Grain-Fed Veal Brochettes with Karate Sauce

Type of cut: ground veal

Yield: 4 servings

Degree of difficulty: chef

Preparation: 30 minutes

Cooking: 10 minutes

Cooking method: grilling

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Ingredients

  • 454 g (1 lb) ground Quebec Grain-Fed Veal
  • 1 Egg
  • 2 Shallots, minced
  • 15 ml (1 tbsp) Parmesan cheese, grated
  • 5 ml (1 tsp) Grilled sesame oil
  • 1.25 ml (1/4 tsp) Cayenne pepper
  • 30 ml (2 tbsp) Fresh coriander, chopped
  • 5 ml (1 tsp) Fresh ginger, chopped
  • 2.5 ml (1/2 tsp) Salt
  • 1.25 g (1/4 tsp) Pepper
  • 4 8-inch Wooden skewers soaked in water
Karate Sauce
  • 30 ml (2 tbsp) Hoisin sauce
  • 2.5 ml (1/2 tsp) Sambal oelek or hot chilli sauce
  • 2.5 ml (1/2 tsp) Rice vinegar
  • 2.5 ml (1/2 tsp) Soy sauce
  • 15 ml (1 tbsp) Water

Variation: Rice may also be used as a side dish.

Preparation

  1. Preheat oven to 200°C (400°F).
  2. In a bowl, mix the ingredients for the brochettes together. Divide the mixture into 4 equal portions and shape each portion around a wooden skewer. Place skewers on a baking sheet lined with parchment paper
  3. For the sauce, mix all the sauce ingredients together in a bowl. Brush each brochette with the sauce and bake for about 10 minutes. Turn after 5 minutes. Brush brochettes with sauce again. The internal temperature of the meat should reach 79°C (174°F).

Wine pairing

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© Société des alcools du Québec, Montréal, 2007, 2011

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Recipe provided by Denise Cornellier.