Veal skewers with cheese and roasted peppers

4
0 - 30 minutes
veal medallions
*
barbecuing

Preparation

Remove the veal from the fridge half an hour before starting to prepare it. If your skewers are wooden, soak them in cold water until you need them. Wash and dry the sweet peppers, cut them into quarters and remove their seeds. Grill the sweet pepper quarters until their skin is blackened. Remove the peppers from the grill and place them between damp tea towels for 10 minutes. After that the skins will slip off easily. Chop the sweet peppers roughly.

Season the hard white cheese or sheep’s cheese with pepper, place a sage leaf on top and wrap in bacon. Cut the veal into large chunks. Try to make the pieces of pepper, the cheese and bacon parcels and the chunks of veal about the same size so that nothing sticks out when they are skewered, that will prevent them from burning. Thread the veal, the cheese and bacon parcels and the sweet pepper alternately onto the skewers. Start and end each skewer with a piece of veal. Grill the skewers for three to four minutes. Before serving, sprinkle with pepper and fleur de sel. Serve immediately.

Ingredients

  • 400 grams veal medallions
  • 2 sweet red peppers
  • 200 grams hard white cheese e.g. sheep’s cheese
  • 200 grams thinly sliced bacon
  • 2 sprigs of sage
  • fleur de sel
  • freshly ground pepper

Extra:

  • 4 wooden or metal skewers

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