Loin Of Veal With Shiitake Stuffing Recipes

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STUFFED VEAL LOIN SERVED WITH FRESH SPINACH



Stuffed Veal Loin Served with Fresh Spinach image

Provided by Food Network

Time 2h

Yield 10 servings

Number Of Ingredients 12

1/2 cup dried porcini mushrooms, coarsely chopped
2 stalks celery, 1/4-inch dice
1 carrot, 1/4-inch dice
1/2 onion, 1/4-inch dice
1 cup prosciutto, 1/4-inch dice
2 tablespoons sage, coarsely chopped
1/4 head cabbage, julienned
1/4 cup white wine
1/4 cup raisins
Pinch cinnamon
1 veal loin
Caul fat

Steps:

  • Soak the mushroom in warm water for about 1 hour. Saute celery, carrot, onions, prosciutto and sage in butter over medium heat for about 4 minutes. Add cabbage and mushrooms and cook for 5 more minutes or until all the vegetables are tender. Add wine and let evaporate. Add raisins and a pinch of cinnamon. The stuffing should well cooked and with no liquid left. Clean the loin from the fat. Cut the loin in a half. With a butcher's knife make an incision lengthwise in the loin, that goes from one side to the other. Do the same with the other half. Stuff the loin with the cold stuffing, making sure to fill the loin evenly from one end to the other. Season the two pieces of loin with salt and pepper if you like. Wrap them in caul fat and butcher's twine. Saute the loin in butter or oil until golden brown and finish in a preheated 375 degree oven for about 20 minutes. The temperature of the meat should be 120 degrees. The stuffing should be slightly warm. Let the veal rest for 10 minutes in a warm place before serving. We serve the loin sliced with spinach, simply sauteed in butter and pine nuts.

LOIN OF VEAL WITH SHIITAKE STUFFING



Loin of Veal with Shiitake Stuffing image

Categories     Herb     Mushroom     Roast     New Year's Eve     Rosemary     Veal     Cognac/Armagnac     Winter     Sage     Gourmet

Yield Serves 8

Number Of Ingredients 25

For the stuffing
1 1/2 ounces dried shiitake mushrooms, soaked in 1 1/2 cups hot water for 20 minutes and drained, reserving the liquid
1/2 cup minced shallots
2 tablespoons olive oil
1/4 cup minced celery
3/4 cup minced carrot
2 garlic cloves, minced
1/2 teaspoon finely chopped fresh rosemary or 1/8 teaspoon crumbled dried
1/2 teaspoon finely chopped fresh sage or 1/8 teaspoon dried, crumbled
1/2 teaspoon finely chopped fresh marjoram or 1/8 teaspoon dried, crumbled
1/2 teaspoon finely chopped fresh thyme or 1/8 teaspoon dried, crumbled
1 1/2 tablespoons finely chopped fresh parsley leaves
1 tablespoon Cognac
2 teaspoons fresh lemon juice
1/4 cup chicken broth
1/4 pound small white mushrooms, chopped fine (about 1 1/4 cups)
1/3 cup heavy cream
1/2 cup fresh bread crumbs
a 2 1/2- to 3-pound boned veal loin (preferably naturally raised) trimmed, a 1 1/2-inch-wide slit cut lengthwise through the center of the loin, and the loin tied loosely at 1-inch intervals with kitchen string
1 1/2 cups white veal stock or chicken broth
thin slices of fatback for covering the veal
white pepper to taste
16 dried shiitake mushrooms (about 1 ounce), soaked in 1 cup ho water for 20 minutes, drained, and patted dry, for garnish if desired
1 tablespoon olive oil if desired
thyme sprigs for garnish

Steps:

