Wednesday, December 12, 2012

12 Days of Christmas Special: Seasoned Veal Roll

Our Christmas meat fest continues today with the Seasoned Veal Roll.  What I love about this one is that you can eat it hot or cold and it makes for wonderful Boxing Day leftovers!

Seasoned Veal Roll


  • 750g veal topside steak in one piece (ask butcher to cut in half  horizontally for you)
  • 1 cup fig chutney
  • 1 cup fresh soft breadcrumbs
  • 1 tablespoon vegetable oil
  • 1 tablespoon pine nuts
  • 30g butter

Take your veal and open out to form one large flat piece.

Combine chutney, breadcrumbs and pine nuts; spread mixture evenly over meat.

Roll, swiss roll fashion, from one long end; tie securely with string.

Heat oil in roasting tin over direct heat; add butter, and when foaming, add veal and brown well on all sides.

Place tin in a moderate oven (180 degrees celsius) bake until veal is tender, about 50-60 minutes.

Serve hot or cold with vegetables or a lovely fresh side salad.

Cocinar, comer y ser feliz!

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