Pork and Veal Meatballs on Polenta with Gremolata

One of the ways that I survive is by being organised.  Many of my friends, I believe, think I have a major control issue or am just simply crazy.  Menu planning, shopping lists, list of contents of freezer, family planner, etc., has just become part of our lives as with both hubby and I working full time and the kids with school and sporting activities there was a definite need to be organised not only to be prepared but the maximize the spare time that we did have.  I guess you either love it or hate it (or maybe don't understand it)!  I love it.

So needless to say I have menu planned the first week of the New Year.  As I plan Saturday to Friday it's only a small week especially as we went out for dinner with family last night to the Westernport Hotel in Hastings.  Now I mainly only plan dinners as lunches are normally quite standard weekdays but if I do plan to do a nice lunch on the weekend, for example, this is planned also.  Once the meals are decided I also make note of where the recipe is sourced from so whoever wants to come in and start preparing dinner they know what needs doing.  From the menu plan I get the shopping list and it all flows on from there.

I decided that tonight's dish, Pork and Veal Meatballs on Polenta with Gremolata, an Italian inspired dish would move away from all the foods and flavours of the Festive Season that we have been eating.  While the sauce itself is quite rich, the meatballs were moist and tender with a hint of cheese.  I did actually use pork an beef mince for this recipe as I did not have veal as the original recipe called for.  Both minces were only regular grade not the lean mince as required which would add to the richness and the fat content.  This also made it a tad oilier.  So stick to lean mince for this recipe.

The tomato sauce was very robust and really complemented the whole dish. This combined with the smooth creamy polenta made this meal quite comforting and I can only imagine would make a wonderful meal for a cold winters night.  The kids, not being fans of polenta, had boiled pasta instead.  I think if I had cooked more there would have been seconds taken by everyone that's for sure.

Pork and Veal Meatballs on Polenta with Gremolata

(Recipe adapted from Weight Watchers Australia)

Serves: 4

SmartPoints per serve: 10

SmartPoints per serve (using regular mince): 13

1 tablespoon olive oil

1 medium brown onion, finely choppped

1 celery stick, finely chopped

1 medium carrot, finely chopped

2 cloves fresh garlic, finely chopped

2 tablespoons tomato paste

400 gram canned diced tomatoes

1/2 cup water

250 grams lean pork mince

250 grams mince veal or beef, raw

3/4 cups grated parmesan cheese

salt 

freshly ground black pepper

1/3 cups fresh flat-leaf parsley, finely chopped

125 grams Instant yellow polenta

1 tablespoons fresh lemon rind, finely chopped

1/8 teaspoons garlic powder

Heat oil in a large saucepan over medium heat. Cook onion, celery, carrot and garlic, stirring, for 5 minutes or until softened. Add tomato paste and cook, stirring, for 1 minute. Add tomatoes and water and bring to the boil. Reduce heat and simmer, covered, for 15 minutes.

Meanwhile, combine mince, 2 tablespoons cheese, half the parsley, salt and pepper in a medium bowl. Roll heaped tablespoons of mixture into 12 balls.

Add meatballs to tomato mixture and cook for 15 minutes or until meatballs are cooked through and sauce thickens.

Meanwhile, bring 1 litre of water to the boil over high heat. Add polenta in a steady stream and cook, stirring, for 5 minutes or until soft and creamy. Stir in remaining cheese.

Combine lemon rind, remaining parsley and garlic powder in a bowl. Serve polenta topped with meatballs, sauce and gremolata.

(Click here for a printable version of this recipe)

Cottage Pie with Cauliflower Parmesan Mash

With our long weekend finishing yesterday - sadly it was back to work for me. Noel on the other hand had another day off with him taking one of his RDO's (Rostered Day Off). I have to officially say that I hate, absolutely HATE, going to work when he is lying in bed and I have to leave, a quick kiss goodbye then it's out the door.

As most of you know, I am an avid menu planner - avid I say - control freak Noel would say. But working full time (both of us) it's been a necessity for the past 20 odd year especially with having the two kids. I sit down normally on a Thursday evening and plan both the menu for the next week along with the shopping list.  I write the cookbook and page number next to the meal so realistically I remember where the recipe to follow is so we are super organised when it comes to cooking dinners nightly.

Needless to say, today Cottage Pie with Cauliflower Parmesan Mash was on the menu along with a committee meeting for the local Junior Football Club that we are involved in - meaning a HUGE evening of kitchen work and then the meeting. 

 

Thankfully, Mr Murray stepped up to the mark and made the Cottage Pie for tonight's dinner.  OMG the relief and the appreciation..... 

 

This cottage pie was a quite different to my normal gravy based minced and vegetable combination.  The meat mixture was of a tomato base but still jam packed with vegetables which I love - "sneaky vegies" are my favourite vegetables.  Now the topping.... where do I start.  I thought it was brilliant - not stodgy and heavy like a normal full potato mash.  The cauliflower made it so light and the was no overpowering cauliflower flavour. 