  • Make the stuffing:
  • Cut the stems from the shiitake, discarding them, and chop the shiitake fine. (There should be about 1 cup packed finely chopped shiitake). Strain the reserved liquid through a fine sieve to remove any grit and reserve it for the sauce. In a large skillet cook the shallots in the oil over moderately low heat, stirring, until they are softened, stir in the celery, the carrot, and the garlic, and cook the mixture, stirring, until the vegetables are softened. Stir in the rosemary, the sage, the marjoram, the thyme, the parsley, and the Cognac and cook the mixture, stirring, for 1 minute. Add the lemon juice, the broth, the white mushrooms, and the chopped shiitake and cook the mixture, its surface covered with a round of buttered wax paper, stirring occasionally, until the mushrooms are tender. Boil the mixture, uncovered, stirring occasionally, until the liquid is evaporated. Stir in the cream and the bread crumbs, season the mixture with salt and pepper, and cook it over moderate heat, stirring, until it is thickened. Let the stuffing cool. The stuffing may be made 1 day in advance, kept covered and chilled, and brought to room temperature before the veal is stuffed.
  • Using the handle of a wooden spoon, pack the stuffing into the veal a little at a time (there will be room, if the loin is tied loosely enough). Transfer the veal to a roasting pan just large enough to hold it and add 1 cup of the stock. Cover the veal with the fatback and roast it in the middle of a preheated 325°F. oven, basting it every 20 minutes with the pan juices, for 1 hour. Remove the fatback and roast the veal for 45 minutes to 1 hour more, or until it registers 150°F. on a meat thermometer. Transfer the veal to a cutting board and let it stand for 15 minutes.
  • While the veal is standing, skim the fat from the pan juices, add the remaining 1/2 cup stock, and deglaze the pan over high heat, scraping up the brown bits, until the mixture is reduced by half. Strain the mixture through a fine sieve set over a saucepan, bring it to a boil with the reserved shiitake liquid, whisking, and simmer the mixture for 5 minutes, or until it is thickened slightly. Season the sauce with salt and the white pepper. In a skillet sauté the shiitake in the oil over moderately high heat, stirring occasionally, until they are heated through. Cut the veal into 16 slices, arrange 2 slices on each plate, and garnish each serving with 2 of the sautéed shiitake and some of the thyme sprigs.

STUFFED BREAST OF VEAL



Stuffed Breast of Veal image

This is a really old fashioned recipe that is really a Jewish eastern European dish. We serve this for holidays and on the Sabbath. It is really impressive looking and the taste is amazing. My family loves this. Once you get the hang of it it's really easy to make.

Provided by Michelle Berger

Categories     Main Dish Recipes     Roast Recipes

Time 45m

Yield 15

Number Of Ingredients 16

¼ cup vegetable oil
1 cup sliced mushrooms
1 cup grated carrot
1 cup chopped celery
1 cup chopped onion
2 cloves garlic, minced
¼ cup chopped fresh parsley
2 eggs
½ cup water, or as needed
salt and pepper to taste
8 cups cubed white bread
5 pounds veal breast
1 teaspoon paprika
½ teaspoon onion powder
¾ teaspoon garlic powder
salt and pepper to taste

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Heat vegetable oil in a large skillet over medium-high heat. Stir in the mushrooms, and cook for 1 or 2 minutes until they begin to soften. Add the carrot, celery, and onion; cook and stir until the carrot begins to soften, 5 to 10 minutes. Turn the heat off, and stir in the garlic and parsley; set aside.
  • Beat the eggs and water with salt and pepper in a large bowl. Fold in the bread cubes until they absorb the egg mixture, then fold in the cooked vegetables; set aside. Cut a deep pocket into the veal breast with a long, narrow knife. Stuff the veal with the bread and vegetable mixture, and season with paprika, onion powder, garlic powder, salt, and pepper. Place onto a roasting pan, and cover loosely with aluminum foil.
  • Bake in preheated oven for 3 1/2 hours, then remove the foil, baste with pan drippings, and continue cooking 30 minutes more. When done, tent with aluminum foil, and allow the veal breast to rest for 15 minutes before slicing.

