Dijon Roast Veal Stuffed with Spinach

    1 hour 30 minutes

    This is a recipe I put together last night. The flavours mix really well together and it is great for a nice quick roast for dinner.

    New South Wales, Australia
    2 people made this

    Serves: 4 

    • I large veal fillet
    • 150gm of frozen spinach
    • 1 tablespoon of chopped garlic
    • 1 tablespoon of dijon mustard
    • 1 tablespoon of chopped parsley
    • 1 tablespoon of chopped chives
    • 125gm of finely chopped pancetta
    • 8 medium cut pancetta slices

    Preparation:20min  ›  Cook:1min  ›  Extra time:1hour9min  ›  Ready in:1hour30min 

    1. Melt the spinach in a microwave
    2. Mix the spinach, garlic, dijon mustard, parsley, chives and pancetta together to form the stuffing.
    3. Lay the stuffing across the middle of the piece of veal leaving about a cm from the edges.
    4. Placing pieces of pancetta around the outside, tie the roast together with some cooking string.
    5. Leave the roast in the refrigerator for at least an hour as this helps to stop it falling apart when you've finished cooking.
    6. Heat the oven to 180c.
    7. Cook the roast for about 1 hr. Depending on how thick the veal is, cooking may take longer so check the roast every 20 mins.
    8. This roast is great paired with dutch carrots, sweet potato and kipler potatoes.

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