Tag: rose veal
We are proud to join the campaign to encourage people to enjoy British veal. British rosé veal is experiencing a well-deserved surge in popularity throughout the UK thanks to recent exposure on television programmes such as BBC’s Countryfile and Channel 4′s The F Word.
Now on the menu for the first time at Lishman’s is British rosé veal from Heaves Farm on the Levens Hall Estate, near Kendal in the Lake District.
Heaves farm, with its 270 acres of prime quality grassland is part of DEFRA’s Environmental Stewardship Scheme, and has been farmed by the Mason family for over 100 years. It is now run by Roger, Carole and their 5th generation farmer son, Gary. Roger explains: “We rear our calves in the best possible welfare-friendly conditions, resulting in the best and tastiest rosé veal.”
The Farm is renowned for its British rosé veal, the premium meat from young bull calves between six and eight months old, which are raised completely naturally on a mixed diet of milk, grain and grass. The wholesome diet of the bull calves creates a veal that is pinker (it actually resembles the colour of a glass of rosé wine) and more ‘beefy’ in appearance than traditional Dutch veal. Traditional veal tends to be very light in colour, though I am also a fan of Dutch veal because it is now produced to much higher welfare standards than was the case some years ago. British rosé veal has a smoother texture, greater tenderness and a richer taste.
Most people associate veal with escalopes but it’s far more versatile than that. It is also available as steaks, roasting joints, chops and casserole pieces for stewing. Minced veal is very popular on the continent with pasta dishes and terrines, and our butchers have some wonderful recipes for you to experiment with in the kitchen. Speciality cuts such as calves liver and shin (more commonly known as Osso Buco on restaurant menus) are also available and well worth trying.
You can enjoy British rosé veal from Monday, March 12, and orders can be placed in advance by calling the shop on 01943 609 436.
Why British Veal?
It is a sad fact of modern-day production that there is little room in the dairy industry for bull calves because they are not economically viable. However, the tide is turning. Both the RSPCA and Compassion in World Farming (CIWF) are now fully endorsing British rosé veal in a bid to redeem the meat in the eyes of UK consumers.
The CIWF says: “Veal shouldn’t be a dirty word. British rosé veal is something we are happy to endorse and we are promoting its consumption as a way of dealing with the problem of wasted bull calves.”
The National Farmers’ Union Dairy Board comments: “Eating British veal would be great for our farmers, none of whom wish to export bull calves, so there has to be a market for veal here.”
A spokesperson for the RSPCA notes: “At the moment the UK has a small market for veal, but the more butchers that sell it, the more people will eat it, and then farmers will rear the cattle.”
Saltimbocca is a classic Roman veal dish. The literal translation of saltimbocca is jump in the mouth – and that’s precisely what this taste combination of veal, prosciutto, sage and white wine will do.
You can enjoy British rosé veal from Monday, March 12 2012 and orders can be placed in advance by calling Lishman’s on 01943 609 436.
It’s quick to make, and great to serve when you want to impress. Plate it over some sautèed spinach and it will look very tempting indeed.
Prep time: 20 min
Cook time: 10 min
8 slices prosciutto
8 Lishman’s British Rosé veal scalloppine, thinly sliced and pounded
Flour spread on plate for dredging
2 tablespoons olive oil
2 tablespoons butter
8 sage leaves
1/2 cup dry white wine
1/4 cup chicken broth
salt and pepper to taste
- Please one slice of proscuitto on each veal scalloppine and pound-in lightly with a meat pounder.
- Heat olive oil in a large sauté pan over medium-high heat. Dredge both sides of the scalloppine in flour to coat, shaking off any excess.
- Place them prosciutto-side-down in pan and cook, turning once, until lightly browned on both sides. Transfer to a warm plate.
- Drain oil from pan, place back over heat and add butter. When butter is melted add sage and sauté for one minute.
- Add the white wine and scrape loose any bits from bottom of pan, then add the chicken broth and salt and pepper.
- Place scalloppine back in pan, prosciutto-side-up and cook until sauce is reduced by half and scalloppine are heated through.
- Transfer veal to serving plates, two scalloppine per person, spoon sauce over top and serve.
Find out more about the story behind British rosé veal .
Recipe courtesy of www.italianchef.com