A good friend recently cooked this delicious recipe at a dinner party and everyone absolutely loved it. If possible, prepare the dish the day before you plan to serve it to intensify the flavours even further. This recipe serves 4. Try this dish with the Tallis Dookie Hills Shiraz 2005 The dark berry fruit flavours of the Shiraz marry perfectly with the sweetness of the meat.
Ingredients 8 veal scallops, tenderised and cut in half 5 tablespoons butter 1 onion, chopped 1 1/3 cup breadcrumbs 2/3 cup apple, peeled and grated 500mL apple juice or cider 3 rashers bacon 1 teaspoon lemon rind 1/2 teaspoon dried mixed herbs Pinch of salt 2 tablespoons plain flour
Pre-heat oven to 180C. Melt 3 tablespoons of butter in a frying pan, add onion and sautee until golden. Add breadcrumbs, apple, bacon, lemon rind, mixed herbs and salt to pan. Stir over a medium heat for approximately 4 minutes until mixture becomes sticky, then allow to cool.
Tenderise veal using a mallot, allowing the meat to spread out slightly. Place one heaped tablespoon of the apple mixture on each piece of veal and roll up, using a toothpick to secure. Heat 2 tablespoons of butter in a frying pan and gently pan fry the rolls until evenly browned. Place into a baking dish and add apple juice or cider, and any remaining apple mixture. Cover and cook for Casino Dkaplan a minimum of one hour. Serve with a creamy mash.