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Recipe for :

Stuffed Veal Scallops

This recipes comes from Dancer and Graphic artist Martin James. Martin, who originally comes from New Zealand, is now living with his wife and children in Copenhagen as he is currently principal Dancer with The Royal Danish Ballet. You will be able to find out more about Martin when his Biography page is published.

Being so gifted it seems unfair that Martin should also be talented in the kitchen as well but he has agreed to share some of his recipes with us which is great news.

Martin also does his own recipe Newsletter so if you would like to subscribe to it then click here


8 boneless veal steaks
155g (5oz) mushrooms
30g (1oz) butter
4 thin slices ham
4 tablespoons grated parmesan cheese
60g (2oz)butter, extra
4 slices mozzarella cheese
1/2 cup hot water
1/2 beef stock cube

  • Pound veal steaks out thinly, finely slice moushrooms.
  • Melt butter in pan, add mushrooms, cook over medium heat until mushrooms are just tender. Drain pan juices from mushrooms.
  • Place a slice of ham on top of four steaks.
  • Divide mushrooms evenly between steaks.
  • Sprinkle 1 tablespoon parmesan cheese over top of each steak.
  • Place remaining veal steaks on top of each to form sandwiches. Trim away any overhanging meat.
  • Melt extra butter in pan, add veal sandwiches to pan, cook until brown on one side, then carefully turn steaks, cook on other side. Remove from heat.
  • Cover tops of steaks with mozzarella cheese. Trim cheese to fit shape of steaks.
  • Pour in water, add crumbled stock cube. Cover pan, return to heat, simmer 2 minutes or until cheese has melted.

Serves 4

Martin James