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Tag Archives: veal
Osso Buco Bianco
I came across another bargain this week – 2 organic rose veal shins for £2, something that’s considerably more expensive normally. I decided to cook the classic calf’s shank dish, osso buco, which is typical of Lombard cuisine. Osso buco … Continue reading
Posted in Drink, Fish, Food, Meat, Recipes, Spanish
Tagged almonds, anchovy paste, chicken stock, coriander, garlic, La Niña Rojo, mirepoix, mortar and pestle, osso buco, osso buco bianco, pancetta, picada, sherry vinegar, shin of veal, sourdough bread, veal
11 Comments
Poacher’s Pie
August 13th 2011 I went to the butchers, yesterday, to buy some lamb for Sunday roast. I also wanted something hearty to last me for a couple of days and they had some pie veal, ready prepared. Veal’s very good, … Continue reading
Veal Roast
July 30th, 2011 The butcher was doing a special deal on veal roasts this week. I’d never cooked one before, so it appealed to my sense of adventure. Graham (the butcher), suggested, that a good way to cook it, would … Continue reading
Calf’s Head
May 20th, 2011 I was cycling past Cramers (a local butchers shop) on Friday and noticed a calf’s head in the window. I usually look in as I pass, since they are one of the few butcher’s shops which sell … Continue reading
Osso Buco
September 18th, 2010 Osso Buco is braised shin of veal. The Italian translation means bone with a hole, as the veal shin is cut crossways into 1 inch chop like pieces, each having a bone in the centre containing bone … Continue reading
Posted in Meat, Recipes
Tagged anchovy paste, bone, bouquet garni, carrots, celery, chilli, garlic, goose fat, marrow, mustard, onion, osso buco, recipe, shin of veal, stock, tomatoes, veal
10 Comments
Calf’s Liver
September 12, 2010 Calf’s Liver is far more tender than that of lambs or pigs and because it’s from cattle it can be served pink. Calf’s Liver recipe (serves 2 people): 1 medium onion 4 rashers of streaky bacon half … Continue reading
Veal Cheeks
August 30th, 2010 I went to see the butcher looking for Pig Cheeks, which I’ve had several times at the Little Bay in Farringdon. They serve the cheek meat on a mound of garlic mash with a piece of crisp bacon. I’ve … Continue reading
Posted in Meat, Recipes
Tagged anchovy paste, bacon, bouquet garni, braise, carrots, celery, cheeks, chilli, deglaze, galtes, garlic, Little Bay, pig, recipe, tomatoes, veal
3 Comments
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