Lizzie's Recipes

A collection of easy to make recipes

Archive for the category “Veal”

Sensational Sarma (Stuffed Cabbage Rolls)

The Balkan name is Sarma – we call them Cabbage Rolls…  There is something so wonderful about this combination of cabbage, meat and rice – it’s so simple yet so damned delicious.  I don’t know anyone who doesn’t salivate over the thought of Sarma and mashed potatoes….  Heaven on a plate…

We have several friends with kind Mothers who have guided us over the years  – Macedonian, Serbian, Polish – they all recommend the same trick – you must use whole sauerkraut leaves!  You can buy these as a whole head in some Continental Deli’s but the smell is quite daunting.  Luckily you can also buy the whole leaves rolled and packed into the massive jars I recently stumbled across at my local fruit shop/deli.  There are 12 big leaves stuffed in the jar.  Some are bigger than others and can be halved.  We got 16 rolls out of the one jar.

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Vegeta is a Croatian mixture of salt and spices.  It also has a little MSG in it but didn’t leave us with any after effects as we didn’t use much.  It takes the place of salt in this dish and is very strong so use it sparingly…

Some recipes call for the addition of Speck which is an Italian smoked fatty meat from the pork belly.   I substituted with Kaiserfleisch which is basically the same thing but with much less fat.  It gives the rich smoky bacon taste to the meat filling..

My husband has a good mate at work who supplies us with authentic Hungarian paprika – his parents regularly bring back kilograms of the stuff when they visit the old country. It is vital to use a really good quality paprika as the authentic taste of this dish is in the spices…

My only tip is keep an eye on them while baking in the oven – the rolls absorb most of the stock and I found I basted the top layer a couple of times to keep them moist.  You can add additional stock if needed…  What is left at the bottom of the dutch oven is a gloriously tasty liquid – don’t waste it  – spoon it over the rolls and enjoy…

All packeed in and ready for the oven

All packed in and ready for the oven

Two hours later - delicious Cabbage Rolls are ready to serve

Two hours later – delicious Cabbage Rolls are ready to serve

Served with creamy mashed potato and a dollop of sour cream...  A sprinkinge of paprika adds some colour

Served with creamy mashed potato and a dollop of sour cream… A sprinkling of paprika adds some colour

Ingredients: 

2 tablespoons olive oil

2 onions, diced

3 garlic cloves, crushed

150 g kaiserfleisch, finely diced

1 large red capsicum, finely diced

2 tablespoons sweet paprika

500 g minced beef

500 g minced veal

1 generous tablespoon tomato paste

1 teaspoon Vegeta (or a vegetable stock cube, crumbled)

1 tablespoon mustard powder

1 teaspoon freshly ground black pepper

½ cup arborio rice

1 egg, beaten

½ cup chopped flat-leaf parsley

pickled cabbage leaves (large leaves can be cut in half to make 2 leaves)

2-3 cups of chicken stock

additional paprika to sprinkle over top

shredded sauerkraut for the oven dish

Method:

Heat the oil in a frying pan and fry the onions, garlic, red peppers and speck for a few minutes

Stir in the paprika and tomato paste and mix well

Remove from the heat and leave to cool

Combine with the minced meats, Vegeta, mustard powder and pepper

Stir in the rice, egg and parsley.

Combine well using your hands

Place the cabbage leaves on a board and add a generous handful of the mixture to each one

Shape the stuffing into a sausage and roll up inside the leaves, tucking the ends of the leaves back into the rolls.

Lay the sauerkraut over the base of a large Dutch oven

Pack in the rolls so there are few gaps

There will be 2–3 layers in the pot

Top with another layer of sauerkraut

Pour over the chicken stock and sprinkle with additional paprika

Bake in a 170c-180c oven for around 2 hours

Check on the rolls occasionally and baste with the stock – if there is too little, add in additional stock to prevent the rolls drying out.

Serve with creamy mashed potato and a dollop of sour cream

 

Bon Appetit!  🙂

Lizzie’s Pork & Veal Meatballs

There is nothing on this planet that can’t be enhanced by the addition of meatballs.  They are one of our favourite things to eat and I make them on a regular basis.  We eat them in tomato sauce with pasta, I make big fat ones that go beautifully with mashed potatoes and gravy.  I also make these smaller ones which are perfect to drop into a soup or just scoff as a snack.  My huband eats them as they are coming out of the pan…

A kilo of mince will make around 40 meatballs.  They freeze very well…  Enjoy!

Pork & Veal Meatballs

 

 

Ingredients:

1 kilogram of pork & veal mince

2 slices of bread soaked in milk

3 tablespoons of tomato sauce

Large handful of grated parmesan cheese

½ cup finely chopped parsley

½ teaspoon of freshly grated nutmeg

Salt & pepper to taste

Butter for frying

Method:

Soak the bread in a bowl until soft and mushy then squeeze out most of the milk

Add to the minced pork and veal along with the rest of the ingredients seasoning with salt and pepper to taste

Using your hands, mix everything together thoroughly

Using wet hands scoop out a small amount of mince mixture and roll into a meatball between your palms.

