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….!
Ingredients:
- Frying Steak – Beaten thinly
- Sausage Meat
- Bacon Lardons
- Breadcrumbs (Can be flavoured if preferred)
- 1 Litre Beef Stock
- 1 Glass of Red Wine
- Soffritto
- 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.
Like so.
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.
As so…..
Eh, Voila!
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.
‘Till tomorrow,
Stay out of the fridge.
If I may, I’d like to just have the cauliflower cheese, roast potatoes and broccoli (even though it’s bad for me, just a little every so often won’t do any harm.) Please give my beef olives to somebody else. 🙂
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WHAT??!!!!! That was the mainstay of the dish! Mind you, I do hear you. Now that I have found the delights of the Broccoli and Cauliflower (it still seems odd saying it…) I can understand!!
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Beautiful….and they do look tasty….I my husband would love these as well….I have printed out the recipes and it will be one I tackle in Yuma…I found my self smiling so wide my jaw hurt when I got to the vegetable line of your post…” Roast Potatoes, Cauliflower Cheese, Tender Stem Broccoli and Green Beans” the amount of vegies you have added to your dishes are amazing….I love how you have embraced you new founded palate ..YAY…and hey thanks for the shout out….I think the carrots would of been good with a few parsnips added with them, they are a cousin to the carrot and have a yummy flavor of there own…I am going to make a pork roast Thursday and I am going to roulade it also, but filling it with spinach, mushrooms and onions….I may add some olives to the mix…I already packed my slow cooker other wise I would of cooked it in there….well just a couple days left to 2015…looking forward to the new year….kat
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The pork sounds great Kat but you are right about the Parsnips. I cannot believe how much I like them roasted! I was eating them for Christmas Dinner. I even ate Courgette this evening and quite liked!
Who am I and what have I done with Cameron….!
I am so pleased you like my recipes Kat, it is lovely to get such positive feedback from you on them and I hope you can make a few when you get to Yuma and settle in.
Good Luck!!
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I have made several already and they are always met with yum from the hubby…I just love that you have finally added vegies to your plate….I couldn’t imagine life without them….kat
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Well here’s hoping there are many more to come and lots more Veggies too!!
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This looks so good! It’s a must try for me! I’ll let you know how it turns out…
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Please do Amanda, it is so easy even if there are many steps, but talk about tasty…. 🙂
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This looks great, but it’s so many steps!! You are a true cook. I would probably never attempt this 😜
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Yeah! Do it! It is absolutely SIMPLE easy as lion squeezy…!
If I can do it then ANYONE can….!
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You overestimate me. I can hardly boil water 😜
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But I’ll bet it’s the tastiest water ever…!
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LOL!!! Exactly! Yes! 😂👌
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Wow this looks so good Cameron! Kat is awesome! Love the pictures and lovely food!
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It really is good Lynz, please try it, you won’t be disappointed…!
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I am sure! It looks very lovely!
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🙂
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Why haven’t you been snapped up – you would make someone a perfect husband. It looks delicious.
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I’m trying Kerry. I got turned down again yesterday…! I am beginning to think I am a total minger….!
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Well she must have taste in her ass. I haven’t heard that word for a while but you are certainly not a minger! If I were attempting to date these days, I would do it through a website so that you could get to know each other first then you could see if the chemistry works. I have match-maked a few friends and you have to like each other first, Our bridesmaid and best man are still married (to each other).
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Thats sweet. I like stories like that.
I have tried the internet dating but all I seem to attract are girls with baggage and ex partner issues.
I think I shall see if something happens naturally and will give myself till the summer before I hit the on-line angle again…..
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I guess the best place to meet is clubs where you have something in common – Comic-con or Cooking. We have probably all got baggage or ex partner issues… 🙂 Look at me!
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You are comparatively sane my dear Kerry!
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LOL!
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Mmm. This looks yummy. And you added broccoli in! I wish my husband cooked like this lol
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If I can, HE can! It is easy peasy!!!
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Drooling. At the food. Not you. Though you are, as the ladies above note, certainly not a minger. 🙂
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Thank you Fiona… 🙂
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Any recipe that allows me to hit something is a recipe I can get behind.
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Oh yes. You can really take your frustrations out on this one for sure…..
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