Pesto and Semi-Dried Tomato Veal Roll

INGREDIENTS (SERVES 4)

* 4 veal scallops (about 150g each), cut in half if large

* 1/2 cup semi-dried tomatoes, drained

* 12-16 large English spinach leaves, blanched & well drained (optional)

* 250g fresh shiitake mushrooms, sliced

* Mashed potato or baby potatoes, to serve (see notes below)

Basil pesto

* 1 cup (30g) tightly packed fresh basil leaves

* 1/3 cup (60g) pine nuts, toasted

* 1/2 cup (60g) grated parmesan cheese

* 2 cloves garlic, crushed

* Salt and pepper, to taste

* 1/3 cup olive oil

COOKING METHOD

Cover veal with plastic wrap and pound gently with meat mallet until thin. Spread pesto over each piece of

veal then place 3 or 4 semi-dried tomatoes at one end.

Roll veal up and wrap in spinach leaves, overlapping leaves if required.

Secure with toothpick. Line a bamboo steamer with baking paper, leaving a 2cm gap around the edges and

poke a few holes in the paper to allow steam to circulate.

Place sliced mushrooms in the steamer with veal rolls on top. Put steamer over a wok or pot of simmering water, cover and steam until meat is just cooked through, about 10 minutes. Remove toothpick and cut into 2cm pieces.

Serve with mushrooms and mashed potatoes.

To make the pesto:

Place basil, pine nuts, parmesan, garlic, salt, pepper and half of olive oil in a food processor and puree. With machine running, gradually pour in remaining oil in a thin stream.

Add extra oil if a thinner consistency is preferred.

 

Notes:

Veal rolls could be lightly coated in extra pesto instead of wrapping in spinach.

Ready made pesto can be bought from most supermarkets and delicatessens.

 

To serve as a whole meal:

Gently boil baby potatoes in water below while veal is cooking.

Add a second steamer with vegetables (eg. snow peas and carrot sticks) for the last 5 minutes of

cooking.