Veal

Fried liver duo with black olives

Fried liver duo with black olives

Having been pleased at the outcome of our fried and grilled calves liver recipe, I wanted to go back and try the more conventional approach.  We had reverted to grilling the meat after initial frying as the temperature of our plancha/pan had really not been hot […]

Fried and grilled calves liver with black olives

Fried and grilled calves liver with black olives

This is a liver dish that you may well enjoy even if you don’t like liver!  Better still it is one of those perfect dishes that comes about when something didn’t go according to plan in the cooking.  Here it was the ‘rescue’ that made […]

Osso-Bucco

Osso-Bucco

Osso bucco is a classic Italian dish which, as long as you don’t translate it into English (bones with holes), has lovely romantic overtones and memories of Italian holidays.  The dish is based on slow braised veal, but the bones, or more importantly the marrow […]

Tuscan Terrine – the first venture!

Tuscan Terrine – the first venture!

Making terrines is something of a lost art in the UK and we are venturing into this area quite tentatively.  I have to say most of our experience has been in the indoor kitchen and not in the BGE.  As I have found a very […]

Veal Forestiere with Pasta

Veal Forestiere with Pasta

On a wet winter’s day it is good to remember some of our summer cooking which has inspired one of the upcoming recipes.  The summer dish was based on veal, earlier in the week we had cooked two delightful “Veal Minute Steaks” – (see here) – […]

Veal Minute Steak

Veal Minute Steak

Well one thing is certain, Italians like veal!  It is so much easier to buy veal in Italy than we have found at home.  This is a real shame as the UK Rose Veal probably has the highest welfare standards 

More experiments with Italian veal  – Vitello Tonnato

More experiments with Italian veal – Vitello Tonnato

So our first experiment with the Italian Veal had worked well and so on to the  Vitello Tonnato – As this dish is served cold it can easily be produced 24-48 hours in advance and I think will have some real “mileage” not just here […]

Big Green Egg – experiments with Italian veal

Big Green Egg – experiments with Italian veal

One thing we wanted to experiment with was Vitello Tonnato – a classic Italian dish served cold – this has the advantage that you can prepare in advance and is ready just when you want it.  Our version was going to have a little twist […]