directions
To make the marinade for the chops take 3 cloves of garlic, peel, finely chop and put ina small bowl.
Cut a lemon in half and squeeze into the bowl
Add a some pepper and about a tablespoon of olive oil (75ml)

To make a side dish of new baby potatoes, add them to a saucepan. You can add a couple of cloves of peel whole garlic and put them in whole. Add a little bit of pepper and salt and add a few parsley stalks.
Put on stove to boil.

Remove the 4 frozen Provitello Veal Rib Chops from the packaging and place them on a large plate ready for the grill.
Slice the Portobello mushrooms in about 1/4 inch slices. This type of mushrooms were chosen as the slices can be large and there fit well on the grill. Place them with the chops.
Cut a 2 tomatoes in half and place with the chops.
Slice a couple of chili peppers and remove the seeds and place the pieces on the plate as well.
Slice the top off the green onions and an cut off the root strands. Place on the plate.

To prepare the Mango salsa for the recipe take a couple of mango’s, chop in half and peel away the skin. Cut into small cubes and place in a serving bowl.
Chop up 1/2 a red pepper to add contrasting colour and add to the bowl.
Chop up a large red onion or white sweet onion and add to the mix.
Cup a lime in half and squeeze the juice into the salsa. ( can also use honey)
Chop up and add a Jalapeno pepper.
Add a little white wine vinegar, a little pepper,salt and also a touch of sugar .
Add a few chives — toss the mixture and leave for about 2 hours.
However if not prepared in advance – it is still fine to eat within a 1/2 hour when the chops have been grilled.

Remove the potatoes when cooked and strain. Remove the garlic pieces. Put in serving dish and add some parsley.

Start the BBQ and bring to high heat. Then lower slightly. Make sure the grill is clean so that the chops do not stick. Add the marinade to both sides of all the chops and vegetables previously cut.
Add everything at once to the grill — all the vegetables and the veal chops and grill for 3-4  minutes.
Turn everything once and grill another 3-4 minutes maximum .
You can add some Feta Cheese and to the top of the tomatoes near the end.

Recipe Source – Chef John Meyer for Delft Blue

Ingredients
1 trimmed boneless veal breast (about 4 lbs – 2kg)
3⁄4 cup dried currants
2⁄3 cup Madeira
6 tbsp. butter
1 1⁄2 tablespoons finely chopped
fresh thyme leaves
3 large shallots, finely chopped
3⁄4 cup dried breadcrumbs
1⁄4 cup capers, drained and coarsely chopped
Kosher salt and freshly ground
black pepper, to taste
1 tablespoon extra-virgin olive oil
1 cup dry white wine
1 cup Beef Stock

Directions
Heat oven to 300°.
Put currants and half of the madeira into a medium bowl and set aside to let soften for 10 minutes.
Meanwhile, heat 4 tablespoons of the butter in a large skillet over medium heat.
Add thyme and shallots and cook until softened, about 10 minutes.
Transfer shallot mixture to bowl of currants; add breadcrumbs, capers, and salt and pepper.
Stir well. Set the shallot-caper stuffing aside.

Lay veal breast flat on a cutting board and season all over with salt and pepper.
Top with the stuffing; spread out evenly, leaving a 1″ border around the edges.
Roll up veal breast and tie snugly with butcher’s twine down the length of the roast at 1 1⁄2″ intervals.

Heat remaining butter and olive oil in a large skillet over medium-high heat.
Add veal and cook, turning occasionally, until deep golden brown all over, 10–12 minutes; transfer veal to a small roasting pan.
Add half of the wine to skillet and cook, scraping up any browned bits, about 1 minute; pour over veal.
Roast, basting every 20 minutes or so with any pan juices, until a meat thermometer inserted in the thickest part of the roast registers 165°, about 1 3⁄4 hours.

Transfer roast to a large platter, cover with foil and set aside.
Set roasting pan over medium-high heat on stove. Add beef stock and cook, scraping up any browned bits, for 2 minutes.
Transfer pan juices to a small saucepan; skim off and discard any fat.
Add remaining Madeira and wine and cook over medium heat until just thickened, about 5 minutes.
Season with salt and pepper; keep warm.

For easy carving, leave butcher’s twine on and cut veal into thick slices.
Remove twine and serve with pan juices.

Recipe Source: www.saveur.com
Photo: Andre Baranowski

Ingredients
8 oz fresh veal sweetbreads 250g
1 lemon
4 bay leaves
½ cup white wine
5 cups water
salt and pepper to taste
2 shallots, julienne
½ cup olive oil
10 oz oyster mushrooms 280g
thyme, a pinch
4 sage leaves
1 cup port wine
10 oz spinach 280g
¼ teaspoon white truffle oil

Directions
Boil sweetbreads, lemon, bay leaves, wine and water for 30 minutes.
Take out the sweetbreads and cool down in ice water before slicing.
Then slice the sweetbreads and grill for 2 minutes per side or until both sides are golden brown.
Season with salt and pepper as desired.

