Roast Veal Stuffed with Ham and Spinach

Name: Roast Veal Stuffed with Ham and Spinach
Yield: Serves 4
Ingredients: 8 small unpeeled potatoes; 8 French shallots; 200 ml (7 fl oz) dry Madeira; 16 baby carrots; 4 slices bacon; 2 tablespoons olive oil; 50 g (1¾ oz) butter; 1 × 600 g (1 lb 5 oz) piece boneless veal loin or fillet, beaten with a meat mallet to measure; finely grated zest of 1 lemon; 2 tablespoons finely chopped parsley; 2 garlic cloves, crushed; 100 g (3½ oz) ham, diced; 2 teaspoons dijon mustard; 250 g (9 oz) spinach leaves

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Cook's Book of Everything

By Lulu Grimes

Published 2009

About

Ingredients

250 g (9 oz) spinach leaves
2 garlic cloves, crushed

Main course
Gluten-free

Method

Preheat the oven to 170°C (325°F/Gas 3). Wash the spinach and put in a large saucepan with just the water clinging to the leaves. Cover the pan and steam the spinach for 2 minutes, or until just wilted. Drain, cool and squeeze dry with your hands.

Ingredients

Method

Photos