 

Cottage Pie with Cauliflower Parmesan Mash

(Recipe sourced from Weight Watchers Double-Up Dinners)

 

Serves: 8 (4 if freezing half)

ProPoints: 8

 

1 tablespoon olive oil

2 onions, finely chopped

2 carrots, finely chopped

4 garlic cloves, crushed

2 teaspoons smoked paprika

1 kilogram lean pork and veal mince

2 tablespoons plain flour

1/2 cup tomato paste

2 cups chicken stock

2 teaspoons red wine vinegar

2 tablespoons Worcestershire sauce

600 grams potatoes, chopped

1/2 large cauliflower, chopped

2 tablespoons chopped fresh chives, plus extra to garnish

salt

freshly ground black pepper

1/4 cup finely grated fresh parmesan cheese

 

Heat oil in a large saucepan over medium-high heat.  Cook onion, carrot and celery, stirring, for 5 minutes or until softened.  Add garlic and paprika.  Cook, stirring, for 1 minute or until fragrant.

 

Add mince and cook, stirring to break up lumps, for 5 minutes or until browned.  Add flour and cook, stirring, for 1 minute.  Add paste, stock, vinegar and Worcestershire sauce and bring to the boil.  Reduce heat and simmer, uncovered, for 20 minutes or until thickened.

 

Meanwhile, preheat oven to 180 degrees Celsius.

 

Boil, steam or microwave potatoes and cauliflower until just tender.  Drain.  Mash in a large bowl with chives until smooth.  Season with salt and pepper.  Cover and keep warm.

 

Lightly spray two 1.25 litre capacity ovenproof dishes with oil.  Divide mince mixture between prepared dishes.

 

Top with mash and sprinkle with parmesan cheese.  Bake for 20 minutes or until golden.  Serve sprinkled with extra chives.

 

If freezing do not bake.  Cool and wrap dish in a double layer of plastic wrap.  Wrap in foil.  Freeze for up to 2 months.  Defrost in fridge overnight and bake as per recipe above. 

 

 

(Click here for a printable version of this recipe)

 

Lebanese Pork and Veal Meatballs

This was an interesting recipe not only by name but by the way that you cook part of the actual recipe.  I have to say I was very intrigued and felt compelled to try it out.

Meatballs are a winner at any time as far as I am concerned - small mouthfuls of tender melt in your mouth bites are always enjoyed but these that are Middle Eastern infused topped the list.

The Lebanese rice was very different but was one of the conversation highlights.... really rice and pasta? Who would have thought?  But both these combined, cooked in the stock until tender, really made this dish as they both enveloped the flavours and made the meal complete.

If you are after some different and want a one pot wonder this perfectly fits the bill. 

Lebanese Pork and Veal Meatballs

(recipe adapted from WW Slow Cooking Cookbook)

 

Serves: 8

ProPoints per Serve: 10

 

400 grams lean pork mince

400 grams lean veal mince

4 garlic cloves, crushed

2 eggs, lightly beaten

2 teaspoons cumin

2 teaspoons ground coriander

1 teaspoon ground cardamom

2 tablespoons canola oil

2 white onions, thinly sliced

4 cups veal or chicken stock

1 cup long grain white rice

100 grams angel hair pasta

2 tomatoes, chopped

1 cup fresh coriander leaves

Combine mince, garlic, egg, cumin, coriander and cardamom in a medium bowl.  Mix until well combined.  Roll level tablespoons of mixture into 32 meatballs.  Cover and place in the fridge for at least 30 minutes.

Heat oil in a large saucepan over medium heat.  Cook meatballs, turning, for 5 minutes or until browned.  Transfer to a plate.

Reheat same pan over medium heat.  Cook onion, stirring, for 5 minutes or until softened.  Add meatballs and stock, bring to the boil.  Reduce heat and simmer, covered, for 2 hours.

Add rice and cook for 5 minutes.  Add pasta and cook for 10 - 12 minutes or until rice and pasta are tender and liquid has been absorbed.

Serve topped with tomato and coriander.

(click here for a printable version of this recipe)

Smokey Veal and Thyme Schnitzel with Creamed Spinach and Peas

Nothing beats a good crunchy schnitzel especially my favourite being veal.  The kids prefer chicken and normally Chicken Parmigiana.  Tonight's dinner was a crowd pleaser even the spinach was a hit.

 

The veal schnitzel had an amazing crunch as we used Panko breadcrumbs and laced them with smokey paprika and fresh thyme. Flavours that work really well together I have to say. Oven baked not fried made the flavours stand out as they weren't laidened with oil.

 

Creamed spinach and peas was simple to prepare and yummy to eat.  Unlike recipes I have seen years ago using lots and lots of spinach this was quick and easy.  This was a really nice side dish.