They should be about the size of a large walnut but can be any size you want really…

Heat a generous amount of butter in a large pan and when sizzling, gently put the meatballs in

Cook over a medium heat taking care not to burn the butter and shaking the meatballs from time to time. Use tongs to flip them over if necessary

They should take around 8-10 minutes to cook through

Drain on paper towels before serving…

 

Bon Appetit! 🙂

Risoni Meatball Bake

There’s not much that can’t be improved by the addition of some meatballs.  And when the meatballs are stuffed with gooey mozzarella cheese it’s even better!

I came across this recipe in a newspaper and it has immediately become a meal I will make over and over.  So easy and very, very tasty…

The meatballs are prepared and browned all over first and taken out of the pan.  Add the rest of the ingredients, bring to the boil and pop the meatballs back in.  Thirty minutes later you have the most delicious dish.  All it needs is some garlic bread or a green salad to serve with it..

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Ingredients:

50g mozzarella cheese

2 sprigs fresh rosemary leaves picked and finely chopped

1 sprig of fresh rosemary left whole

600g of pork & veal mince

2 cloves garlic, grated

1 tablespoon finely chopped fresh oregano

1 lightly beaten egg

¾ cup panko crumbs or fresh breadcrumbs

2 tablespoons olive oil

1 medium brown onion chopped

1½ cups chicken stock

2 x 410g cans of tomatoes & paste (Ardmona brand is excellent)

1 teaspoon sugar (the sugar takes the tartness from the tomatoes and gives a lovely flavour)

¾ cup dried risoni pasta

grated Parmesan cheese and oregano leaves to serve

Method:

Cut the mozzarella into 8 even sized pieces

Combine the mince, garlic, finely chopped rosemary, oregano, egg and breadcrumbs in a bowl. Using your hands, mix well

Season with salt & pepper

Roughly divide into eight balls and flatten each one to form a disc

Place a piece of cheese on each disc and roll up to make a ball

(At this stage these can be placed on a baking paper-lined tray and refrigerated for use later if required)

In the meantime, preheat the oven to 190/170c fan-forced.

Heat 1 tablespoon of oil in a heavy based flameproof roasting pan over a medium high heat

Cook the meatballs, turning, for 5 minutes or until browned all over

Transfer to a plate

Heat remaining oil and add the onions

Cook for 5 minutes or so until softened

Add remaining rosemary sprig, chicken stock and tomatoes

Bring to the boil and add the risoni

Stir well and add salt & pepper & sugar to taste

Return the meatballs to the pan and gently stir to coat them in the sauce

Bake for 25-30 minutes, stirring gently about halfway though cooking, or until the risoni is tender and the meatballs are cooked through.

Discard rosemary sprig

Serve sprinkled with Parmesan cheese and oregano leaves

Bon Appétit!  🙂

Lizzie’s Sausage Rolls

There is nothing more delicious on this planet than a homemade sausage roll.  The best thing about them is that you know what’s in them and can choose the flavours you like best.

Over the years I have amended this recipe – I used to use sausage meat but have become increasingly wary of what is actually in it.  When my  brother jokingly told me it’s made of lips and arseholes that was enough to put me off it for life!

I now use a mixture of pork and veal from the butcher and this is very successful.  The addition of grated apple makes the mixture lovely and moist and is a trick I learnt from a microwave cooking demonstrator I worked with many years ago…

Sausage rolls

Ingredients:

1 kg pork & veal mince

1 beaten egg

1 large grated zucchini

1 large grated carrot

1 grated apple

good glug of tomato sauce

1 cup of breadcrumbs

pinch of grated nutmeg

salt & pepper to season

1 packet frozen packaged puff pastry squares

1 extra egg for glazing

sesame seeds to decorate

Method:

Mix the first nine ingredients together using your hands

Place the pastry squares on a bench top or table (I have a plastic pastry sheet – very handy)

Cut each sheet in half horizontally – this will give you two rectangles per sheet

Take out a handful of meat mixture and form into a sausage about an inch from the bottom of each rectangle

Brush along the top with beaten egg and roll the pastry up with the seam side down

Glaze the top with egg wash and sprinkle with sesame seeds

These can be cut into 3 or four individual sausage rolls depending on how big you want them

Lightly score the pastry with a knife and place on a baking tray

Bake in 200c (fanforced) oven for around 30 minutes or until gold brown

Cool on a wire tray

Variations:

Chicken mince with Thai red or green curry sauce is lovely

Lamb mince with pine nuts, sultanas and cumin for a Middle Eastern favour

Beef Mince with soy sauce and finely chopped water chestnuts

The possibilities are endless…

Bon Appetit!  🙂

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