Seasoned Veal Roll
Ingredients
- 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!
Leticia
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