Nutrition Facts : Calories 261.4 calories, Carbohydrate 14.7 g, Cholesterol 101.5 mg, Fat 11.7 g, Fiber 1.2 g, Protein 23.2 g, SaturatedFat 3.4 g, Sodium 230.9 mg, Sugar 2.2 g

VEAL RAGOUT WITH SHIITAKE MUSHROOM



Veal Ragout With Shiitake Mushroom image

Provided by Florence Fabricant

Categories     dinner, main course

Time 2h45m

Yield 4 to 6 servings

Number Of Ingredients 14

2 ounces dried shiitake (Oriental black) mushrooms
1 1/2 cups warm water
3 tablespoons olive oil
2 pounds lean veal shoulder, in 1-inch cubes
1/2 cup finely chopped fresh fennel
1/2 cup finely chopped onion
1/2 cup finely chopped carrots
2 cloves garlic, minced
2/3 cup finely chopped fresh or well-drained canned plum tomatoes
1 cup dry red wine
1/2 teaspoon dried sage
Salt and freshly ground black pepper
1 1/2 to 2 tablespoons tomato paste
2 tablespoons coarsely chopped Italian parsley leaves

Steps:

  • Place mushrooms in a bowl, cover with warm water and allow to soak 30 to 40 minutes, until softened.
  • Heat oil in a heavy casserole. Add veal and brown lightly on all sides. Remove veal from the pan.
  • Add fennel, onion and carrots to the casserole and saute over medium heat until tender. Stir in the garlic and cook a few seconds. Stir in the tomatoes and wine. Bring to a simmer and season with sage, salt and pepper. Return the veal to the casserole.
  • Drain mushrooms, reserving the liquid. Cut off any tough stems. Add mushrooms and reserve liquid to the casserole. Cover and simmer over low heat until the veal is tender, about one-and-a-half hours. Taste for seasonings. Stir in enough of the tomato paste to lightly thicken the sauce. Continue cooking, uncovered, 15 minutes longer, then check seasonings again.
  • Transfer to a serving dish and garnish with chopped parsley.

Nutrition Facts : @context http, Calories 286, UnsaturatedFat 8 grams, Carbohydrate 7 grams, Fat 11 grams, Fiber 2 grams, Protein 31 grams, SaturatedFat 2 grams, Sodium 743 milligrams, Sugar 3 grams

VEGETABLE-STUFFED LOIN OF VEAL WITH SWEETBREADS



Vegetable-Stuffed Loin of Veal with Sweetbreads image

Categories     Pork     Vegetable     Veal     Pistachio     Sherry     Spring     Gourmet

Yield Makes 10 servings

Number Of Ingredients 24

For sweetbreads, stuffing, and sauce
4 lb veal sweetbreads
1 tablespoon plus 1 teaspoon salt
1/2 cup shelled pistachios (not dyed red; 2 oz)
1 tablespoon olive oil
5 tablespoons unsalted butter
2 oz thinly sliced lean pancetta, chopped
1 medium onion, finely chopped
1 medium carrot, cut into 1/4-inch dice
1/2 celery rib, cut into 1/4-inch dice
1 large garlic clove, chopped
1 Turkish or 1/2 California bay leaf
1 (3-inch) fresh thyme sprig
1 cup medium-dry Sherry
1 cup veal demi-glace
1 cup water
3/4 teaspoon black pepper
6 oz spinach, coarse stems discarded (4 cups)
3/8 teaspoon freshly grated nutmeg
For veal
4 lb boneless veal strip loin roast or pork strip loin (not tied), completely trimmed of all fat, sinew, and silver membrane
2 tablespoons vegetable oil
Special Equipment
3 to 4 lb of weights such as large cans of soup or vegetables; parchment paper; kitchen string; an instant-read thermometer

Steps:

