Veal Loin Stuffed With Bell Peppers Goat Cheese And Basil Recipes

Steps:

• Position an oven rack in the top third of the oven and preheat the broiler to high.
• On a rimmed baking sheet, toss the peppers with the olive oil and 1/4 teaspoon salt and arrange them cut-side down. Broil until beginning to brown and soften slightly, about 4 minutes. Allow to cool to room temperature.
• In a medium bowl, combine the goat cheese, mascarpone, orange zest, lemon zest and remaining 1/4 teaspoon salt. Mix well with a rubber spatula. Place the cheese mixture in a piping bag with a decorative tip. Fill each pepper evenly with the cheese mixture, being careful not to overfill. Sprinkle with the chives. Store in the refrigerator if not serving immediately.

Steps:

• Preheat oven to 425 degrees. Line a sheet pan with foil. Place peppers on the baking sheet and roast 8 to10 minutes (small peppers - less than 2 inches long - will cook faster), turning them over halfway through. The peppers should be soft but not charred, except perhaps in a few spots. Remove from heat and allow to cool. If there are some larger peppers in the bag and they haven't softened in 10 minutes, return to oven for another 5.
• While peppers are cooling, make filling. Combine goat cheese, cottage cheese and yogurt in a food processor fitted with a steel blade and process until mix is very smooth, at least one minute. Scrape down sides of bowl and process for another minute. Transfer to a pastry bag fitted with a 3/8-inch star tip.
• When peppers have cooled, slice off ends just below the shoulders. Carefully remove any seeds and membranes. The peppers should be intact, but sometimes, they split down one side. Place any that have not split upright in a small glass or cup to facilitate filling, and pipe in goat cheese mix. Lay those that have split on a plate, pipe on the filling and close the pepper around the filling. Arrange stuffed peppers on a plate or platter. Serve at once, or chill until 30 minutes before serving. Bring to room temperature so cheese is soft and creamy.

Steps:

• Char peppers over gas flame or in broiler until blackened on all sides. Wrap in paper bag; let stand 10 minutes. Peel peppers. Cut lengthwise into quarters; seed and stem peppers. Trim edges of peppers to flatten all sides if necessary.
• Stir cream cheese and goat cheese in small bowl to blend.
• Butterfly veal by staring at 1 long side of veal and cutting horizontally to within 1 inch of opposite long side. Open veal as for book. Place large sheet of plastic wrap over cut surface of veal. Using meat pounder or rolling pin, pound veal to generous 1/2-inch even thickness, forming rectangle approximately 10 X 12 inches. Season with salt and pepper.
• Blanch arugula in saucepan of boiling water just until wilted, about 2 seconds. Drain; rinse with cold water. Drain well on paper towels; pat dry. Repeat blanching process with basil leaves. Overlap arugula leaves down center of veal, forming 2-inch-wide by 12-inch-long strip. Cover with half of bell peppers, skinned side down. Top with tomatoes, arranged in 2 rows.
• Set aside 1/4 cup cheese mixture for sauce. Spoon remaining cheese mixture in even log atop tomatoes. Arrange remaining bell peppers, skinned side up over cheese. Arrange blanched basil leaves over peppers.
• Fold 1 long side of veal over filling. Tightly roll up veal jelly roll style. Cover ends of veal roll with heavy-duty aluminum foil to enclose filling completely. Tie kitchen string around veal roll every 1 1/2 inches to maintain neat log shape. Wrap string lengthwise around veal roll to secure foil at ends, weaving string alternately under and over crosswise ties. Cover veal roll and reserved 1/4 cup cheese mixture separately; refrigerate until well chilled,at least 6 hours. (Can be prepared 1 day ahead. Keep refrigerated.)
• Preheat oven to 375°F. Melt butter in heavy large shallow roasting pan over medium-high heat. Season veal with salt and pepper. Place veal in pan and brown on all sides, turning frequently, about 10 minutes. Remove pan from heat; cool veal 15 minutes. Drape bacon slices over veal, tucking ends under veal.
• Roast veal until thermometer inserted into center of meat (not filling) registers 140°F, about 45 minutes. Transfer to work surface. Let stand 15 minutes.
• Combine broth and shallots in heavy medium saucepan. Boil over high heat until mixture is reduced to 1/2 cup, about 20 minutes. Whisk in lemon juice and capers. Reduce heat to low; gradually whisk in butter, then reserved 1/4 cup cheese mixture and parsley. Season sauce to taste with salt and pepper.
• To serve, remove bacon, string and foil from veal roast. Cut veal roast crosswise into even slices. Spoon a few tablespoons sauce onto each plate. Top with 2 veal slices.

Steps:

• Cook the lentils in boiling water for 12 minutes until tender. Drain.
• Meanwhile, halve the pepper length wise and remove the core and seeds. Grill the pepper halves for 10 minutes, turning occasionally, until the skin is browned and the flesh softened.
• Finely chop the onions, garlic and celery. Add olive oil in to the saucepan and sauté the onions, garlic and celery for 2 minutes. Stir in the cooked lentils. Add goat's cheese stir until melted.
• Spoon the filling evenly in to the pepper halves. Grill under moderate heat for 2 minutes until the filling is golden.
• Garnish with basil sprigs and serve hot, with a tomato and onion salad.

Steps:

• Roast peppers in 200c oven, flesh side down, until skin blisters and blackens. Allow to cool peel skin off and slice into thin strips, set to one side.
• Stir the boursin and goats cheese until well combined, set to one side.
• Slice veal down the middle, length ways, being careful not to cut all the way through. Open out and with a meat mallet pound until is of equal thickness and a rough rectangle shape. Season with pepper, salt and garlic powder.
• Place spinach leaves down the centre of the veal to form about a 2 inch wide strip, lay peppers on top of spinach, arrange sun-dried tomatoes on pepper.
• Set aside about 1/4 cup of cheese mixture for the sauce. Spoon remaining cheese mixture in an even log over the tomatoes, finally arrange basil leaves on the top of the cheese.
• Fold veal over filling,and roll up, secure by tying kitchen string at several intervals down the length, also wrap the string once lengthwise around the veal to secure ends.
• Cover ends of veal with aluminum foil to enclose filling completely. Cover veal and reserved cheese separately and chill for at least 6 hours. This can prepared a day ahead of time.
• Melt the butter and olive oil in a large fryimg pan over medium high heat. Remove foil from ends of veal, keep to put back on. Brown veal on all sides, turning frequently, about 10 Min's. Remove from pan, replace foil on ends and drape bacon across the veal and tuck ends under.
• Place veal in a roasting pan and roast in pre-heated oven 180c-190c depending on oven temps for 50 Min's, Remove and transfer to a chopping board and allow to rest 10 Min's before slicing.
• Sauce.
• Heat a small amount of oil in a pan and add shallots, cook until shallots soften.
• Add water and stock granules, bring to the boil, reduce to a simmer, for a few minutes.
• Whisk in lemon juice, capers and parsley, over a low heat gradually whisk in butter and 1/4 cup reserved cheese mixture.
• Season with pepper.
• Mix a little water with cornflour, add to sauce, turn the heat up slightly and cook, stirring, until mixture thickens.
• To Serve: Remove foil, bacon and string from veal, slice into even slices, arrange on a plate and drizzle sauce over. I served mine with dilled carrots. So serve with your favourite veg and mash if desired.
• I served this for three and it was perfect but I did not serve any starchy carbs with, so it may work for 4, but I would suggest upping veal to 1kg for 4.