Smokey Veal and Thyme Schnitzels with Creamed Spinach and Peas

(Recipe sourced from Weight Watchers 1 Recipe 3 Ways Cookbook)

 

Serves: 4

ProPoints per Serve: 7

 

cooking spray

4 x 125 gram Veal schnitzels or leg steaks

1/4 cup skim milk

1/4 cup plain flour

1 egg, lightly beaten

2 teaspoons finely chopped thyme leaves

1 teaspoon smoked paprika

1 1/2 cups Panko breadcrumbs

1 brown onion

1 garlic clove, crushed

120 grams baby spinach leaves

1 cup frozen peas, thawed

1 tablespoon light thickened cream

lemon wedges

Preheat oven to 180 degrees Celsius.  Lightly spray a wire rack with cooking spray and set over a baking tray.

 

Whisk the milk, flour and eggs in a shallow bowl.  Combine thyme, paprika and breadcrumbs on a plate.  Dip veal, one piece at a time, in egg miture, then coat in breadcrumb mixture.  Lightly spray both sides of the veal with cooking spray and place on prepared rack.  Bake turning halfway through cooking for 15 - 20 minutes or until lightly browned and cooked through.

 

Meanwhile, lightly spray a large non-stick frying pan with oil and heat over medium heat.  Add onion and garlic and cook, stirring, for 5 minutes or until spinache has just wilted and peas are tender.  Add cream and cook, stirring for 1 minute.

 

Serve schnitzels with lemon wedges and creamed spinach and peas.

 

 

(Click here for a printable version of this recipe)

Veal Schnitzel with Spicy Pizzaiola Sauce

This dish was filled with an amazing flavour not to mention texture.  The veal is coated in crunchy Panko breadcrumbs served on top of a bed of fresh basil infused tomato pasta. 

 

A slight hint of the chilli was noticable but not overpowering in the pasta sauce which made a perfect bed for the yummy veal schnitzel.

 

Panko breadcrumbs are Japanese breadcrumbs and are available from Asian grocery stores or the Asian section in most supermarkets.

Veal Schnitzel with Spicy Pizzaiola Sauce

(recipe sourced from Weight Watchers Magazine May 2013)

 

Serves: 4

ProPoints per Serve: 11

 

400 gram can diced tomatoes

3 garlic cloves, crushed

1/2 teaspoon dried oregano

1/2 teaspoon dried chilli flakes

salt

freshly ground black pepper

250 grams fettucine or pasta of your choice

4 veal schnitzels, fat trimmed

1 egg white

2 teaspoons water

2/3 cup (50 gram) dried panko breadcrumbs

1 tablespoon olive oil

100 grams baby spinach

1/4 cup coarsely chopped fresh basil leaves

fresh basil leaves, to serve

Blend the tomato until smooth.

 

Lightly spray a small saucepan with oil and heat over medium heat.  Cook the garlic, stirring, for 30 seconds or until fragrant.  Add the tomator, oregano and chilli.  Season with salt and freshly ground black pepper.  Bring to the boil.  Reduce heat and simmer, covered, for 10 minutes.

 

Meanwhile, cook the pasta in a large saucepan of boiling salted water following packet directions or until al dente.  Drain.

 

Meanwhile, season the veal with salt and freshly ground black pepper.  Whisk the egg white and water in a shallow bowl.  Dip the veal in the egg white mixture then dip into the breadcrumbs to coat.

 

Heat the oil in a large non stick frying pan over high heat.  Cook the veal for 1 minute on each side or until gold and cooked through.

 

Stir the pasta, spinach and chopped basil through the sauce to coat well.  Divide the pasta among serving dishes and top with the schnitzel. 

 

Sprinkle with basil leaves to serve.

(Click here for a printable version of this recipe)

Veal Cutlet Martini

It has been a wonderful day - work was productive and I have a proud announcement (below) to share so I thought we definitely needed a nice dinner and a nice glass of vino to cap off the day.

Veal is always a favourite in our house.... Alex still refers to the thick cutlets as "fluffly pillows of meat" due to their tenderness.

This is a meal I came across a long time ago and knew that we would enjoy the welcome flavours of tomatoes, mushrooms and oregano with the veal cutlets all laced with a delicate trace of wine.  The recipe I somewhat followed was also an adaptation from Chef Tony Tammero of Palm Restaurant, New York, NY.

I was really impressed with the outcome - this meal was delish and infact it was deavoured tonight by all.

Veal Cutlets Martini

(recipe adapted from Veal Recipes) 

Serves: 4

ProPoints per Serve: 9

3 cups chicken stock
1 cup white wine
cooking spray

250 grams button mushrooms, sliced,

3/4 cup sun-dried tomatoes, rinsed of oil
1/4 cup chopped spring onions

2 tablespoons plain flour
1/2 teaspoon salt
1/4 teaspoon pepper

4 veal leg cutlets, 200 grams each
440 gram can diced tomatoes
1/4 cup fresh oregano leaves, roughly chopped

1 tablespoon arrowroot powder

2 tablespoons water

Add stock and wine to medium saucepan; bring to a boil. Cook over high heat until reduced by half, stirring occasionally.

Spray cooking spray in large nonstick frying pan and heat over medium heat until hot. Add mushrooms, sun-dried tomatoes and shallots to pan, cook and stir 5 minutes or until mushrooms have softened. Remove from pan.

