| Veal
and Bacon Parcels with a Sun Dried Tomato Sauce (to make 8)
|
1
pkt (340g) minced or ground veal
1 desst. olive oil
1 teas Dijon mustard
1 teas. dried sage
1 egg yolk
1-2 tbls. fresh brown or white breadcrumbs
freshly ground white pepper
16 slices rindless back bacon - unsmoked
2 teas. sundried tomato purée
a little stock
pinch sugar
freshly ground white pepper
Set
oven at gas 6/400 F/200 C/Aga roasting oven.
Cook the veal in a little hot oil breaking it down with a fork.
Stir in the mustard and sage, remove from heat and allow to cool
a little before stirring in the egg yolk and enough breadcrumbs
to make a sticky consistency.
Using 2 slices of bacon for each parcel, arrange these like a cross
and pile the paste at the point where the slices cross. Make into
a parcel by tightly covering the paste with the ends of bacon, finishing
with a lean end.
Put the parcels back into the pan in which the veal was cooked,
loose ends down. Brush each with oil and sprinkle with dried sage.
Bake in the pre-set oven for 10-15mins. (or until the bacon has
cooked).
Remove from oven and put on to a hot serving dish and keep warm.
Make the sauce by skimming any excess fat from the pan then whisk
into the pan juices 2 teaspoonfuls of sundried tomato purée
and a good pinch of sugar. Add 150ml (¼pt) stock and a little
freshly ground white pepper and simmer for a few minutes. Pour a
little round the parcels and serve the remainder separately.
Lazy
Cook tips
These
parcels are remarkably quick to make and look so pretty when cooked.
They are also quite filling, allow one per person plus a few spares.
I serve them hot with leeks and rice. I also serve them cold as
follows - cut them into slices and arrange 2 or 3 on individual
serving plates, garnish with pickled cucumbers cut into fan shapes,
a small bunch of red seedless grapes and a few salad leaves. Serve
the sauce separately.
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Cook Mo Smith's growing reputation is founded on her delicious simple
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