Veal rolls with fluffy fragrant rice

For the Veal Rolls you need

400g sliced fresh veal
250g beef mince
1 egg
Salt &pepper
3 sprigs fresh thyme
2 tablespoons grated cheddar cheese
1 teaspoon worchester sauce

for the sauce
2 cloves garlic crushed
1 cup red wine
2 teaspoon Dijon mustard
1 tsp worchester sauce
1/2 cup water
1 tablespoon cranberry sauce or plum sauce
1 tablespoon butter
1 tablespoon olive oil
salt and pepper

For the rice
2 cups basmati rice
3 1/2 cups water
4 cloves

Cook the rice by putting all ingredients in a medium pan cover with lid and cook on high heat till it boils. As soon as it boils reduce heat to low and Cook for 10mins. Turn off heat, remove lid cover pan with kitchen towel and put back on the lid closing tight so that the air do not escape. You can prepare this up to 30mins before serving as it stays nicely hot. Just before serving remove cloves and rind and fluff with a fork

Cut the veal slices into approx 3inches by 4 inches and set aside. In a medium bowl put mince salt and pepper, cheese, egg, worchester sauce and mix till well combined. Put approx 1 tsp filling in the centre of each veal slice, roll to enclose inside and secure with tooth pick.

Pre heat the oven to 160c.
Gently fry in a large pan with 1 tbsp olive oil add the sprigs of thyme and remove when golden brown. transfer to oven proof serving dish and continue to cook in the oven for further 10 minutes. Leave the frying pan on medium heat and add the garlic, deglaze with wine and reduce by half. Add water, mustard cranberry sauce, worchester sauce and simmer for 2 mins. Add butter stir welland season. Remove veal rolls from the oven and pour sauce over. Serve with rice.


Rind of half a lemon