Combine flour, salt and pepper in shallow dish. Lightly coat cutlets with seasoned flour.

Using the same frying pan, spray with cooking spray and heat over medium heat. Cook veal cutlets in pan for 4 to 5 minutes or until veal is cooked through, turning once. Remove cutlets; keep warm.

Add reduced stock mixture to pan. Cook and stir 1 minute or until browned bits attached to pan are dissolved. Return mushroom mixture to pan. Stir in tomatoes and oreganoIs said to stimulate the sex drive and boost fertility. It is also said to produce a general sense of well being for body and mind.. Combine arrowroot and water, mixing well. Stir into tomato mixture, return veal cutlets and cook until heated through and sauce thickens. Serve immediately.

(click here for a printable version of this recipe) 

My announcement... some of you have already heard, read and even seen but A Dash of Flavour, my nerdy hobby of keeping a food blog, made it into this month's Weight Watchers Magazine... what a thrill for us!!

Thank you to all of those that follow our blog, for the support, for the feedback and for sharing this blog with people you know - it is all definitely appreciated.  Also thanks to those that have tried some of the recipes featured and we honestly hope you have enjoyed them.

Pork, Mushroom and Sage Lasagne

My blogging has fallen victim to lack of time once again.  With school holiday recently occurring, a camping getaway which we as a family thoroughly enjoyed and then of course I have gone on a few road trips from work we seem to fall back into cooking quick and easy favourites, most that have already been blogged.

Today is Anzac Day so a mid week day off to remember the soldiers, past and present, their efforts fighting for world peace and their continuing protection of not only our country but many other countries.

Being home from work meant I could put a little more effort into preparing a Wednesday night meal.  I spotted a version of lasagne in a magazine recently, Women's Weekly Food for Friends, which I instantly knew I wanted to cook.  But also knew that it had to be modified to make it ProPoint friendly.

It took a little manipulating but it has been reduced to 14ppts per serve which is quite good for a rich lasagne. Strangely I didn't miss the tomato flavour of normal lasagne.  Infact this had such a unique flavour I am guessing not only from the sage but from the chorizo sausage as well.  The mushroom and white sauce mixture layered throughout the lasagne added moistness and creaminess.

I have to say like most lasagne this was quite fiddly getting all the elements sorted before putting all together but well worth it in the end.

Pork, Mushroom and Sage Lasagne

(recipe adapted from Women's Weekly Food for Friends)

Serves: 8

ProPoints per Serve: 14

cooking spray

1 small brown onion, diced finely

2 cloves garlic, crushed

1 Chorizo sausage (125grams), finely chopped

500 grams pork mince

500 grams veal mince

1/4 cup marsala

1 cup chicken stock

freshly ground black pepper

6 fresh lasagne sheets (Latina)

100 grams grated reduced fat tasty cheese

12 fresh sage leaves

mushroom mixture

cooking spray

1 small brown onion, diced finely

1 clove garlic, crushed

200 grams button mushrooms, finely sliced

1 tablespoon coarsely shredded fresh sage leaves

salt

freshly ground black pepper

white sauce

30 grams reduced fat butter or margarine

4 tablespoons plain flour

5 cups skim milk

1 teaspoon dijon mustard

Heat a large frying pan coated with cooking spray, add onion, garlic and chorizo,.  Cook, stirring, until onion softens.  Add minces, cook stirring until browned.  Add marsala and stock, bring to the boil.  Reduce heat, simmer, uncovered, until reduced by about a third.

Meanwhile make:

Mushroom mixture: Spray a medium saucepan with cooking spray, add onion and garlic, stirring, until onion softens.  Add mushrooms, cook stirring until mushrooms are browned.  Add sage, season to taste.  Remove from heat.

White Sauce: Melt butter in a non stick saucepan.  Add the flour, cook stirring, until mixture bubbles.  Gradually stir in the milk, cook stirring until mixture boils and thickens.  Stir through dijon mustard and simmer for 2 minutes.

Preheat oven to 180 degrees Celsius.

Spray a large ovenproof dish.

Mix 2 cups of white sauce with mushroom mixture.

Place 1/3 meat mixture in base of dish.  Top with 1/2 of the mushroom mixture.  Top with 2 sheets of lasagne. Repeat using another third of meat mixture and remaining mushroom mixture.  Top with 2 sheets of lasagne.  Spread remaining meat mixture and top with third layer of lasagne sheets.

Spread white sauce over lasagne sheets.  top with sage and sprinkle with cheese.

Bake, uncovered, about 40 minutes or until browned lightly.  Stand for 5 minutes before serving.

(Click here for a printable version of this recipe)

Veal Involtini with Rustic Vegetable Sauce

We had veal schnitzels in the freezer that needed using. I am a fan of the veal schnitzel but others in the house aren't. Therefore I had to find something different to do with them - something that was tasty.

I was looking around Taste.com and saw recipes for Involtini. Using some of the recipes for inspiration I set about creating my own version and with some success I must add.

Veal wrapped around a spinach, tomato and cheese stuffing served with a rustic style vegetable sauce is definitely a comfort dish.

