Recipes
Quebec Milk-Fed Veal Brochettes with
Market Garden Vegetables
Yield: 4 servings
Preparation: 30 minutes
Cooking: 25 minutes
Marinating: 2 hours
Execution: easy
    Marinade
  • 80 ml (1/3 cup) olive oil
  • 125 ml (1/2 cup) red wine
  • 1 small red onion, chopped
  • 1 clove garlic, finely chopped
  • 3-4 sprigs fresh thyme
  • 750 g (1 1/2 lb) of Quebec Milk-Fed Veal brochette cubes


    • Fresh thyme dip
  • 125 ml (1/2 cup) sour cream
  • 125 ml (1/2 cup) natural yoghurt
  • 30 ml (2 tablespoons) fresh thyme, finely chopped
  • 1 lime zest
  • 1 small jalapeño pepper, remove seeds and chop finely
  • Salt and pepper to taste
  • 16 small potatoes
  • 16 mini-carrots
  • 24 green beans cut in three

Preparation
  • Soak 8 wooden skewers in cold water for at least 30 minutes.
  • In a shallow dish, mix the olive oil, red wine, red onion, garlic, and fresh thyme. Add veal cubes.
  • Baste well, cover and place in the refrigerator for at least 2 hours.
  • Turn veal cubes once while they are marinating.
  • In a small bowl, mix the sour cream, yoghurt, fresh thyme, lime zest and jalapeño pepper.
  • Salt and pepper to taste. Cover and set aside in the refrigerator.
  • In a saucepan, boil the potatoes in salted water for 4 minutes.
  • Add mini-carrots and boil for 3 minutes.
  • Add green beans and continue cooking for 2 minutes.
  • Drain vegetables and let cool.
  • Remove veal cubes from marinade.
  • Place the cubes on skewers, alternating with the potatoes and carrots.
  • Insert a cut green bean between each ingredient on the skewer.
  • Brush with marinade and discard remaining marinade.
  • Grill on a barbecue (BBQ) over medium heat for 5 to 6 minutes or until the internal temperature of the meat registers 68°C (155°F) in the centre.
  • Turn while cooking to brown all sides.
  • Salt and pepper to taste.
  • Serve 2 brochettes per person on a bed of lettuce and a fresh thyme dip as a side dish.
  • Variation: For a more fruity taste, replace vegetables by red grapes, mango and pineapple chunks.
Nutritional Information  (per serving)
  Calories Protein Carbohydrate Fat Cholesterol Sodium
Amount  
384 kcal 30 g 44 g 10 g 110 mg 173 mg