On the Fifth day of Christmas, my true love sent to me…
Five Gold Rings, Four Calling Birds, Three French Hens, Two Turtle Doves and a Partridge in a Pear tree.
Good morning world and thanks for tuning in to another Tasty Tuesday recipe here on the Worlds Biggest Fridge Magnet.
Now because it is the festive I have decided to something a bit richer than normal and although there is not a huge amount of bad ingredients in it, lets be honest, regardless of that (we know every single ingredient) we know it is much healthier than eating some shop bought processed “Chicken Ding” meal…!
So what is it that we have for you today?
Well it is courtesy of my friend Kat from the Time No Matter blog who put the idea in my mind after telling of how she made Rouladen (a German meat dish) and how much it reminded me of one of my own favourites, Beef Olives.
So thats what we are having.
Beef Olives with Chantenay Carrots, Roast Potatoes, Cauliflower Cheese, Tender Stem Broccoli and Green Beans. Best of all it all cooks SO simply because we once again use the slow cooker/crockpot
Oh boy, oh boy, oh boy….!
- Frying Steak – Beaten thinly
- Sausage Meat
- Bacon Lardons
- Breadcrumbs (Can be flavoured if preferred)
- 1 Litre Beef Stock
- 1 Glass of Red Wine
- 1 Onion – finely chopped
- 4 Garlic Cloves – finely chopped
- Cracked Black Pepper and Salt
- Tender-stem Broccoli
- Roast Potatoes – pre packed
- Cauliflower Cheese – pre packed
- Chantenay Carrots
- Mushrooms – finely chopped
- Bamboo Skewers or String to tie the Olives.
Firstly finely chop the Garlic and Onion.
Add to the mixing bowl along with some Cracked Black Pepper.
Finely chop the Mushrooms.
And and to the mixture.
Add the Bacon Lardons.
And the Sausage Meat (I used pre flavoured with Nutmeg)
Mix this up and then add the Flavoured Breadcrumbs (I used Rosemary and Garlic)
Add some Salt and finally mix together by hand.
Before covering and putting in the fridge to allow the flavours to infuse.
Next, take a pan (I used a casserole dish as you can see…!) and put in some Olive Oil and Cracked Black Pepper.
Whilst that comes up to temperature, top and Tail the Chantenay Carrots.
With the oil up to temperature, add the Soffritto and start to brown.
Now the FUN part!
As the Soffritto browns take the Frying/Minute Steaks and hit them with a food mallet or a rolling pin to get them to spread so that they can be rolled and are a much more workable thickness.
Add the glass of Red Wine to the Soffrito.
Now the hard part. Take the Sausage Meat mixture out of the fridge and shape into “sausage” shaped lengths, keeping them fairly thick to add to the meatiness of the dish.
Next, place one of the “sausages” onto the flattened Steak and
Then simply “roll” them up, before securing in place with the bamboo skewers.
Once these are done and the alcohol is cooked off of the wine we added to the Soffrito, add half of the rich Beef Stock and leave to cook for ten minutes or so.
Before adding the Chantenay Carrots.
Whilst the gravy cooks, add some Olive Oil to the frying pan long with some Cracked Black Pepper.
Then place the rolled Beef Olives into the pan to sear and brown them off.
Before adding to the slow cooker/crockpot.
Now take the Gravy from the hob.
Pour over the Beef Olives in the slow cooker/crockpot and add the last of the rich Beef Stock. Put this on for the day (or in my case I set it to hot and it cooked in about 3 hours) and go about your business….
Finally, just before you are ready to serve, put the pre-packed Cauliflower Cheese and Roast Potatoes in the oven and ready the Tender-stem Broccoli for a quick dip in some boiling water prior to dishing up.
And it was absolutely GORGEOUS!!
Rich and warming just as it offered plus there were plenty of left overs to have another day.
Please do give this a go because it is not really that difficult to make and really does hit the spot even if it is a little more indulgent than I usually put up on my recipes list.
I hope you enjoy it and be sure to pop back soon for more from the Worlds Biggest Fridge Magnet.
Stay out of the fridge.