8 ready prepared beef olives
4 tbsp chopped fresh parsley
4 garlic cloves, chopped finely
125 g (4 oz) smoked streaky bacon, rinded and chopped
finely grated rind of 1/2 small orange
2 tbsp olive oil
300 ml (1/2 pt) 1 1/4 cups dry red wine
1 bay leaf
1 tsp sugar
60 g (2 oz) pitted black olives, drained
salt and pepper
chopped fresh parsley
1. Unroll the beef olives and flatten out as thinly as possible using a meat tenderizer or mallet. Trim the edges to neaten.
2. Mix together the parsley, garlic, bacon, orange rind and seasoning. Spread this mixture evenly over each beef olive.
3. Roll up each olive tightly, then secure with a cocktail stick (toothpick). Heat the oil in a frying pan (skillet) and fry the beef on all sides for 10 minutes.
4. Drain the beef olives, reserving the pan juices, and keep warm. Pour the wine into the juices, add the bay leaf, sugar and seasoning. Bring to the boil and boil rapidly for 5 minutes to reduce slightly.
5. Return the cooked beef to the pan along with the olives and heat through for a further 2 minutes. Discard the bay leaf and cocktail sticks (toothpicks).
6. Transfer the beef olives and gravy to a serving dish, and serve garnished with orange slices and parsley.