Friday, 13 April 2012

Beef olives

Being on a farm means that we have the great privilege of having home-kill meat. However it does mean that you have to get a bit creative with mince and schnitzel because you have so damn much of it! Crumbed schnitzel is great and the farmer likes it, however a whole cattle beast in the freezer equals about 60 meals that involve schnitzel so this recipe is an alternative. This was also a favourite in my uni days, as schnitzel is really affordable and this makes it go a long way.
  • 1 1/2 cups fresh breadcrumbs
  • 1/4 cup sun dried tomatoes, roughly chopped
  • 1/2 cup grated parmesan cheese
  • 1/4 cup basil leaves, finely shredded
  • 2 eggs, beaten
  • 4 pieces wiener schnitzel
  • 4 slices shoulder bacon
  • 2 tablespoons olive oil
Combine breadcrumbs, sun-dried tomatoes, parmesan, basil, eggs and salt and pepper in a bowl.
 Take each piece of schnitzel and place onto a sheet of tinfoil, place a sheet of bacon on top, then spoon 3 tablespoonfuls of the bread mixture onto each schnitzel and pat flat to cover most of the surface, leave one end without any stuffing so you can roll it closed (I put way too much on the ones in these pictures!). Roll up the schnitzel and wrap the tinfoil tight so it s a secure parcel (you can secure them with toothpicks but I find tinfoil easier.
 Place the parcels into the oven in a dish, because a little bit of juice always finds its way out. Cook on 180 degree Celsius for 15minutes.
Remove the parcels form the oven and take off the tinfoil. Warning: Bloody hot!
Heat oil in a large frying pan over medium-high heat. Cook beef olives, for 2 to 3 minutes or until browned. Transfer to a plate.
Serve with seasonal vegetables.
  • I sometimes add 2 Tblsp of toasted pine nuts to the stuffing
  • A lot of recipes for beef olives cook them in beef stock on the stove for 10-15minutes, this is just as good, however I find that wrapping them with tin foil makes them just as moist. I only use the stock method if I want to serve them with gravy. 
Too much stuffing in this one, but still tastes good!

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