Veal Involtini with Rustic Vegetable Sauce

Serves: 4
ProPoints per serve: 9

cooking spray
1 onion, diced
3 medium carrots, diced
1 teaspoon crushed garlic
2 teaspoons dried oregano
1 teaspoon sweet paprkia
1/2 teaspoon chilli powder (or to taste)
2 x 410 grams diced tomatoes

1 cup water

3 medium zucchini, diced
salt
freshly ground black pepper
8 veal schnitzels (800 grams)
150 grams baby spinach leaves
50 grams sun dried tomatoes, rinsed and chopped
120 grams low fat grated mozarella cheese

Preheat oven to 180 degrees Celsius.

Spray a large frying pan with cooking spray and heat over medium heat. Add onion, carrots and onions, cooking for 5 - 8 minutes or until slightly softened.

Add oregano, paprika and chilli powder, if using, stir well to cover vegetable mixture.

Stir through the diced tomatoes and water until combined. Reduce heat and simmer for 15 minutes.

Add zucchini, season with salt and pepper and continue to simmer for a further 10 minutes.

Meanwhile lay all veal schnitzels flat. At the wider end of each schnitzel layer baby spinach leaves, sun dried tomatoes and cheese. Wrap tightly and secure each roll up with tooth pick.

Heat a second frying pan and spray with cooking spray. Over a high add veal involtini and cook until browned and sealed.

Place on a foil lined oven tray and cook for a further 10 - 15 minutes. Veal should be cooked through but still tender.

Place Rustic Vegetable Sauce in a serving dish and top with Veal Involtini.


(click here for a printable version of this recipe)

Veal Steaks with Lemon and Caper Gremolata and Sweet Potato Salad

We hadn't had veal for a long time so I was looking forward to last night's dinner. In fact I was praying that I got home from work early enough to cook it. I was very busy yesterday and it was made worse by the fact I had to drive home in very heavy rain.

Anyway dinner was very easy to prepare and as this recipe is basically broken up into 3 steps it was somewhat quick also, besides the roasting of the sweet pototo time wise.

The Lemon and Caper Gremolata made a nice change from having a sauce and I have to say the taste and textures of the Sweet Potato Salad was very enjoyable also. However, the next time I cook this I will change the cut of veal. Don't get me wrong there was nothing wrong with using thin veal steaks we just prefer a thicker cut of meat so I feel this recipe would work well with a veal cutlet.

Veal Steaks with Lemon and Caper Gremolata and Sweet Potato Salad
(recipe sourced from WW ProPoints Programme Cookbook 2010)

Serves: 4
Points per serve: 11

800g sweet potato, cut into 2 cm pieces
cooking spray
3/4 cup fresh flat leaf parsley leaves, chopped roughly
2 teaspoons grated lemon rind
1/4 cup lemon juice
2 teaspoons baby capers, rinsed and drained
1 tablespoon olive oil
500 grams lean thin veal steaks, fat trimmed
1/4 cup dried cranberries
2 tablespoons pine nuts, toasted
1 tablespoon red wine vinegar
1 teaspoon wholegrain mustard

Preheat an oven to 220 degrees Celcius.

Place sweet potato on a baking tray. Lightly spray with cooking spray and toss to coat. Bake for 40 - 45 minutes or until golden and tender.

In a small jug whisk parsley, rind, juice, oil and capers together and set aside.

Lightly spray a large frying pan with cooking spray and heat over medium-low heat. Cook veal for 2 minutes each side or until cooked through.

Place cranberries, pine nuts, vinegar, mustard, roassted sweet potato in a bowl. Toss to combine. Serve veal topped with the lemon and caper gremolata, along with the sweet potato salad.

(click here for a printable version of this recipe)

Lemon Veal Cutlets with Smashed Potatoes

I have to say I wasn't quite sure on how this dish was going to turn out but I am glad that we gave it a go.

Lemon doesn't really strike me as a perfect match for veal in fact I would have thought the strong sharp taste would have overpowered the veal but to my surprise it didn’t – if anything it was a pleasant tang complimenting the soft pan fried veal.

Saying all of this though, I was the only one that liked the sauce. Noel and the kids had their meals without it and actually feel that they missed out on enjoying the flavours once combined. The only lemon sauce the kids like comes from the local Chinese take away and is served with battered chicken!

Lemon Veal Cutlets with Smashed Potatoes
(Recipe adapted from WW Cooking for Everyone)

Serves: 4
Points per serve: 6.5

1 kilogram baby chat potatoes, cleaned
cooking spray
¼ cup plain flour
salt
freshly ground black pepper
4 veal cutlets (150g), all visible fat trimmed
1 tablespoon baby capers, drained
¼ cup lemon juice
¼ cup water

Preheat the oven to 200 degrees Celsius.

Cook the potatoes in a saucepan of boiling water for 10 – 15 minutes or until tender. Drain and allow to cool slightly. Place the potatoes on a lined oven tray and using a potato masher, gently press the potatoes to squash them. Cooked with cooking spray and bake for 30 minutes or until golden and crisp.

