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Darren Simpson

Roasted Veal Rib Stuffed with Dried Apricots and Herbs


Roasted Veal Rib Stuffed with Dried Apricots and Herbs

Darren's best Sunday roast ...

Serves 4

Ingredients

  • 1 x 4 bone veal rib eye roast, french trimmed
  • 500g dried apricots, soaked and chopped
  • 2 onions, finely chopped
  • 1 celery heart, finely chopped
  • 3 tbsp pine nuts
  • Pinch dried chilli
  • 4 tbsp fresh parmesan
  • 2 egg yolks
  • 1 tbsp thyme, chopped
  • 1 tbsp of rosemary, chopped
  • 1 tbsp of sage, chopped
  • 200g breadcrumbs
  • Dijon mustard
  • 6 lg waxy potatoes , peeled
  • 1 bunch of fresh bay leaves
  • 1 lit veal stock
  • 500g butter
  • 1 packet of frozen baby peas
  • ½ bunch of spring onions, peeled and finely sliced
  • 2 tbsp of chopped mint
  • salt and freshly ground black pepper

Method

The stuffing

  1. Sweat the onions and celery till soft.
  2. Add the chopped thyme, rosemary and sage, chopped apricots, pine nuts, chilli, parmesan and breadcrumbs
  3. Combine to a stuffing using the egg yolks.
  4. Slice from one end of the veal to the other length-ways to form a pocket.
  5. Brush the inside with the mustard and stuff with the cold stuffing.
  6. Tie the veal with butchers string all the way down the length to hold together.
  7. Season the veal with salt and freshly ground black pepper.
  8. In a hot roasting dish brown the veal over moderate heat.
  9. Add the garlic cloves and cook in a hot oven 180C for 30 minutes, or until it is cooked to medium. Allow to rest.
  10. Remove the veal from the roasting dish, add the veal stock to the pan juices and cook to form a sauce.

Hassleback potatoes

  1. Cut slits in the potatoes every centimetre, about 8 slits.
  2. Insert a fresh bay leaf into every slit.
  3. Put the potatoes into a roasting dish, season with salt and freshly ground black pepper and add ¾ of the butter.
  4. Roast in a hot oven till golden brown and soft

For the peas

  1. In 100g of butter sweat the spring onions to soft, add the mint and peas, moisten with a little stock and cook till the peas are cooked
  2. Season with salt and freshly ground black pepper
  3. Serve the veal cut on the bone with the roasted garlic, hassle back potatoes, minted peas and warm sauce.
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