Lightly cover the bottom of a sauté pan with olive oil and place over medium high heat.
Saute shallots and oyster mushrooms for 4-5 minutes or until mushrooms become soft.
Add thyme, sage and port wine and let the sauce reduce for 5-6 minutes.
Add the grilled sweetbreads and let reduce for another 4-5 minutes.
Season with salt and pepper as desired.

Lightly coat a separate sauté pan with olive oil and add shallots and fresh spinach.
Saute until the spinach has wilted, about one minute. Season with salt and pepper.
Place the sweetbreads on the bottom of a plate and drizzle the sauce on top.
Place the spinach on top of that and finish with the white truffle oil.

Recipe Source:  http://www.androsrestaurant.com

Ingredients
2 X 8 oz veal rib chops (each about 1 1/4 inches thick) total 454g of veal
1 3/4 cups canned low-salt chicken broth
2 medium fennel bulbs with fronds (about 12 ounces), trimmed, bulbs halved lengthwise, fronds chopped
12 dried black Mission figs
6 tablespoons unsalted butter
1 teaspoon sugar
1/4 teaspoon pumpkin pie spice
1/2 cup canned beef broth
2 tablespoons minced shallot
1 cup tawny Port

Directions
Bring chicken broth and fennel bulbs to simmer in heavy large saucepan over medium heat.
Simmer until tender, about 10 minutes.
Remove from heat; mix in figs and let stand 10 minutes.
Strain; reserve liquid, fennel and figs separately.

Melt 1 tablespoon butter in heavy large skillet over medium-low heat.
Transfer fennel bulbs to skillet, cut side down. Sprinkle with 1/2 teaspoon sugar, salt and pepper.
Cook until cut side is brown, about 2 minutes. Turn fennel over; sprinkle with remaining 1/2 teaspoon sugar, salt and pepper.
Cook until brown and beginning to soften, about 4 minutes. Using slotted spoon, transfer fennel to 8x8x2-inch glass baking dish.
Add 1/4 cup reserved liquid and pumpkin pie spice to skillet. Bring to boil, scraping up browned bits; pour liquid over fennel in baking dish.
Place figs between fennel bulbs.
Dot with 1 tablespoon butter.
Cover baking dish with foil.
Set aside.

Combine beef broth, shallot and remaining reserved liquid in heavy small saucepan; bring to boil.
Reduce heat to medium; simmer until liquid is reduced to 1/4 cup, about 20 minutes.
Add Port and simmer until liquid is reduced to 1/4 cup, about 20 minutes. (Fennel-fig mixture and Port sauce can be made 2 hours ahead; let stand at room temperature.)

Preheat oven to 350°F. Bake fennel until very tender, about 40 minutes. Remove from oven; keep covered.
Maintain oven temperature.

Sprinkle veal with salt and pepper.
Melt 1 tablespoon butter in large ovenproof skillet over medium-high heat.
Cook veal until brown, about 3 minutes per side. Transfer to oven.
Roast until thermometer inserted into center of veal chop registers 150°F, about 8 minutes.
Transfer veal to 2 plates. Top with baked fennel-fig mixture. Bring Port sauce to simmer; add remaining 3 tablespoons butter and whisk just until melted. Season sauce with salt and pepper; pour over veal. Garnish with fennel fronds.

Recipe Source: epicurious.com

Ingredients
4 small veal scallopini 80 g each
1/4 lb lean, finely ground veal for stuffing 100g
pistachios, pine nuts, black chanterelles, and a few nice spinach leaves
4 stalks of green asparagus
1/2 lb fresh mushrooms 250g
1 small onion, one garlic clove
1/4 lb rice, chopped fresh herbs 100g
salt, white pepper, cream, white wine, butter lard

Directions
Create a filling from 100 g lean, finely ground veal with salt, white pepper, cream, pine nuts, pistachios and black chanterelles.

Tenderize the veal schnitzel beneath a cloth, salt, cover with the blanched spinach leaves and cover thinly with the filling, roll and fix with a piece of string.
Sear on all sides in the butter lard and then bake slowly in the oven until finished.
While keeping the roulades warm, make a light au jus in the pan with white wine and a bit of cream.

Lightly fry the sliced onions in the butter lard, add the washed and quartered mushrooms and roast briefly, douse with white wine, season with salt, white pepper and garlic, allow to cook briefly and then finish with cream.
Mix the steamed rice with the chopped herbs.
Cut once diagonally through the roulades and surround with the au jus.
Serve with the green asparagus, creamed mushrooms and herb rice on the side.