Place the flour in a large snap lock bag and season with salt and pepper. Add the veal, seal the bag and toss to coat veal cutlets completely. Remove from bag shaking off the excess flour.

Heat a large frying pan and coat with cooking spray. Add the veal and cook for 2 – 3 minutes each side or until cooked to your liking. Remove from pan and keep warm.

Add the capers, juice and water to the pan. Using a wooden spoon scrap along the bottom to pick up any bits. Bring to the boil, stirring.

Serve the veal drizzled with the pan juices accompanied by the smashed potatoes and vegetables of your choice.

(click here for a printable version of this recipe)

Veal Campagnola

I cannot believe how busy this time of the year becomes not matter how organised I seem to be. My menu planning is hit and miss - not cooking what's planned and at times starting to stress a little.

However I vowed that tonight's meal would be a healthy happy one - a sit down at the table dish and I fancied something different. I have been on a bit of an avocado rush this last week also... can't seem to get enough of them.

This recipe I found in a Weight Watchers Cookbook and it grabbed my attention the minute I saw it. It had an amazing flavour, even the kids loved it. I served this with a Potato, Carrot and Onion Bake. We will definately be cooking this again.

Veal Campagnola
(recipe adapted from Weight Watchers Secret of Success 2009)

Serves: 4
Points per serve: 4.5

cooking spray
4 x veal leg steaks (120g each) fat trimmed
1/3 cup tomato salsa
1/2 large avocado, peeled and thinly sliced
4 slices prosciutto (60g)
50 grams reduced fat vintage cheddar cheese, thinly sliced

Spray frying pan with cooking spray and heat over medium to high heat. Add the veal and cook for 2 minutes each side or until lightly browned. Place veal on a foil lined oven tray.

Preheat the grill to medium-high. Top the veal with the salsa, avocado, prosciutto and cheese. Place under grill and cook for 4 minutes or until the cheese is melted and golden.

(click here for a printable version of this recipe)

200th Post Giveaway Winner!!!

(sorry about the horrid photo!!)

The winner of the Australian Woman's Weekly Cookbook - Christmas is: Country Mum.

Can you please email me your postal address so I can send you your prize.

My email is houseofmurray@bigblue.net.au

Thanks to everyone for entering...... and happy cooking!

Glazed Pork and Veal Meatloaf

Meatloaf is something I haven't cook for years until recently.

I remember when I was in Singapore living with my cousin Rhian and her meatloaf.... OMG that was good. So moist, cooked in the microwave and covered with a sticky, gooey, glaze. I was hooked! Serve as meatloaf sandwich ~ a meal suited for an globe trotting, partying 18 year old, trust me they were good. I was there for a month and we had it quite a lot.

Then a few years later I cooked Meatloaf, my cousin's version, when Noel and I started living together, which we both enjoyed but as I was battling with my weight and as "our" version had no ingredient boundaries it was something that I just didn't cook anymore. In a recent Weight Watchers Magazine, there was a recipe for Glazed Meatloaf, which of course caught my attention as not only did it look good but it brought back the good memories. I have to admit, I got excited.

I showed Noel and he was keen to give it a go, also remembering the one I used to make. The kids looked at me strangely when I asked if they wanted Meatloaf for dinner. To be honest, the only meatloaf my kids knew of - sang!!

But now I think I could cook this every night for dinner and there would be no complaints. The kids love it, especially sliced and in a nice fresh bread roll with a slice of swiss cheese..... mmmmmm!!

Glazed Pork and Veal Meatloaf

Serves:6

Points per serve: 5

cooking spray

3 slices white bread, crust removed and torn

½ cup skim milk

500 grams premium pork & veal mince

2 garlic cloves, crushed

1 medium brown onion, grated

1 carrot, peeled and grated

1 zucchini, grated

3 rashers bacon, fat removed and chopped

2 teaspoons fresh thyme, chopped

½ cup flat leaf parsley, chopped finely

2 tablespoons Worcestershire sauce

2 eggs lightly beaten

1/4 cup tomato sauce

1/4 cup barbecue sauce

1 teaspoon american mustard

1/2 teaspoon curry powder

Preheat oven to 180 degrees Celsius.

Spray an 8cm x 17cm loaf pan with cooking spray.

Place bread in a large bowl. Add milk stand for 10 mins. Add mince, garlic onion, carrot, zucchini, bacon thyme, parsley, sauce and eggs into a bowl. Stir to combine well. Press mince mix into a prepared pan. Bake 30mins on a baking paperlined tray.

Meanwhile combine tomato sauce, barbecue sauce, mustard and curry powder in a small bowl until mixed well.

Remove from oven. Loosen the loaf from the sides of the pan and then turn pan upside down onto the baking tray. Remove the loaf pan and brush the loaf with 2/3 of the sauce mixture. Return the pan, continue to bake for an extra 30 mins or until golden brown and cooked through.

Glaze top of loaf with remaining sauce mixture. Serve hot or cold.

