Ingredients :
- 1.8 kg shoulder of veal, boned
- 1 tablespoon olive oil
- Spicy stuffing:
- 500 g minced chicken
- 2 teaspoons olive oil
- 6 spring onions finely chopped
- 1 cup fresh wholemeal breadcrumbs
- 1 teaspoon grated fresh ginger
- 2 red chilies seeded and chopped
- 2 eggs lightly beaten
- 1/3 cup chopped peanuts
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon paprika
- 1/2 teaspoon ground coriander
- Extra olive oil
Method :
- Preheat the oven to 180°C
- Trimmed veal of excess fat and the sinew
- Place flesh side up on a board. Butterfly figure parts of the meat then pound to flatten
- Spicy stuffing
- Heat oil in a heavy-based pan
- Add onions and chicken mince and cook over medium heat for 4 minutes until browned
- Use a fork to break up any lumps
- Remove from heat then add remaining ingredients except for the extra oil
- Stir to combine them place mixture into a food processor and process 30 seconds or until fairly smooth
- Spread the stuffing over the veal, roll and tie up securely with string.
- Brash very well with olive oil and place on a roasting rack in a baking dish. Pour 1 1/2 cups of water into dish
- Bake 1 hour 30 minutes or until cooked to your preference.
- Add extra water to pan is necessary and skim fat from the surface.
- Serve with pan juices and a salad, rice or plain boiled potatoes
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