It’s sandwich time at AnotherFoodBlogger’s house!! The flavour in this sandwich was so unreal we all struggled to put it down for fear of the other person snatching it. Garlic, spicy tomatoes, grilled bread, crispy veal and peppery rocket. Well, it’s like there was a party in my mouth and everyone was invited.
A lot of people get freaked out at the thought of veal. The inhumane practices of old, how cruel it is killing calves at such a young age. Well, if that’s the case what about lamb then? We all go bonkers for spring lamb! Lamb are sheep that are under one year old. The majority are slaughtered anywhere from 3 – 5 months of age. As I write this I realise it is a touchy subject and I don’t wish to get embroiled in right/wrong or good/bad but what I do know is I buy my meat from local butchers here in Brisbane who operate at a high level with very high standards. All their meat is reared in the best possible way and slaughtered as humanely as possible too. So, if you are a meat eater then my advice is to take my lead, source a reputable butcher and at least then you know the animals are well taken care of.
Here in Australia, they don’t produce large quantities of white veal which, by the way, are calves that are typically slaughtered at about 18 – 20 weeks of age. What you mainly see here is called rose veal. These animals are reared in open pens, in small groups and are fed a diet of milk, grain and grass. Veal here comes from dairy calves that weigh less than 70kg or beef calves weighing less than 150kg. Worldwide the majority of veal comes from male dairy calves. Sadly, men don’t lactate so as you can probably figure out they ain’t much good on producing milk!! Just a random fact I thought I’d share. This means that aside from looking great they aren’t the best at fulfilling their job description. +1 for the ladies!!
Now that we have the technical part out of the way lets down to business!! Recently, I got a whole veal rump from my butcher in New Farm and I embarked on a mission to make a couple different dishes with it. Veal schnitzel was the obvious choice so remembering this great restaurant in NY called PARM that did a killer parm sandwich and also how Aussie’s seem to love their parm I decided to make a veal parm sandwich.
although you probably already guessed that via the title above! The quality of the veal was and is phenomenal, so lean & tender and it’s also at a great price too! I think he has it at about $16 a kilo so head on down to the Jan Powers Farmers Market in New Farm this Saturday, say hi to Steve and pick yourself up some to make this bad boy. Typically a parm dish is done with some rustic tomato sauce so seeing as I already had some of my spicy tomato chili jam (which is awesome by the way, recipe link is here) I figured this is how I’ll put the AnotherFoodBlogger twist on it. Garlic butter was kinda obvious, because, well I like garlic on most things – luckily the ladyfriend does too. I once dated a girl who didn’t eat onions – now that was tough. Onion is in everything AND I bloody love it too! Turkish bread is (aside from being tasty as hell) so popular here in Brisbane and probably all over Australia, so it clearly was the obvious choice to take this sandwich to the next level. It offers the perfect ratio of crusty exterior, light-ish interior and some great holes/crevices to soak up all that garlic butter. Is anyone else wishing I’d shut up and give you the recipe already? I’m debating going in and making another sandwich as I write this!!
Anyways, all I can say this sandwich with some fries OR, if you are healthy, a green salad and you have a perfect TV dinner for those Monday, Tuesday, Wednesday, Thursday, Friday, Saturday and lets not forget about Sunday nights too. Ahhhh, the life of a parent to a toddler. TV, dinner, wine and a show.
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