(click here for a printable version of this recipe)

Veal Cutlets with Mustard Sauce

Out of all the cuts of veal I would have to say that we all enjoy the cutlets the best - a bit like a beef rib eye. A thicker cut of meat but still very tender. When I tell Alexandria, our 8 year old, we are having veal cutlets she always asks if that is the "fluffy cushion" meat?? LOL!!

Normally I just pan fry the veal and serve with a seperate sauce for example blue cheese or creamy mushroom but tonight I thought it was time to try something different and I really fancied experimenting with mustard for some unknown reason! I have to say that I am glad that I did.

Veal Cutlets with Mustard Sauce

Serves: 4
Points per serve: 6

4 Veal Cutlets, 200g each
3 tablespoons dijon mustard
freshly ground black pepper
1 tablespoon olive oil
1 cup dry white wine
cooking spray
1 cup water
1 teaspoon chicken stock powder

Place veal cutlets in a shallow dish or a snap lock bag. Mix together the mustard, pepper, olive oil and wine until well combine. Pour over the cutlets and allow to marinade for at least 30 minutes, longer if time permits.

Heat a large non stick frying pan and spray with cooking spray. Remove the cutlets reserving remainder of the marinade. Fry cutlets 3 - 4 minutes eash side or until cooked to your liking. Transfer to a plate to allow to rest.

Meanwhile return pan to stovetop, add the combined water and stock powder to deglaze the pan, scrapping while stirring over a high heat. Add the reserved marinade and mix well. Allow to boil and reduce by half.

Serve with the cutlets.

(Click here for a printable copy of this recipe)

Springtime Veal Stew

I know that you all already know that I love using my slow cooker not matter what time of year it is but as the year goes on I do get bored with using tomatoes and or red wine as the sauce base.

I must admit that when I saw this recipe I had to try it as the concept of adding cream in the last 10 minutes of cooking intrigued me. The fact that this recipe was simple also helped and any vegetables can be used. And I must say that I was glad I tried, it was really nice to have a meat dish with a creamy sauce, it made such a pleasant change. Best of all though, everyone ate it and said they enjoyed it!

Now that I have cooked this once I will look for ways to make it more weight-friendly, I already have adjusted the recipe a little but there is still room for improvement. I am sure that this dish would also work well with lamb, replacing the thyme with rosemary.

Springtime Veal Stew

(recipe adapted from Essentials of Slow Cooking)

Serves: 6

1 kilogram veal, diced
salt
freshly ground black pepper
cooking spray
1 onion, finely diced
80g ham, diced finely
1/2 cup white wine
1 cup water
1 teaspoon chicken stock powder
1 tablespoon dried thyme
4 carrots, peeled and diced
1 bunch asparagus, trimmed and cut in 2 cm pieces
1 red capsicum, diced into 2 cm cubes
1 cup frozen baby peas
1 cup lite thickened cream

Season veal cubes with salt and pepper. Spray a frying pan with cooking spray and cook veal in batches until browned and sealed completely. Set aside.

To the same pan add the onions and ham and saute over medium heat for 2 minutes. Pour in the wine and deglaze the pan, scraping up the browned bits with a wooden spoon. Stir in the combined water and chicken stock and bring to the boil.

SLOW COOKER: Transfer the veal and the juices to a slow cooker. Sprinkle with thyme. Add the stock mixture. Cover and cook until the veal is very tender, 2 1/2 hours on high setting or 5 1/2 hours on low. Add the carrots and capsicum, cover and cook for a further 30 - 40 minutes until they are almost tender. Add the asparagus and peas and continue to cook, covered, until the vegetables are tender, about 15 - 20 minutes. Stir in the cream and cook until the sauce is heated through, about 5 minutes. Season with salt and pepper to taste.

STOVE TOP: Transfer the veal and the juices to a large dutch oven. Sprinkle with thyme. Add the stock mixture. Cover and cook over a very low heat for 1 1/2 hours. Add the carrots and capsicum, cover and cook for a further 30 - 40 minutes until they are almost tender. Add the asparagus and peas and continue to cook, covered, until the vegetables are tender, about 15 - 20 minutes. Stir in the cream and cook until the sauce is heated through, about 5 minutes. Season with salt and pepper to taste.

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GIVEAWAY RESULT

Before I forget I have to announce my Giveaway winner.... thanks to all those that stopped by and left a comment sharing your favourite "local" food or dish. I have to say it was a hard decision to make as two of the "local" dishes were really tempting my tastebuds.

