Chef Martino

Season 2008 Episode 12.16.08

Veal roast stuffed with apples, apricots and cranberries

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Serves 6-8Ingredients2 lb veal boneless shoulder roast or inside round roast 1 kg ( we used shoulder roast as less expensive )1 tablespoon olive oil 15 mlsalt and freshly ground pepper1 cup low-fat, low-salt chicken stock 250 mlStuffing1 Granny Smith apple, diced½ cup dried apricots, cut into small pieces 125 ml¼ cup dried cranberries 60 ml¼ cup roasted pistachios 60 ml2 teaspoons curry powder 10 ml1 teaspoon mustard seed 5 mlDirectionsPreheat oven to 135°C (275°F).Cut open and flatten the roast with a smooth mallet.In a bowl, mix together the diced apple, dried apricots, dried cranberries, pistachios, curry powder and mustard seed.Spoon the fruit mixture into the centre of the meat, bring the sides up and tie tightly with 4-5 pieces of string.Toss any remaining fruit mixture into the bottom of the roasting pan.In a nonstick frying pan, heat the oil on high heat.Season the roast with salt and pepper, then brown it on all sides for about 5 minutes.Lay the roast in a shallow roasting pan and cover with lid.Continue cooking in the oven for about 60 minutes or until a thermometer in the middle of the meat reads 60°C (140°F).Remove from oven, keep covered and let rest for 5-10 minutes.In the meantime, add a little chicken stock to the cooking juices.Slice the veal roast into about 8 pieces and serve on a bed of steamed green beans and we also used pureed potatoes.Pour cooking juices over the finished roast.moreless

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