Page 22 - Veal News Today

Our entertainment correspondent lizo mzimba looks back at her life. xylophonejingle hello, campers. hi—de-hi! a greeting familiar to millions. ooh, what a scrumptious lunch weve had. veal and ham pie. its my favourite. yummy—yum—yum! ruth madoc�*s gladys pugh appeared in all 58 episodes of hi—de—hi during the 1980s. the voice of radio maplin, and chief yellow coat. hi—de-hi! ho—de—ho. she also had a barely disguised passion for the holiday camps entertainments manager. ooh, you...

As daffyd thomas mother — and until a recent fall, had been due to appear in panto in torquay this christmas. our entertainment correspondent lizo mzimba looks back at her life. xylophone jingle. hello, campers. hi—de-hi! a greeting familiar to millions. ooh, what a scrumptious lunch weve had. veal and ham pie. its my favourite. yummy—yum—yum! ruth madoc�*s gladys pugh appeared in all 58 episodes of hi—de—hi during the 1980s. the voice of radio maplin, and chief yellow coat. hi—d...

Months. >> im ready. >> youre ready? >> yeah. >> oh, thank god. dont judge me. ive had to wait 10 torturous minutes for it to cook. >> enjoy it. >> oh, thank you. artusi uses lean veal so its a much quicker ragu to make than a modern, slow-cooked beef bolognese. oh, bello. its smells incredible. >> oh yes, yes, yes. cheers. >> cheers. is it good? >> very good. so good! this is what ive been trying to do... at home... but i have never achieved it. now i know how to do it >> because of you, yes. >...

>> theres no tomato sauce in here. >> no tomato sauce? >> no. >> this recipe, only butter. >> only butter? in artusis recipe the meat, delicate veal and salty bacon, are cooked at the same time as the chopped vegetables. >> everything all together? >> yes. so you just put big pieces of bacon in like that. >> you dont cook that first? >> no. ive never done that. maybe thats why mine isnt so good. >> and a pinch of nutmeg. >> but like most cooks in this region, theres only one pasta barbara would ...

Veal Cutlets with Thyme Butter Sauce Recipe

Over a century, when the silk workers of lyon would finish their nightshifts early in the morning. hungry and looking to get, shall we say, completely hammered, they take over a bouchon, stuff their faces like heroes, blow off the proverbial steam in decidedly french fashion. which is to say no freaking "guy-talion" nachos or mozzarella sticks for these boys. hell no. how often do you do this? >> frenchman: eight times a year. >> bill: its a very lyonnais thing. societies -- some secret, all of ...

>> so, fondue. >> thats cheese. >> tart-flet. >> i like cheese. >> they make stews too. >> what animals? >> mostly beef. >> lot of cows up here? >> yeah. >> i like cows. to eat. >> to eat of course. >> not personally. >> where i learned to ski we are lucky to get chicken fingers an bud alignment -- light. for the main, a loin of veal gently seared and pan roasted joined by mushroom sauce and pretty medley of vegetables. >> whoa. >> looking good. >> how is it? >> really good.

We chop. >> i think the thing that is interesting about the recipe is that, so many chefs have different versions. some people say, use tomato comedones tomato, use milk, use nutmeg. it should not be too much tomato, i dont think. although, my mother makes with tomato, it is pretty good. >> there is no tomato sauce. there is recipe, only butter. in the past, it was expensive. >> in the recipe, the meat, delicate veal, and salty bacon, are cooked at the same time as the chopped vegetables. >> eve...

>> [speaking non-english] >> my new favorite word. >> oh my god. that is amazing. >> [speaking non-english] >> if i smell of garlic, i dont care. im starving. is the chef good? >> yes. [speaking non-english] >> the classic, if slightly unusual, combination of veal with tuna and caper sauce.

Mid filled ravioli, bathed in roasting juices called -- >> [speaking non-english] >> oh my god. wow. >> wow. >> and finally, the local specialty. roasted shoulder of veal. >> [speaking non-english] >> its like 11 out of ten. >> its so good. no, im not kind. im not being kind. >> in piedmont, traditional regional food is very much alive and well. >> shes very proud of it. >> she should be. >> [speaking non-english] >> its all about passion. >> its all about passion. the twby two by two from ihop....