Ingredients
BEEF OLIVES
- 1 ¼ cups breadcrumbs (we used homemade sourdough that we blitzed in the food processor)
- 125g streaky bacon, finely chopped
- 70g pinenuts, toasted, roughly chopped
- 40g parmesan cheese, finely grated
- ¼ lightly packed parsley, finely chopped
- Sprig rosemary, finely chopped
- 2 cloves garlic, minced
- Zest 1 lemon
- 1 onion
- 50g butter, melted
- 500g beef schnitzel
- 2 tablespoons olive oil
- 150g baby carrots, cut in two on the diagonal
- 2 cups beef stock (or 1 cup beef stock, 1 cup red wine)
- 2 bay leaves
MASH
- 700g Agria potatoes, cut into pieces
- 35g butter
- ¾ cup milk
Method:
Pre-heat the oven to 170°C.Put the breadcrumbs, bacon, pine nuts, parmesan, herbs, garlic and lemon zest into a bowl. Halve the onion then cut one half into quarters. Reserve three quarters of the onion for later and finely chop the other quarter before adding into the breadcrumb mixture. Pour in the melted butter then season with sea salt and freshly ground black pepper and mix well.
On a clean chopping board or bench, bash the beef schnitzel to thin it out. Cut each piece in half then spoon some of the breadcrumb mixture onto each piece, fold in the sides then roll to form a sausage shape. Secure at both ends with kitchen twine.
Heat the olive oil in a heavy-bottomed frying pan over a high heat and sear the beef olives on all sides until browned. Remove from the frying pan and add into an oven-proof pot with a lid. Add more oil to the pan if required, then cut the remaining onion into wedges and fry until translucent. Add into the pot along with the carrots. Pour a little of the beef stock into the pan to deglaze, scraping off any caramelised bits, then pour this into the pot along with the rest of the stock. Add in the bay leaves then put on the lid and cook for 1 ½ hours. Remove the lid and continue to cook for a further half hour.
While the beef olives are cooking, put the potatoes into a pot, cover with water, put on the lid, bring to the boil then reduce the heat and cook until soft. Remove from the heat and drain well. Add in the butter and the milk, season with sea salt and freshly ground black pepper, then mash until smooth and creamy. We kept the skins on ours but you can peel them if you like.
Once cooked, remove the kitchen twine from the beef olives, cut in half on the diagonal. Spread a circle of mash onto each plate then top with the beef olives, carrot and onions. Pour over the cooking liquid then serve with some seasonal vegetables. Enjoy!
