Rolled Veal With Wild Mushroom Stuffing Recipe
Ingredients
| Dried mushrooms | 60 Gram | |
| Butter | 90 Gram | |
| 1 red onion, very finely chopped | ||
| 2 spring onions, very finely chopped | ||
| Garlic | 2 Clove (5gm), crushed | |
| Soft brown sugar | 1 Tablespoon | |
| Snipped chives | 1 Tablespoon | |
| Parsley | 1 Tablespoon, chopped | |
| White breadcrumbs | 45 Gram | |
| French onion soup | 2 Tablespoon | |
| Loin | 2 Kilogram, boned | |
| Apricot jam | 2 Tablespoon | |
| 2 tblspn concentrated orange juice | ||
Directions
1. Preheat oven to 180°C (350°F/ Gas 4). Soak mushrooms in water for 20 minutes; drain and chop.
2. Heat 30g (1oz) of butter in a frying pan, add onion, spring onions, garlic and sugar and cook for 2 minutes. Stir in mushrooms, chives, parsley, breadcrumbs and soup mix.
3. Open veal out and spread the stuffing over flesh. Roll veal tightly, tie with string and place in a roasting tin. Melt rest of butter in a small pan, stir in jam and orange juice and brush veal with mixture. Roast for 1 1/4 hours, basting several times with remaining orange mixture.
2. Heat 30g (1oz) of butter in a frying pan, add onion, spring onions, garlic and sugar and cook for 2 minutes. Stir in mushrooms, chives, parsley, breadcrumbs and soup mix.
3. Open veal out and spread the stuffing over flesh. Roll veal tightly, tie with string and place in a roasting tin. Melt rest of butter in a small pan, stir in jam and orange juice and brush veal with mixture. Roast for 1 1/4 hours, basting several times with remaining orange mixture.
Chef
