Veal World Bites
Yield:
4 servings
Preparation time:
15 minutes
Cooking time:
10 minutes
Type:
Ingredients
Tex-Mex
- 500 g (1 lb) ground Quebec Veal
- Butter or oil in sufficient quantity
Sauce
- 250 ml (1 cup) salsa
- 10 m (2 tsp) Tex-Mex spices
Greek
- 500 g (1 lb) ground Quebec Veal
- Butter or oil in sufficient quantity
- 1 clove of garlic, finely chopped
- 1 Loukania (Greek) sausage or 1 piece of chorizo diced and sautéed (for decoration)
Sauce
- 60 ml (1/4 cup) Kalamata black olives, sliced
- 125 ml (100 g) desalted feta cheese and crumbled**
- 125 ml (1/2 cup) fresh cream or sour cream
** To desalt the feta cheese, soak in cold water for 20 to 30 minutes before starting the recipe.
Jamaica
- 500 g (1 lb) ground Quebec Veal
- Butter or oil in sufficient quantity
- 1 onion, finely chopped
- 1 clove of garlic, finely chopped
Sauce
- 15 ml (1 tbsp) Jerk spices
- 75 ml (1/2 can) tomato paste
- 125 ml (1/2 cup) Prepared Concentrated Veal Stock
Portuguese
- 500 g (1 lb) ground Quebec Veal
- Butter or oil in sufficient quantity
- 1 piece of Portuguese chourico or chorizo diced and sautéed (for decoration)
Sauce
- 30 ml (2 tbsp) Dijon mustard
- 10 ml (2 tsp) Piri Piri spices
- 125 ml (1/2 cup) Prepared Concentrated Veal Stock or white wine
BBQ
- 500 g (1 lb) ground Quebec Veal
- Butter or oil in sufficient quantity
- 2 French shallots, finely chopped
Sauce
- 125 ml (1/2 cup) Prepared Concentrated Veal Stock
- 15 ml (1 tbsp) smoked paprika
- 15 ml (1 tbsp) Bourbon or white grape juice
- 5 ml (1 tsp) garlic, finely chopped
- 75 ml (1/2 can) tomato paste
- 60 ml (1/4 cup) brown sugar
- 10 ml (2 tsp) Cajun spices
Indian
- 500 g (1 lb) ground Quebec Veal
- Butter or oil in sufficient quantity
- 2 French shallots, finely chopped
Sauce
- 250 ml (1 cup) Prepared Concentrated Veal Stock
- 156 ml (1 can) tomato sauce
- 60 ml (1/4 cup) almonds, finely chopped
- 3 cardamom grains, chopped
- 25 g (2 tbsp) fresh ginger, finely grated
- 1 to 2 cloves of garlic, finely chopped
- 1 Thai chili pepper, finely chopped
- 15 ml (1 tbsp) curry
- 30 ml (2 tbsp) curcuma
Preparation
- Mix all of the ingredients for the sauce of your choice* and set aside.
- In a frying pan, heat butter or oil on medium. Cook the ground veal, onion, shallots and garlic (according to the selected recipe) for 5 to 8 minutes while breaking up the meat with a wooden fork until the meat has lost its pink tint.
- Add the sauce and cook until the desired consistency.
Accompaniment: vary the products and toppings according to your taste and inspirations. Adapt the size or the theme of the products with a cookie cutter. Certain parts can be prepared ahead of time and reheated or browned in the oven. Others are better if the stuffing is previously heated and in some cases, they can be served cold.
Suggested products: mini-pitas, salad buns, egg roll dough fried in the oven, mini-tacos, mini-tortillas, rusks, croutons, grilled slices of bread, salted tarts, corn chips, mini-shells, mini-patty shells, etc.
Suggested toppings: cheeses, dry deli meats, cold meats, grilled peppers without the skin, vegetables, young shoots, eatable flowers, fine mustards, marinades, dipping sauces, etc.
