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Roasted Veal Rib Stuffed with Dried Apricots and Herbs
The Best In Australia
Darren's best Sunday roast ...
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
6 lg waxy potatoes, peeled
1 bunch of fresh bay leaves
1 lit veal stock
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
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Sweat the onions and celery till soft.
Add the chopped thyme, rosemary and sage, chopped apricots, pine nuts, chilli, parmesan and breadcrumbs
Combine to a stuffing using the egg yolks.
Slice from one end of the veal to the other length-ways to form a pocket.
Brush the inside with the mustard and stuff with the cold stuffing.
Tie the veal with butchers string all the way down the length to hold together.
Season the veal with salt and freshly ground black pepper.
In a hot roasting dish brown the veal over moderate heat.
Add the garlic cloves and cook in a hot oven 180C for 30 minutes, or until it is cooked to medium. Allow to rest.
Remove the veal from the roasting dish, add the veal stock to the pan juices and cook to form a sauce.
Cut slits in the potatoes every centimetre, about 8 slits.
Insert a fresh bay leaf into every slit.
Put the potatoes into a roasting dish, season with salt and freshly ground black pepper and add ¾ of the butter.
Roast in a hot oven till golden brown and soft
For the peas
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
Season with salt and freshly ground black pepper
Serve the veal cut on the bone with the roasted garlic, hassle back potatoes, minted peas and warm sauce.