Vegetable Stuffed Loin Of Veal With Sweetbreads Recipes

STUFFED SWEETBREADS

Steps:

• Preheat an oven to 375 degrees F.
• In a medium mixing bowl, combine the hard boiled eggs, parsley, onions, bread crumbs, melted butter, and enough broth, as needed, to make a wet stuffing. Pat the sweetbreads dry with a paper towel and make a pocket in the middle of the sweetbreads big enough to fill. Season the sweetbreads with salt and pepper and fill cavity with stuffing mixture. Heat the grapeseed oil in a medium skillet with an oven safe handle. In a shallow bowl, season flour with salt and pepper and dredge sweetbreads in flour, shaking off excess. Gently transfer sweetbreads to hot skillet and sear for 3 to 4 minutes per side. Place the whole pan in the preheated oven to finish. Test for doneness after about 5 more minutes by touching the sweetbreads to see if the interior has "tightened up" enough so it will remain intact when it is sliced. When this point has been reached remove from oven and let rest for about 20 minutes to allow all the flavors to flow back into the sweetbreads and allow it to set up before slicing.

VEGETABLE-STUFFED LOIN OF VEAL WITH SWEETBREADS

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 BREAST OF VEAL

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.

STUFFED VEAL LOIN SERVED WITH FRESH SPINACH

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.

PAN-ROASTED VEAL STUFFED WITH SPINACH

Steps:

• Remove any large, thick stems from the spinach and rinse the leaves in cold water. Put the spinach in a pot with just the water that clings to the leaves and sprinkle with salt. Cover and cook over medium-high heat until all the spinach is wilted. Drain in a colander and press with a large spoon to remove as much water as possible.
• Lay the veal flat and trim the excess fat (do not remove all of it, or the roast will be too dry when done). Spread the spinach over the veal and add the garlic cloves evenly spaced apart. Roll up the veal jelly-roll fashion and tie it securely with kitchen twine.
• Put the butter and vegetable oil in a heavy braising pan that will hold the veal comfortably and place it over high heat. When the oil and butter are hot, put in the veal and brown it well on all sides. Season with salt and pepper, then add the wine. Allow the wine to bubble for 1 to 2 minutes to evaporate the alcohol and use a wooden spoon to loosen the tasty bits stuck to the bottom of the pan. Add the tomatoes. When they begin to bubble, lower the heat so that the contents of the pan cook at a gentle but steady simmer. Cover the pan with the lid slightly askew and cook until the meat is tender when pierced with a fork, about 1 1/2 to 2 hours. Turn the meat from time to time and add a little water to the pan if all the liquid evaporates before the veal is done.
• When ready to serve, cut the veal in slices about 1/2 inch thick and remove the twine. If the sauce in the pan needs to be reduced, raise the heat and cook until it is thick enough to coat a spoon. Arrange the veal slices on a platter and pour the hot sauce over them. Serve at once.

STUFFED VEAL LOIN

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.

VEAL STUFFED WITH A MOSAIC OF VEGETABLES

Steps:

