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Veal with Stilton and Walnuts

ingredients

serves 4 - 6
1.5 kg (3 - 3 1/2 lb) boned shoulder of veal
1 tablespoon vegetable oil
15 g (1/2 oz) butter
425 ml (3/4 pint) chicken stock
bouquet garni
175 g (6 oz) mushrooms, sliced
2 teaspoons cornflour
2 teaspoons water walnut halves, to garnish

for the stuffing

100 g (4 oz) Stilton cheese
50 g (2 oz) shelled walnuts, chopped
3 tablespoons parsley and thyme
packet stuffing mix
salt and freshly ground black pepper
1 egg
2 tablespoons water

method

1. Heat the oven to 180°C (350°F) Gas 4.

2. Make the stuffing: put the Stilton into a bowl and mash it with a fork. Stir in the walnuts and the stuffing mix. Season with salt and pepper. Beat the egg with the water and stir into the mixture.

3. Lay the veal skin side down on a board or work surface. Spread the stuffing mixture over it. Roll the veal up from one short end, then tie securely with string in several places to neaten joint.

4. Heat the oil and butter in a large flameproof casserole. Add the veal and fry over brisk heat, turning, to brown and seal the meat. Drain any excess fat from the casserole and pour the stock round the veal. Add the bouquet garni. Cover with foil, then with the lid and cook in the oven for 1 hour.

5. Add the mushrooms to the casserole, cover again with the foil and lid and cook for a further 30 minutes, or until the veal is cooked through and the juices run clear when the meat is pierced with a skewer.

6. Place the veal on a warmed serving dish and remove the string. Keep the veal warm in the oven turned to its lowest setting while making the sauce.

7. Transfer the casserole to the top of the cooker and bring the cooking
liquid to the boil. Blend the cornflour to a smooth paste with the water in a small bowl, stir in a little of the hot cooking liquid, then stir this mixture back into the casserole. Cook, stirring, for 1 - 2 minutes until the sauce thickens, then taste and adjust seasoning.

8. Carve veal into neat slices, then garnish with walnuts. Pour over a little sauce and hand the rest separately in a warmed sauceboat.

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