  • Prepare sweetbreads:
  • Soak sweetbreads in a large bowl of ice and cold water in the refrigerator, changing water occasionally (2 or 3 times), at least 8 hours. Drain sweetbreads and transfer to a 4-quart heavy saucepan. Cover with cold water by 1 inch and add 1 tablespoon salt. Bring to a boil, then reduce heat and simmer, uncovered, until sweetbreads plump and feel slightly firmer to the touch, about 3 minutes. Drain in a colander and transfer to a bowl of cold water to stop cooking. Cut away any fat and pull away as much membrane and connective tissue as possible with a small paring knife without breaking up sweetbreads.
  • Arrange sweetbreads in 1 layer in a baking dish, then cover with plastic wrap and top with another baking dish or plate holding weights. Chill sweetbreads, weighted, at least 8 hours.
  • While sweetbreads chill, blanch pistachios in a small saucepan of boiling water 1 minute, then drain and peel.
  • Pat sweetbreads dry and season with salt and pepper. Heat oil and 2 tablespoons butter in a deep 12-inch skillet over moderately high heat until foam subsides, then sauté half of sweetbreads, turning over once, until golden brown, about 4 minutes total, and transfer to a plate. Add 1 tablespoon butter to skillet and sauté remaining sweetbreads in same manner, transferring to plate.
  • Add remaining 2 tablespoons butter to skillet, then reduce heat to moderate and cook pancetta, stirring occasionally, until beginning to brown, 2 to 3 minutes. Add onion, carrot, celery, garlic, bay leaf, and thyme, then reduce heat to moderately low and cook, stirring, until vegetables are softened, 3 to 5 minutes. Add Sherry and bring to a boil, then add demi-glace, water, 1/2 teaspoon salt, 1/4 teaspoon pepper, pistachios, and sweetbreads and return to a boil. Reduce heat to low, then cover surface of mixture with a buttered round of parchment paper (buttered side down) and simmer sweetbreads, skillet partially covered with lid, until firm but still springy to the touch, 15 to 20 minutes.
  • Transfer sweetbreads with a slotted spoon to a bowl and, when cool enough to handle, pull apart into 1- to 1 1/2-inch pieces. Ladle cooking liquid through a sieve into a bowl, discarding bay leaf and thyme, and reserve. Reserve vegetables in another bowl for sauce and stuffing.
  • Make stuffing:
  • Cook spinach in a large pot of boiling salted water , uncovered, until wilted, about 20 seconds, then drain in colander. Transfer spinach to a bowl of cold water to stop cooking and drain again, squeezing handfuls of spinach to remove excess liquid. Chop spinach and stir into reserved vegetables along with 1/4 teaspoon salt, 1/4 teaspoon pepper, and 1/8 teaspoon nutmeg.
  • Stuff and roast veal loin:
  • Put oven rack in middle position and preheat oven to 400°F.
  • Make a hole for stuffing that runs lengthwise through veal: Beginning in middle of 1 end of roast, insert a sharp long thin knife lengthwise toward center, then repeat at opposite end of loin to complete an incision running through middle. Open up incision with your fingers, working from both ends, to create a 1 1/2-inch-wide opening. Pack loin with all but 2 tablespoons vegetable stuffing, pushing from both ends toward center.
  • Tie veal roast with kitchen string at 1-inch intervals along entire length of roast. Pat veal dry and season generously with salt and pepper.
  • Heat oil in an ovenproof 12-inch heavy skillet over high heat until just smoking, then brown veal, turning with tongs, about 5 minutes.
  • Transfer skillet to oven and roast veal until thermometer inserted diagonally 2 inches into meat (do not touch stuffing) registers 150°F, 45 to 50 minutes for veal; about 40 minutes for pork. Transfer roast with tongs to a platter and let stand 20 minutes.
  • Make sauce and reheat sweetbreads while veal stands:
  • Skim fat from sweetbread cooking liquid and bring liquid to a boil in a 2 1/2-quart heavy saucepan. Stir in remaining 2 tablespoons vegetables, remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, and remaining 1/4 teaspoon nutmeg. Add sweetbreads along with any veal juices accumulated on platter and simmer until just heated through. Remove from heat and keep warm, covered.
  • Discard string, then cut veal into 1-inch-thick slices and serve with sweetbreads and some sauce. Serve remaining sauce on the side.

STUFFED VEAL LOIN



Stuffed Veal Loin image

This is a little more time consuming than the recipes I have been posting lately but it is well worth the effort. It would be one to make for a special occasion or a dinner party to impress.

