Veal Or Chicken Ham And Sausage Bundle Feuilleton De Veau Food

VEAL SAUSAGE

Steps:

• Heat the olive oil in a medium skillet over medium-low heat. Add the garlic and shallot and cook until translucent, about 2 minutes. Remove from the heat and let cool completely.
• Combine the veal and pork fatback with the shallot mixture, red pepper flakes, fennel seeds, coriander, sugar and 1 tablespoon salt in a large bowl. Transfer to a large plastic zip-top bag and refrigerate overnight.
• At least 30 minutes before grinding the meat, place all of your tools (including the meat grinder parts, stand mixer bowl, stand mixer paddle attachment and sausage stuffer parts) in the freezer to chill.
• Using your meat grinder, grind the marinated meat mixture twice through the small die plate into the chilled bowl of the stand mixer. Refrigerate at least 30 minutes, then return the mixture to the mixer and beat on medium speed using the chilled paddle attachment, 45 to 60 seconds. Refrigerate until ready to use.
• Stuff the sausages (see Cook's Note) and, for best results, refrigerate overnight.
• Before cooking, pierce each sausage several times with a pin. Grill over medium heat until the center registers 150 degrees F, 10 to 12 minutes. (You can also pan-fry or broil the sausages.) Serve with cornichons, mustard and bread.
• If you don't have time to stuff sausage links, cook the sausage mixture loose in a skillet or form it into patties for grilling or pan-frying.

VEAL OR CHICKEN HAM AND SAUSAGE BUNDLE ( FEUILLETON DE VEAU)

Steps:

• In bowl break down sausage meat, add the chopped onions and chives, mix well.
• Gradually add the double cream, brandy, pistachio nuts, salt, milled pepper and the beaten egg mixing well to assure mixture is uniform.
• Bat out each escapole thinly - flatten veal between 2 sheets of non stick paper, try to make them the same length and width.
• Brush piece of foil large enough to make for a cover for the bundle with butter, place 6 slices of bacon length wise and 6 up and down.
• Place veal scallop over the bacon strips length wise, spread a little of the meat mixture over top, top with ham, more mixture, continue layering ending with veal.
• Bring sides of bacon together, then the ends, bringing up the foil to make for a tight bundle which resembles a roast.
• Place in roasting pan, cover with lid bake in a 325 oven for 1 3/4 hours, removing the lid after one hour.
• When cooked remove from pan, leave in foil and refrigerate until well chilled.
• Served on a platter with slices showing the layering makes for great presentation.
• Serving size a quesstimate as it depends on just how many items on the brunch or buffet table.

SAUSAGE SURPRISE BUNDLES

Steps:

• Reserve bacon fat& saute onion until tender in the fat.
• Stir in sauerkraut, sausage, brown sugar, garlic salt, caraway and pepper.
• Cook& stir 5 minutes.
• Remove from heat; add bacon.
• Set aside to cool.
• In a bowl, combine hot roll mix& one egg, water and butter& mix to form soft dough.
• Turn onto a floured surface; knead until smooth& elastic- about 5 minutes.
• Cover dough& let stand 10 minutes.
• Divide dough into 16 pieces.
• On a floured surface, roll each piece into a 4" circle.
• Top each circle w/ approx.
• 1/4 c.
• filling.
• Fold dough around filling, forming a ball; pinch the edges to seal.
• Place seam side down on greased cookie sheets.
• Cover w/ towels& set in warm place to rise for 30 minutes.
• Beat remaining egg; brush over bundles.
• Sprinkle with sesame or poppy seeds.
• Bake@ 350 for 15-20 minutes, or until golden brown.

PANFRIED CHICKEN & HAM IN CHEESE SAUCE

Steps:

• -Preheat oven to 375.
• -Season chicken breast with salt & pepper. Then panfry in cooking oil for about 8min. or until fully cooked and no longer pink in the center.
• -Remove chicken from pan and cover to keep warm. Add the wine to the pan and pick up all dripping from bottom of pan with spatula. Then add chicken boulion and bring to a boil.
• -Lightly grease casserole dish. Place chicken in dish and cover each piece of chicken with ham & cheese slice.
• -Cut the softened cream cheese into small pieces and then add to the boiling wine mixture. Mix well until cheesse is melted and smooth.
• -Pour sauce over chicken.
• -Bake in the oven for about 13min.

CHICKEN, HAM AND LEEK PIE

Steps:

• 1. Take the chicken off the bone in large pieces. In a deep dish pie plate,
• make alternate layers of chicken, ham and leeks.
• 2. In a saucepan over medium heat melt the butter and add the onions. Saute
• until the onions are soft. Stir in the flour and mustard and cook for a few
• minutes. Slowy add the chicken broth and cream, stirring until it is thickened.
• Pour the sauce over the chicken, ham and leeks in the pie pan.
• 3. Roll out the pie crust until it is slightly larger than the pie plate.
• Dampen the edges of the pie plate and cover with the pie crust. Crimp the edges
• and cut holes for steam.
• 4. Bake in a preheated 350 F oven until the crust is lighty browned, about 25 to
• 30 minutes.

