Fruity Veal Olives Recipe

Ingredients : Serves 4

4 veal escalope, flattened
Juice of 1 lemon
Freshly ground black pepper
25 g/1 oz/0.5 cup fresh breadcrumbs
1 dessert (eating) apple, peeled, cored and chopped
350 g/12 oz onions, chopped
5 ml/1 tsp sage
1 egg, beaten
1 orange, peeled and sliced
25 g/1 oz/2 tbsp curd (smooth cottage) cheese
30 ml/2 tbsp oil
100 g/4 oz canned tomatoes chopped

150 ml/0.25 pt Beef Stow

15 ml/1 tbsp chopped parsley

Method :

Coat the escalope in the lemon juice and sprinkle with pepper. Mix together the breadcrumbs, apple, onion, sage and egg. Chop all but two of the orange slices and mix into the stuffing. Spread the veal slices with the cheese, then cover with the stuffing mixture, roll up and secure with cocktail sticks (toothpicks). Gently fry (saute) the olives on all sides in the oil until browned, then transfer to a covered ovenproof dish, cover with the chopped tomatoes and stock and bake in a preheated oven at 180°C/350°F/gas mark 4 for 30 minutes. Serve garnished with orange twists and the parsley.