Tag: Veal Recipe

Legendary Dishes | Hakkebøf med Bløde Løg og Brun Sovs (burger with soft onions and brown sauce)


Traditionally made with soft onions and served with a brown sauce on boiled or roasted potatoes and cold or warm salad, a 1:1 ratio of beef to veal is preferred to increase the meat to fat ratio. Modern versions include the burgers served in bread buns, with green beans or baked in the oven with an aromatic tomato sauce. The burgers can be fried, grilled and baked.


  • 400 g onions / shallots, sliced
  • 15 g butter
  • 15 ml oil
  • Water (optional)

Preheat oven to 180ºC. Fry onions or shallots over a medium heat they take on colour. Remove from saucepan into a dish and drain butter-oil back into the pan. Set aside while the burgers are fried. Place onions or shallots back in pan, gently carmelise over a low heat. Drain butter-oil into the roast potato dish. If softened onions are preferred add two or three tablespoons of water and heat through.


  • 250 g beef, minced
  • 250 g veal, minced
  • 5 g butter + 1 tsp oil
  • 10 g black pepper, ground
  • 5 salt

Thoroughly work the seasoning into the meat, divide into four equal balls, flatten and criss-cross with a sharp knife. Fry until cooked or brown in frying pan, and bake in a 175ºC oven.


  • 1 kg potatoes, peeled, quartered
  • 30 ml vegetable oil (optional)

Boil or roast. If roast, place a layer of oil in a baking dish, heat, then coat potatoes in the oil. Bake at 220ºC for 15 minutes. Reduce heat to 180ºC for 20 minutes while the burgers are baked.

Brown Sauce

  • 400 ml beef stock
  • 15 g white wheat flour
  • 5 g green pepper, ground
  • 1 tsp kulør (brown caramel colouring) / thick soy sauce
  • 1 tsp salt

Whisk the flour with the cold stock. Bring to a low boil, reduce heat and simmer over a low heat for ten minutes. Add a splash of brown colouring or soy sauce.

Serve the burgers with the roast potatoes, carmelised or softened onions and brown sauce.

Legendary Dishes | Pâté de Canard d‘Amiens (duck pate)


This duck pâté, apparently a 17th century invention, is still popular despite many changes to the original recipe. This version includes ingredients that were once typical, particularly the pâté filling. The bacon, duck and veal is chopped and put through a mincer for a coarse mix, which is then sieved into a pâté. The rabbit fillet is left whole. This recipe has a higher proportion of meat, and much less fat.


  • 2 kg white wheat flour, t45
  • 500 g butter / lard
  • 300 ml water
  • 10 g salt


  • 1.5 kg duck, de-boned, skinned, chopped, minced
  • Duck heart, liver, chopped, minced
  • 250 g pork belly, chopped, minced
  • 150 g rabbit fillet, whole
  • 100 g veal, chopped, minced
  • 2 eggs
  • 75 g duxelles*1
  • 50 g butter
  • 30 g foie gras, diced
  • 15 g salt
  • 10 g black truffle, sliced, sautéed in butter, cooled
  • Brandy, splash
  • Water


  • Butter, for dough wash
  • Egg yolk, for, glazing
  • 30 g aspic*2

Prepare the dough a full day ahead of baking. Leave in fridge or a cold place.

Combine all the meat except the rabbit fillet in a large bowl. Add foie gras, truffles and seasoning, then the duxelles and eggs. Add brandy and some water to loosen it.*3

Divide the dough into two pieces, one to cover the inside of the terrine and one for the lid, each with a little overlap.

Stuff the filling into the terrine with the rabbit fillet in the middle, place the dough lid on top, sealing the edges.

Decorate, brush with butter and make two small holes.

A piece of rolled cardboard or foil can be used to make a funnel in each hole. This allows steam out and prevents the pâté from cracking.

Bake at 200ºC for 75 minutes, 150ºC for the last 30 minutes.

Remove chimneys and pour the aspic into the holes, allowing some to overflow.

Leave to cool, place in fridge.

*1: Sauté one chopped onion, five shallots and 25 grams of mushrooms gently in butter over a medium heat.
*2: Aspic for terrines is usually made with marrow-rich bones, usually pig and specifically trotters, slow cooked in a large pot with carrots, leeks, onions, seasoning and plenty of water, reduced, strained, clarified over a gentle bubbling heat with one egg white per 1.2 litres of stock and herbs, usually chervil and French tarragon, enriched with port of sherry, and strained again. For a dense aspic add some carrageen during the clarification stage.
*3: Hard apples peeled, cored and cubed replace the duxelles in some recipes.

Indigenous Ingredients

French Tarragon
Pork Belly

Legendary Dishes | Rolitos / Brajoli (layered meat rolls)


Generally the tradition throughout Europe is to use pork or veal to make layered meat rolls, but Malta and Gibraltar share the beef method, as a consequence of their culinary and cultural connections. It is not unusual to see rolitos made with chicken.


  • 1 litre beef stock
  • 320 g beef (rump or sirloin), cut into 4 pieces, each flattened into 10 cm x 16 cm rectangles
  • 1 aubergine, cut length-wise 2 cm thick into 4 slices, grilled
  • 50 g hard cheese, grated
  • 8 cherry tomatoes, halved
  • 4 cured ham (serrano) slices
  • 30 ml olive oil, for marinade
  • 2 garlic cloves, crushed
  • 8 basil leaves
  • Black pepper, large pinch
  • Salt, large pinch
  • 4 toothpicks

Bring stock to a low boil.

Marinade aubergines, garlic and tomatoes in the oil for 30 minutes.

