Consisting of approximately 5kg of Organic Kerry Rosé Veal, our freezer boxes include a selection of meats, for example:
We can also include special cuts such as osso buco, brisket, fillet etc. on request.
To order, contact Michael on 087 2272115 or contact us by clicking here: :
Kerry Rosé Veal Marsala
500g of Rosé Veal escallope
500ml of Marsala wine
250g of mushrooms
Flour for dusting
Salt & Pepper
Method: Tenderise your veal escallope and dredge in flour. Shake off any excess and sear in a hot pan well coated with olive oil. Once browned remove to a plate and add mushrooms and a shake of flour. Once the mushrooms have started to cook add the marsala wine and re introduce the Rosé Veal and cook until the sauce starts to thicken and reduce. Season & serve with mashed potatoes or rice.
Any chef looking to put something really special on the menu need look no further. The image above of is of Kerry Organic Rosé Veal Three Ways as prepared by Chef Martin Bealin of the Global Village Restaurant in Dingle, which was served during the 2014 Dingle Food Festival.
As there is a limited supply, this is a product that would suit being on the menu as a special.
Talk to Michael about what cuts you would like and if its possible, we will do it!
Our cattle are raised on an organic grass and milk based diet with no restrictions on movement or natural behaviour. They are processed between 6 - 8 months of age and all this results in a more flavoursome and slightly darker meat than conventional veal.
In general we recommend two main approaches to cooking out Veal: Low & Slow (for roasts and brazing cuts & joints) and Hot & Fast (for steaks, escallopes etc. Over the years a few nice recipe ideas have come to us from friends and customers and also from trial and error. Here are a few ideas:
Kerry Rosé Veal Koftas
500g of Rose Veal Mince
50g of wholewheat bread crumb
2-3 cloves of garlic finely chopped
A dash of balsamic vinegar
Fresh ginger grated
Salt & Pepper to taste
A good shake of mixed spice
Bacus Pita Breads
Method: Combine all the ingredients in a bowl and mix thoroughly. If you have a mincer run the mixture through it in a coarse setting (although this is not a deal breaker). take a small fist full of mixture and roll into a barrel shaped meatball. Press flat and cook in Irish rapeseed oil until firm. Split open a warmed pita and serve with mint yogurt and sweet chilli sauce. .