The winner of the 5 Womans Weekly Mini Cookbooks is......

~~~ Donna-FFW ~~~

Congratulations!!! The dish you described, Blueberry and Peach Summer Torte, using local produce sounds delish and also, to me, a typically American dessert! (ant that's a good compliment by the way!).

Donna can you please email me your postal address? PS Can I have the recipe too?? Pretty please?

LellyJ - I have to say as tempting as muttonbird sounds (NOT!!!) I loved your comment!! I definitely had a giggle!! And Katy the wine would be very tempting.

Thanks again to everyone who took the time to leave a comment....

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Veal Medallions and Baby Potatoes with Creamy Sun-dried Tomato Sauce

This dish sounds quite complex but is actually quite easy, in fact I had forgotten how easy it actually was!! Not to mention how flavoursome it is with the creamy sun-dried tomato sauce complimenting the veal.

Now the easy part to this dish starts with using sun-dried tomato pesto from a jar instead of fussing around with sun-dried tomatoes and processing them into a puree ... can it get any easier?

Yes it can, this recipe calls for tinned baby potatoes also!! I however didn't have the tinned variety so I used baby chat potatoes which I peeled and boiled to tender but do not overcook.

Veal Medallions and Baby Potatoes with Creamy Sun-dried Tomato Sauce

(recipe source: WW Quick Eats)

Serves: 4

Points per serve: 5.5

4 x 125g lean veal steaks

4 shallots, chopped

2 tablespoons sun-dried tomato pesto

1/4 cup dry white wine

1 teaspoon chicken stock powder

1/2 cup water

1 teaspoon dried thyme leaves

1 tablespoons fresh basil leaves, finely sliced

2 tablespoons light cream

2 x 410 g cans baby new potatoes, drained and halved or quartered

Coat a pan with cooking spray and heat. Cooke the veal until browned and tender. Do not overcook. Set aside.

To the same pan add the shallots, pesto, wine, stock, water and herbs. Bring to the boil, remove pan from heat and quickly stir in the cream.

Add the potatoes and return the veal to the pan. Reheat, without boiling, until potatoes and veal are heated through.

Pan Fried Veal with Tomato and Rosemary Sauce

This is a recipe that I have been wanting to try for awhile but have hesitated due to my husband's past dislike of veal. To be honest I was never sure where his dislike of veal came from considering he likes all meats but I am not complaining as now he has acquired the taste for it.
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The last time we went to the local RSL for dinner I order the veal cutlet and as usual Noel had a try of my meal, enjoyed the veal and we have been buying veal ever since. While discussing his recent change in tastebuds he actually told me "that it probably wasn't the veal he disliked in the past it was probably the way that I cooked it!!" What the?
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Anyway all is good in The House of Murray now and veal is now a regular meat on our menu. The kids enjoy it too, which is always a counted blessing.
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The verdict on this recipe - DELISH. "Mam you can cook this again" - words that bring joy to my ears.
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Overall a very easy dish to prepare and cook. The flavour of the rosemary infused tomato sauce with the mashed pumpkin was amazing and a really nice combination. The tenderness of the veal really made the dish so be careful not to overcook this delicate meat.
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Pan Fried Veal with Tomato and Rosemary Sauce

Adapted from: WW Pure Taste

Serves: 4
Points per serve: 6.5

1 tablespoon olive oil

4 x veal steaks, 150g each
2 tablespoons finely chopped fresh rosemary

2 teaspoons crushed garlic

1 small red chilli, seeded and finely chopped
4 x 425g tins diced tomatoes
1 tablespoon tomato paste

salt and freshly ground black pepper to taste
500g pumpkin, peeled and cut into chunks

200 grams baby spinach leaves

Heat 2 tsp olive oil in a non stick frying pan and cook the veal until browned on both sides. Remove from pan.

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Heat the remaining oil in the same pan, add the reosemary, garlic and chilli. Stirfry for 1 minute or until the rosemary becomes aromatic. Add the canned tomatoes and tomato paste, mix well and bring mixture to the boil. Simmer, uncovered, ove medium heat for 10 minutes or until the sauce thickens. Season to taste.

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While the sauce is simmering, steam the pumpkin until tender, season to taste and mash. Cover with cling wrap to keep warm (if need you can microwave for a minute or so to reheat prior to serving).

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When the sauce has thickened return the veal to the pan and simmer until the veal is just heated through.

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Place the pumpkin on a plate and top with the spinach leaves. Serve the veal on the bed of mash with the sauce spooned over.

Veal Goulash

Another meal cooked in the slow cooker and as usual meat very tender. Not only was the smell fantastic walking in the front door from work but the taste was great!
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Veal Goulash

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Serves: 8

Points per serve: 4

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4 teaspoons vegetable oil

1 kilogram veal, cut into chunks

2 onions, sliced

1 large red capsicum, diced

2 teaspoons crushed garlic

2 teaspoons cumin seeds

2 tablespoons sweet paprika

2 tablespoons plain flour

2 cups beef stock

1 cup red wine

4 tablespoons tomato paste

2/3 cup light sour cream

4 tablespoons chives, chopped (optional)

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In a large bag place flour and diced veal. Toss until all the veal is coated with the flour.

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Heat oil in a non-stick frying pan. Cook veal in batches until browned and sealed on all sides.

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Place in slow cooker. Add the onion, capsicum, garlic, cumin seeds and paprika to slowcooker also.

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In a jug mix the red wine and tomato paste together and then stir into casserole along with the beef stock. Cover slow cooker.

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Cook on low for 10 - 12 hours or high for 6 - 8 hours.

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Turn off slow cooker, stir through the sour cream. Once served sprinke with chives (if using).

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