Grill aubergines and tomatoes, leave to cool in juice and oil from grill pan.

Season meat, place ham on top of each piece followed by the aubergine slice, four tomatoes halves, grated cheese and two basil leaves.

Roll tightly, secure with toothpick.

Simmer in stock for 90 minutes.

Bragioli / Brajoli

Maltese traditional cuisine can be very tasty without using the very best cuts of meat. This tasty speciality is part of the Maltese peasant and rustic recipes, that can also be served as two meals, using the sauce with pasta as a first course.

  • 600 g topside / round beef, cut into 100 g slices, flattened with a mallet
  • 500 g beef mince / veal mince
  • 120 g gbejniet cheese, grated
  • 2 rashers of smoked bacon, diced
  • 2 cloves garlic, crushed
  • 1 large bunch parsley, finely chopped
  • 1 tbsp oregano, finely chopped
  • 1 shallot, thinly sliced
  • 2 eggs, beaten


500 ml water
300 g onions, diced
250 ml red wine
250 g tomatoes
5 cloves garlic, crushed
3 tbsp olive oil
3 tbsp parsley, chopped
1 tbsp basil, chopped
5 g pepper
5 g salt
2 bay leaves

Start with the sauce: chop and fry onion and garlic in olive oil until softened and golden.

Add tomatoes, herbs, red wine and water and leave to simmer while you prepare the bragioli.

First, lay out the beef slices. Meanwhile, mix the remaining ingredients together and season with salt and pepper. Place then a heaped tablespoon of stuffing mixture on each beef slice, spreading out well.

Roll it up and secure it with a toothpicks or tie with butcher’s twine. Place the bragioli in the sauce and simmer for 90 minutes over low heat.

Legendary Dishes | Mish me Jahni (meat stew)

  • 2 kg onions, chopped small
  • 2 kg beef / veal, cut into bite-sized pieces
  • 250 ml water
  • 90 g butter
  • 60 ml red wine
  • 45 ml olive oil
  • 30 g paprika
  • 15 g salt
  • 3 bay leaves
  • 5 g cinnamon, ground
  • Black pepper, pinch

Put the chopped onions into a large bowl, sprinkle with salt, toss and leave covered for an hour.

Heat oil in a frying pan, brown meat in batches, place in a large pot with the onions, butter and water.

Deglaze the frying pan with wine, add to pot. Bring to a low boil, add bay
leaves, cinnamon and half of the paprika. Cover and cook over a low heat for 90 minutes.

Add remaining paprika, cook for an hour until the meat is tender.

Serve with mashed potatoes.

Indigenous Ingredients

Beef / Veal
Red Pepper

Legendary Dishes | Ðevrek Pljeskavice (doughnut {bagel} burgers)


The đevrek is a bagel-shaped burger flavoured with bacon, cheese, garlic, onion and hot paprika pepper baked on or under a grill, served with cream or cheese in the hole. Veal is preferred to beef, taken from the neck and shoulder, with a small amount of bacon and pork.

  • 800 g beef / veal (shoulder, neck), minced
  • 100 g bacon / speck, chopped small
  • 100 g pork belly, minced
  • 100 g shallots, chopped small
  • 75 g hard cheese
  • 3 garlic cloves, crushed, minced
  • 2 tbsp spring water
  • 1 tbsp oil
  • 10 g red pepper flakes
  • 5 g black pepper
  • 5 g salt


  • 120 g cream / hard curd cheese (feta)

In a bowl squeeze the minced meat until the fat begins to separate onto the bowl. Combine the minced meat with the water, shallots, bacon, pork belly, garlic, cheese and seasonings in that order.

Using a little oil on the fingers, roll into long sausage shapes, bring each edge around into a circle, press edges together.

Grill for seven minutes, turn over and grill for five minutes. Place cheese or cream in the hole, grill for three minutes.

Indigenous Ingredients

Beef / Veal

Legendary Dishes | Kotletki (meat patties with fruit)


No cookbook about traditional European food would be complete without the basic recipe for kotletki, if only as a reminder that meat was once scarce and ingenious ways were always being invented to transform beef or veal, chicken or turkey, lamb or pork into a tasty dish.

Kotletki are variously called patties or rissoles but they were never meat burgers and, despite the common denominators of soaked white bread, breadcrumbs and spices, they were never odd-shaped meatballs.

Kotletki were and are generally made with beef, but these days they are made with whatever ingredients are in the larder. There are no rules about ingredients, just the method.

This version includes a stuffing of fresh apple and dried apricot in a meat and potato casing.

  • 500 g beef, ground
  • 400 g waxy potatoes, baked whole, mashed
  • 1 sweet apple, cored, peeled, puréed
  • 100 g breadcrumbs
  • 1 egg
  • 50 g dried apricots, chopped small
  • 5 g dill, chopped
  • Salt, pinch
  • Black pepper, freshly ground, pinch
  • Flour, for dusting
  • Oil, for greasing

Preheat oven to 180°C.

Combine beef, breadcrumbs, dill, egg, potatoes and seasonings.

Combine apple and apricot in a small bowl.

Divide into 90 gram pieces, cut in half and twin.

Dust flour on a clean surface.

Place each half in the flour, press into thin ovals, 10 cm in diameter. Repeat and keep the twin rounds together.

Put a heaped teaspoon of the apple-apricot mixture on one of the twin rounds, place the second on top. Seal the edges and using a fork make indentations around the edges.

Place the kotletki on a greased baking tray.

Bake for 15 minutes, turn over and bake for a further 15 minutes until they take on some colour and are crisp at the edges.

Other Kotletki.