getcooking: Veal steak stuffed with minced pork
May 08, 2012
Carlos Bustamante, a Venezuelan lawyer now living in Reading, is a passionate cook who makes dishes from many parts of the world.
By combining his love of food with his love of sport, music and history he sets out recipes inspired by related major events and celebrations.
May 8 marks another important date in the history of Britain, Europe and the world.
Known as VE Day, it celebrates the ratification of “The act of military surrender” of the Nazi Germany, which took place in Berlin, Germany that was previously signed the day before in Reims, France.
Celebrations started around the world and even now, children still learn about life during those years, including food shortages and rationing.
Veal steak stuffed with minced pork
List of ingredients
200g minced Pork
1 Tbsp rosemary leaves chopped
1 garlic clove
10g fennel seeds
4 veal steaks
4 Green bell pepper sticks
3 Small shallots chopped
187ml red wine
500ml beef stock
Salt and pepper
War days bring back memories loaded with patriotism, sadness but also with hopeful messages that are remembered every year.
To celebrate this iconic date, I prepared a dish with two kinds of meats that were missed during the war - my expression of gratitude to those who brought about the end of the conflict.
Start preparing the stuffing by crushing the rosemary leaves and the garlic with a pinch of salt in a mortar and pestle.
In a small pan on medium low heat, toast the fennel seeds, taking care they don’t turn black. Once cool add them to the mix in the mortar and pestle and crush to a powder. Mix this preparation with the pork and put it in the fridge for 30 minutes.
Gently pound each steak with the flat side of a mallet or heavy skillet and season with salt and pepper. Take some of the pork and shape it like a sausage, then lay it on the steak. Using a pepper stick, roll it into a tight cylinder, tucking in the filling as you roll. Close each one using a toothpick to keep the shape.
In a deep pan or skillet, pour a splash of oil and slowly light brown the stuffed steaks. Take them out before adding the shallots to sauté for a couple of minutes. Then pour in the wine and stir with a wooden spoon before finally adding the beef stock. Bring to the boil then simmer on a low heat before putting the steaks back. Cover and leave it for 30 minutes. Cooking slowly is the key to tenderness.
Take the steaks out again and cover in foil. Pass the sauce through a strainer. You can add a tablespoon of corn flour diluted in half cup of water to reach the desired consistency. This is when it coats the spoon.
Take out the toothpicks from the steaks; transfer them to a cutting board and cut them into slices Put them on the plate and pour sauce over them.
I enjoyed this one with a mash made with roasted potatoes, carrots, swedes and leeks, adding green with a lettuce and rocket salad.