Veal paprika soup recipe

Photo: Veal paprika soup recipe

The home of tasty food recipes invites you to try Veal paprika soup recipe. Enjoy my collection of delicious food recipes and learn how to make Veal paprika soup.

Ingredients

½ Kg veal meat

 Salt and pepper

4 Tablespoon flour

½ cup paprika

2 tablespoon vegetable oil

2 tablespoon butter

2 cup chopped onion

4 tablespoon tomato paste

4 cups chicken or beef stock

2 tablespoon whipping cream or sour cream

Method

-Cut meat into thin stripes, season with salt and pepper.

-Mix half the paprika with the flour and stir.

-In a large bowel combine the veal stripes with the flour and paprika mixture, shake off excess flour.

-In a skillet heat the oil on a medium heat, and then add the butter.

-Brown beef stripes for 7 minutes, add the onions and stir for another 5 minutes.

-Add the rest of the paprika to the meat and stir frequently till it is half done.

-Blend the tomato paste into the stock, add it to the meat, reduce heat when it comes to a boil, cook until complete doneness and the salsa is thickened.

-Garnish with cream, to be served hot, with pasta or poached potatoes

*Butter should be added to medium heated oil, so as not to burn.

By Chef Osama

Chickpea tabouli with walnuts and cauliflower recipe

Photo:Chickpea tabouli with walnuts and cauliflower recipe

The home of Tasty Food Recipes invites you to try Chickpea tabouli with walnuts and cauliflower recipe. Enjoy my collection of delicious food recipes and learn how to makeChickpea tabouli with walnuts and cauliflower .

This new version of Middle-Eastern tabouli is too good to sit on the sideline!

Preparation Time
20 minutes

Ingredients (serves 6)
2 x 400g cans chickpeas, rinsed, drained
1/2 (330g) cauliflower, cut into large florets
3 small tomatoes, seeded, finely chopped
100g (1 cup) walnuts, roasted, finely chopped
2 small eschalots or spring onions, finely chopped
1 bunch flat-leaf parsley, leaves picked, roughly chopped
1/2 bunch coriander, leaves picked, roughly chopped
1 lemon, juiced
2 tbs extra virgin olive oil
Toasted pita breads and lemon cheeks, to serve

Method
Process half the chickpeas in a food processor until roughly chopped, then transfer to a large bowl. Repeat with remaining chickpeas.

Using your hands, twist stems from cauliflower tops, discard stems, then crumble tops into small pieces into the bowl with the chickpeas. Add remaining ingredients to bowl, season with salt and pepper, then toss to combine.

Stand for 15 minutes to allow the flavours to infuse, then serve with pita breads and lemon cheeks.

Notes
The addition of chickpeas, raw cauliflower and walnuts puts a twist on classic tabouli, a Middle Eastern salad traditionally made with burghul.

Source
MasterChef - December 2011, Page 76
Recipe by Sophia Young

Veal cutlets with mixed herb salsa verde recipe

Photo:Veal cutlets with mixed herb salsa verde recipe

The home of Tasty food Recipes invites you to try Veal cutlets with mixed herb salsa verde recipe. Enjoy my collection of delicious food recipes and learn how to make Veal cutlets with mixed herb salsa verde.

Parsley, basil and oregano give robust Italian flavour to chargrilled veal.

Preparation Time
10 - 15 minutes

Cooking Time
10 minutes

Ingredients (serves 4)
1/4 cup chopped fresh continental parsley
1 tbs chopped fresh basil
1 tbs chopped fresh oregano
2 anchovy fillets, drained, finely chopped
3 tsp capers, finely chopped
1 garlic clove, crushed
60ml (1/4 cup) extra virgin olive oil
2 tbs fresh lemon juice
4 (250g each) veal cutlets, trimmed
1 tbs olive oil
275g pkt baby roma truss tomatoes
Small fresh herbs, to serve


Method
Combine the parsley, basil, oregano, anchovy, caper, garlic, extra virgin olive oil and lemon juice in a bowl. Season with pepper. Cover with plastic wrap.

Preheat a barbecue grill or chargrill on high. drizzle the lamb with half the olive oil. Season with salt and pepper. Cook for 2-3 minutes each side for medium or until cooked to your liking. Transfer to a plate. cover with foil and set aside for 5 minutes to rest.

Use scissors to divide the tomato truss into 4 portions. Drizzle with the remaining olive oil. Season with salt and pepper. Cook, turning occasionally, for 2-3 minutes or until the tomato softens slightly and is lightly charred.

Divide the lamb and tomato among serving plates. Top with the salsa verde, basil and parsley.

Source
Good Taste - February 2012, Page 111
Recipe by Katrina Woodman

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