Baked Veal with Spicy Chicken Stuffing Recipe
Baked Veal with Spicy Chicken Stuffing Recipes
1 x 1.8kg shoulder veal, boned
1 tbsp olive oil
2 tsp olive oil
6 spring onions, finely chopped
500g minced chicken
1 cup fresh wholemeal breadcrumbs
1 tsp grated fresh ginger
2 red chilies, seeded and chopped
2 eggs, lightly beaten
1/3 cup chopped pecans
1/2 tsp ground black pepper
1/4 tsp paprika
1/2 tsp ground coriander
Preheat oven to
180C. Trim veal of excess fat and sinew. Place flesh-side-up on a board.
Butterfly thicker parts of meat; pound to flatten. To make spicy stuffing:
heat oil in heavy-based pan; add onions and chicken mince and cook over
medium heat for 4 minutes until brown. Use a fork to break up any lumps.
Remove from heat, add remaining ingredients except extra oil. Stir to
combine. Place mixture into food processor bowl and process 30 seconds or
until fairly smooth. Spread Spicy Stuffing over veal, roll and tie up
securely with string. Brush well with olive oil and place on a roasting
rack in a baking dish. Pour 1.5 cups water into dish. Bake 60 minutes or
until cooked to your liking. Add extra water to pan as necessary and skim
fat from surface. Serve with pan juices.
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