Veal World Bites

Ingredients

Sauce

• 250 ml (1 cup) salsa
• 10 ml (2 tsp) Tex-Mex spices

Greek

• 500 g (1 lb) ground Quebec Veal

• Butter or oil in sufficient quantity

• 1 clove of garlic, finely chopped

• 1 Loukania (Greek) sausage or 1 piece of chorizo diced and sautéed (for decoration)

Sauce

• 60 ml (1/4 cup) Kalamata black olives, sliced

• 125 ml (100 g) desalted feta cheese and crumbled**

• 125 ml (1/2 cup) fresh cream or sour cream

** To desalt the feta cheese, soak in cold water for 20 to 30 minutes before starting the recipe.

Jamaica

• 500 g (1 lb) ground Quebec Veal

• Butter or oil in sufficient quantity

• 1 onion, finely chopped

• 1 clove of garlic, finely chopped

Sauce

• 15 ml (1 tbsp) Jerk spices

• 75 ml (1/2 can) tomato paste

• 125 ml (1/2 cup) Prepared Concentrated Veal Stock

Portuguese

• 500 g (1 lb) ground Quebec Veal

• Butter or oil in sufficient quantity

• 1 piece of Portuguese chourico or chorizo diced and sautéed (for decoration)

Sauce

• 30 ml (2 tbsp) Dijon mustard

• 10 ml (2 tsp) Piri Piri spices

• 125 ml (1/2 cup) Prepared Concentrated Veal Stock or white wine

BBQ

• 500 g (1 lb) ground Quebec Veal

• Butter or oil in sufficient quantity

• 2 French shallots, finely chopped

Sauce

• 125 ml (1/2 cup) Prepared Concentrated Veal Stock

• 15 ml (1 tbsp) smoked paprika

• 15 ml (1 tbsp) Bourbon or white grape juice

• 5 ml (1 tsp) garlic, finely chopped

• 75 ml (1/2 can) tomato paste

• 60 ml (1/4 cup) brown sugar

• 10 ml (2 tsp) Cajun spices

Indian

• 500 g (1 lb) ground Quebec Veal

• Butter or oil in sufficient quantity

• 2 French shallots, finely chopped

Sauce

• 250 ml (1 cup) Prepared Concentrated Veal Stock

• 156 ml (1 can) tomato sauce

• 60 ml (1/4 cup) almonds, finely chopped

• 3 cardamom grains, chopped

• 25 g (2 tbsp) fresh ginger, finely grated

• 1 to 2 cloves of garlic, finely chopped

• 1 Thai chili pepper, finely chopped

• 15 ml (1 tbsp) curry

• 30 ml (2 tbsp) curcuma

Preparation

1. Mix all of the ingredients for the sauce of your choice* and set aside.
2. In a frying pan, heat butter or oil on medium. Cook the ground veal, onion, shallots and garlic (according to the selected recipe) for 5 to 8 minutes while breaking up the meat with a wooden fork until the meat has lost its pink tint.
3. Add the sauce and cook until the desired consistency.