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https://www.lifestylefood.com.au/recipes/11872/stuffed-veal-roulade-served-on-sweet-potato-and-pumpkin-mash-with-a-red-wine-jus

LifestyleFOOD.com.au

Stuffed Veal Roulade served on Sweet Potato and Pumpkin Mash with a Red Wine Jus

James’ main course recipe from week 3 of Come Dine With Me Australia.

Ingredients

  • Veal roulade

  • 5 Veal loin fillets

  • 200 g marinated Persian fetta

  • 150g olive tapenade

  • bunch of fresh sage

  • prosciutto

  • 100 g bread crumbs

  • 2 eggs

  • Potato and pumpkin mash

  • 8 potatoes

  • 1 sweet potato

  • 1 pumpkin

  • ½ cup cream

  • 50 g butter

  • 1 egg yolk

  • 2 cloves roasted garlic

  • Jus

  • 2 cups red wine

  • 2 cloves roasted garlic

  • 1 teaspoon brown sugar

  • salt and pepper

  • Vegetables

  • green beans

  • baby asparagus

  • prosciutto

  • olive oil

Method

  • Veal roulade:

  • 1.

    Pound veal loins until tender thin and flat.

  • 2.

    Roll the veal with Persian feta, olive tapenade and fresh sage.

  • 3.

    Wrap roulades in prosciutto, dip in beaten egg and bread crumbs.

  • 4.

    Shallow fry until crispy.

  • 5.

    To serve, slice roulades into medallions.

  • Potato and pumpkin mash:

  • 1.

    Boil 8 potatoes, a large sweet potato and pumpkin

  • 2.

    When tender, drain.

  • 3.

    Add 2 oven roasted garlic cloves, 1/4 cup of warm cream, 1 Tablespoon of butter, an egg yolk, salt and pepper.

  • 4.

    Mash until velvety

  • Jus:

  • 1.

    Mix 1 cup of full bodied red wine with 1 teaspoon of brown sugar and 2 oven roasted garlic cloves.

  • 2.

    Simmer until thick and syrupy.

  • 3.

    Drizzle over the veal.

  • Vegetables:

  • 1.

    Steam green beans and baby asparagus.

  • 2.

    Toss though olive oil, salt and pepper.

  • 3.

    Wrap bundles together with small piece of prosciutto

  • 4.

    Pan fry quickly.

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