• To prepare the veal: Cut the strings or netting if the roast is tied (as it usually is), and lay out the meat in a slab. Trim off excess fat on both sides and any membranes or silver skin that cover the muscles. Turn the slab so the inside (where bones have been removed) faces up-it will be a rough rectangle of uneven thickness. The next step, butterflying, will enlarge and even out the slab to a nearly square sheet of meat of even thinness.
• With a long, sharp knife, slice into the thickest part of the meat, cutting from the middle of the slab toward the edge almost all the way through-then open up the flap you've created, like opening a book. Pound the butterflied section of meat to even it out. In the same way, butterfly portions of meat on other parts of the slab to spread and thin the veal, pounding each section after you slice and unfold it. Butterfly small mounds of thick muscle where necessary to thin it, or-if a hole opens in the sheet-butterfly an adjacent portion of meat and use the flap to cover the hole. Continue the gradual butterflying until the veal is about 16 inches on the long sides and about 12 inches on the short edges-roughly square and about 1/2 inch thick. Cover the veal with plastic wrap while you prepare the stuffing frittata.
• Pour the olive oil into the skillet, and set over medium-high heat. Toss in the sliced onions and carrot matchsticks; stir and cook for a couple of minutes, until sizzling, then toss in the zucchini and red-pepper strips. Sprinkle on 1/2 teaspoon of salt and several grinds of black pepper, and cook, stirring and tossing, for 5 minutes, until the vegetables are lightly caramelized but still al dente. Scatter in the peas and the spinach leaves, turning them over with the other vegetables until they start to wilt and release their liquid. Continue to cook the vegetables, stirring frequently, until the excess water in the pan has evaporated.
• Meanwhile, beat the raw eggs with 1/2 teaspoon salt and 1/2 teaspoon freshly ground black pepper, then whisk in the grated cheese and milk. When the spinach is cooked and dry, pour the egg mixture into the skillet. Cook, turning and scrambling the eggs with the vegetables, until the curds are set but still a bit wet and glistening. Remove the pan from the heat, and let cool briefly.
• Uncover the flattened veal sheet, and season the top with the remaining 1/2 teaspoon of salt. Spread the vegetable frittata in an even mound the length of the veal, leaving several inches of the meat uncovered on both long sides, and an inch or so on the ends, to form flaps. Arrange the frittata so the vegetable sticks are distributed evenly and somewhat aligned lengthwise to give a mosaic effect when you slice the cooked roll. Set the hard-boiled eggs in a line nestled in the vegetable frittata. Again, for the prettiest cross-section, align the eggs end to end. (If you can't fit in all the hard-cooked eggs, enjoy any extras in another dish!)
• Fold one long flap of the veal over the filling, then the other, enclosing the eggs in a long oval. Starting at one end, tie the veal closed with loops of twine, spaced about 3 inches apart: use one long piece of twine to form a connected series of loops, or make several tight loops, to secure the roll all along its length. Tuck the open ends of the veal against the roll, and tie another length of twine lengthwise around it, so it is completely closed.
• Spread out the cheesecloth, set the meat on one of the short edges, and roll it up tightly in the cloth. Twist the cloth on each end of the roll-like a candy wrapper, tightening it up against the meat-and secure the twisted ends with twine. (If there's lots of excess cheesecloth on the ends, cut it off.) Finally, tie three or four tight loops around the cloth-wrapped roll along its length, further compacting and securing it.
• To poach the veal: Drop the chunks of onion, carrot, and celery, the bay leaves, and the 1/3 cup salt in the big saucepan, and set the tied roll on top. Pour in enough cold water to submerge the meat completely, cover the pot, and heat the poaching liquid to a gentle boil. Adjust the heat to maintain a steady, gentle bubbling, and let the veal cook, tightly covered, for 2 hours. The meat should remain completely covered while it cooks gently. Rotate the roll carefully in the pot once or twice, add water if necessary, and adjust the heat as needed.
• Turn off the heat after 2 hours, and lift the roll out of the poaching liquid (use tongs to grasp the twisted ends). Let the water drain off, then set the veal on a wide sheet pan or cutting board on an even surface. Place another sheet pan on top of the meat, and weight it down with your big saucepan (you can discard the poaching liquid first) or heavy cans or other objects. Center the weights atop the veal roll so it is evenly compacted.
• Keep the veal pressed for an hour or longer, until it cools to room temperature. Remove the weights, and pour off any liquid that has collected in the pan. Cut off the outer twine, and carefully unwrap the cheesecloth from around the meat; snip the inner loops of twine and remove it all. Transfer the veal to a cutting board, taking care to keep it intact.
• When you're ready to serve, slice the veal crosswise with a sharp knife, first cutting off one of the meaty end pieces (tomorrow's treat!), until you expose the colorful mosaic of stuffing. Slice as many pieces of cima as you'll serve-I like them about 2/3 inch thick-and arrange them overlapping on a platter. Or present individual portions, a slice or two on each plate, with spoonfuls of Salsa Verde alongside. Have bowls or goblets of Salsa Verde at the table, too.

SAUTEED SWEETBREADS (LAMB OR VEAL)

Steps:

• Put Salt& vinegar in a saucepan with enough water to cover the sweet breads, bring to a boil.
• Add sweetbreads, cover and simmer for 20 minutes.
• Immediately drain and cover with cold water.
• Drain and cover with cold water.
• Remove all the membranes and tubes.
• Slice in half crosswise (you'll have 8 halves).
• Dredge in flower& garlic.
• Heat butter& oil in a skillet.
• Saute the sweetbreads until browned3-5 minutes.
• Sprinkle with the bacon.