Recipes

Roast Veal Roll with Chicken, Spinach and Pine Nut

6-8
10 minutes
1hr 30 minutes
Easy

Ingredients

2-2 1/2 kg of Princi’s melt-in-your-mouth veal shoulder... boned and butterflied
1/4 cup olive oil
200 - 300 mls chicken or beef stock
STUFFING
500g chicken mince
Spinach - cooked and squeezed out
1 cup fresh breadcrumbs (easy in food processor)
1/2 cup of pine nuts
1 level tsp thyme
1 level tsp sage
6 spring onions or I shallot finely chopped
2 tblsp grated Parmesan

Method

Preheat oven to 180C

Lay the meat out smooth side down and trim to shape.  Cook mince and onion in 1 tbsp olive oil till browned avoiding lumps in the mince.  Place mince and remaining ingredients and salt and pepper to taste in a food processor till blended.  Smooth stuffing evenly over the meat and roll and secure with kitchen string.

Place in the baking dish and baste well with 1/4 cup olive oil.  Add salt and pepper to taste.  Add stock and cook for 11/2 hours for the medium cook or longer as to your taste.

Check occasionally that there is enough moisture in the baking dish.  If necessary, add a little water.

Let veal rest for 10 x15 minutes before removing the string.

** ALTERNATIVELY, TAKE PREPARED STUFFING TO PRINCI BUTCHERS WHO WILL BE HAPPY TO DO THE HARD YAKKA FOR YOU!  YAHOO!! **