TORIHAMU OR HOMEMADE CHICKEN "HAM"

Steps:

• Trim off any fat or sinews on the chicken breasts. You may want to cut them in half if they are much bigger than half a pound each.
• In a sturdy ziplock bag or vacuum sealing bag, combine honey and salt.
• Put the chicken breasts in, one by one, and squish them around in the bag to completely coat them completely with the honey-salt mixture.
• At this point you can add the black pepper and/or any herbs or spices that you like to the bag with the chicken.
• Squeeze out as much air as you can, or suck the air out with your vacuum packing appliance. Seal the bags, and leave the chicken to marinate in the refrigerator for 48 hours or 2 full days.
• Once they are done marinating, soak in plenty of cold water for 1 hour. This soaking process gets rid of excess salt, or de-salinates them, while still leaving enough salt in them so that they are nicely flavored.
• After washing and soaking the chicken breasts, wipe off any excess moisture with paper towels. You can roll up the chicken breasts and tie them up with kitchen twine to get a nice round shape, or just leave the breasts as-is.
• Poach or bake the chicken.
• Poaching method: Put the chicken into the hot and barely simmering water. Cook for 5 minutes, then put a tight fitting lid on the pot and turn the heat off. Leave the chicken to poach for at least an hour. Some people recommend leaving the chicken in until the water has cooled down.
• Oven method: Preheat the oven to 120 °C / 250 °F. Yes, it's quite a low temperature - you'll be cooking the chicken slowly, so that it doesn't get dried out. Line a baking sheet with kitchen cooking parchment or a non-stick baking liner, or lightly oil the sheet. Put the breasts on the lined baking sheet. Bake the chicken breasts for 35 to 40 minutes, until the surface is a very light brown.Take the chicken out and leave to cool on a plate.

CHEESE & SAUSAGE BUNDLES

Steps:

• Uncase and separate sausage.
• Brown sausage in a skillet over medium-high heat.
• Drain off excess drippings.
• Combine cheese, chillies, green onions and sausage in a medium bowl.
• Spoon 1 round teaspoon of sausage mixture near 1 corner of wonton wrapper.
• Brush opposite corner with water.
• Roll up "jelly roll" style.
• Moisten ends of roll with water.
• Bring ends together to make a "bundle" overlapping slightly and pressing firmly.
• Repeat with remaining filling and wrappers.
• Heat deep fryer to about 365.
• Fry bundles a few at a time for about 2 minutes or until golden brown.
• Drain on paper towel and serve.
• **Bundles may also be frozen and reheated in the oven.**.

CHICKEN, HAM, AND SAUSAGE JAMBALAYA

Steps:

• Add oil into an 8 quart pot that has been placed over moderate heat. Add the chicken and cook until brown on each side. Remove and set aside.
• Add the Sausage & Ham to the pot and lightly brown. Remove and set aside.
• Season the Chicken with salt and pepper, add to the pot, and brown on both sides. Remove and set aside.
• Add the Brown Sugar and stir until melted.
• Add Onions, Celery & Bell Peppers. Cook, stirring, until tender.
• Add the Garlic and Smoked Paprika, Tomatoes, Chicken Stock, Bay leaves, Red Hot, Black & Hot Pepper, Chicken, Sausages and Ham.
• Bring to a boil, reduce heat, cover and simmer for 1 hour
• Taste to adjust seasonings. Add the rice, stirring well.
• Bring back to a boil, cover and simmer over low heat 25-30 minutes.
• Stir in the Green Onions and Parsley 5 minutes before serving.

BRUNSWICK STEW ( CHICKEN & PORK )

Steps:

• I boil 1 1/2 pounds chicken breasts (with bone) and purchase 1 1/4 pounds of smoked pulled pork from our local barbeque joint.
• If you are unable to get smoked pulled pork and still want the smoked flavor use liquid smoke.
• In a 6 quart dutch oven, stir together onion, chicken broth, ketchup, vinegar, Worcestershire sauce, brown sugar, salt, pepper, and hot sauce.
• Add thawed corn and butter beans; stir.
• Add tomatoes; stir.
• Lastly, stir in pulled chicken and pork.
• Cover and simmer over low heat, stirring occasionally, 2 1/2 to 3 hours.

CHICKEN, HAM AND SWISS CHEESE BAKED IN PUFF PASTRY

Steps:

• Lightly grease an 11 x 7-inch baking dish (if you are making 8 chicken pastries use a 13 x 9-inch baking dish).
• In a skillet melt the butter with oil.
• Season the chicken with salt and pepper, and cook until browned on both sides (about 8 minutes per side) then refrigerate for 20 minutes.
• Set oven to 400 degrees.
• Unfold the pastry sheet and thaw at room temperature for 30 minutes.
• Roll out to a 14-inch square.
• Cut into 4 (7-inch) squares.
• Spread about 2 teaspoons Dijon mustard on the bottom of each square, then top with 1 slice of ham, then one (or two slices Swiss cheese.
• Place the browned chicken breast over the cheese.
• In a small bowl whisk together the egg and cold water, then brush the edges of the squares with the egg mixture.
• Fold the corners to center on top of the chicken, then seal the edges.
• Place seam-side down in preaped baking dish.
• Brush the tops with egg mixture.
• Bake for about 25 minutes, or until golden brown.