Provided by The Flying Chef

Categories     Veal

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 22

800 g veal loin
2 medium yellow peppers, roasted
150 g boursin garlic & herb spreadable cheese, at room temperature
150 g soft fresh goat cheese, at room temperature
20 baby spinach leaves
12 basil leaves
pepper
salt
garlic
4 large sun-dried tomatoes, drained
6 slices bacon
olive oil
olive oil
2 shallots, chopped finely
1 1/2 cups water
1 1/2 teaspoons instant chicken bouillon granules
2 tablespoons lemon juice
2 tablespoons capers
2 tablespoons fresh parsley, finely chopped
1/4 cup butter, 40-50g approx
pepper
2 teaspoons cornflour

Steps:

  • Roast peppers in 200c oven, flesh side down, until skin blisters and blackens. Allow to cool peel skin off and slice into thin strips, set to one side.
  • Stir the boursin and goats cheese until well combined, set to one side.
  • Slice veal down the middle, length ways, being careful not to cut all the way through. Open out and with a meat mallet pound until is of equal thickness and a rough rectangle shape. Season with pepper, salt and garlic powder.
  • Place spinach leaves down the centre of the veal to form about a 2 inch wide strip, lay peppers on top of spinach, arrange sun-dried tomatoes on pepper.
  • Set aside about 1/4 cup of cheese mixture for the sauce. Spoon remaining cheese mixture in an even log over the tomatoes, finally arrange basil leaves on the top of the cheese.
  • Fold veal over filling,and roll up, secure by tying kitchen string at several intervals down the length, also wrap the string once lengthwise around the veal to secure ends.
  • Cover ends of veal with aluminum foil to enclose filling completely. Cover veal and reserved cheese separately and chill for at least 6 hours. This can prepared a day ahead of time.
  • Melt the butter and olive oil in a large fryimg pan over medium high heat. Remove foil from ends of veal, keep to put back on. Brown veal on all sides, turning frequently, about 10 Min's. Remove from pan, replace foil on ends and drape bacon across the veal and tuck ends under.
  • Place veal in a roasting pan and roast in pre-heated oven 180c-190c depending on oven temps for 50 Min's, Remove and transfer to a chopping board and allow to rest 10 Min's before slicing.
  • Sauce.
  • Heat a small amount of oil in a pan and add shallots, cook until shallots soften.
  • Add water and stock granules, bring to the boil, reduce to a simmer, for a few minutes.
  • Whisk in lemon juice, capers and parsley, over a low heat gradually whisk in butter and 1/4 cup reserved cheese mixture.
  • Season with pepper.
  • Mix a little water with cornflour, add to sauce, turn the heat up slightly and cook, stirring, until mixture thickens.
  • To Serve: Remove foil, bacon and string from veal, slice into even slices, arrange on a plate and drizzle sauce over. I served mine with dilled carrots. So serve with your favourite veg and mash if desired.
  • I served this for three and it was perfect but I did not serve any starchy carbs with, so it may work for 4, but I would suggest upping veal to 1kg for 4.

Nutrition Facts : Calories 645.4, Fat 43.8, SaturatedFat 22.4, Cholesterol 214.2, Sodium 1157.6, Carbohydrate 13.3, Fiber 2.6, Sugar 1.6, Protein 49.9

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RECIPES/VEGETABLE-STUFFED-LOIN-OF-VEAL-WITH-SWEETBREADS ...
A collection of cooking recipes in json format. Contribute to dpapathanasiou/recipes development by creating an account on GitHub.
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ROAST LOIN OF VEAL WITH ROOT VEGETABLES RECIPE - FOOD NEWS
Season the veal and salt and pepper, spread the mustard over the top and sides, and cover the veal with the fatback. Arrange the veal, the garlic, and the shallot in a roasting pan just large enough to hold them, add the wine, and roast the veal in the middle of a preheated 325°F. oven, basting every 15 minutes, for 1 hour.
From foodnewsnews.com


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