This recipe is supplied by Wendy Lawson of Catherine Vale Wines in the Hunter Valley. She suggests serving it with Catherine Vale Barbera.

These “olives” are not olives at all. They are rolled stuffed slices of veal. Maybe they resemble cigars rather than olives.

Serves 4 | Preparation Time 20 minutes | Cooking Time 25 minutes

This dish is to be served with Catherine Vale Barbera.

Ingredients:

• 4 thin veal escalopes
• 1 shallot, chopped
• 30 ml double cream
• 6 large mushrooms
• 50 g butter
• 200ml chicken stock
• 30 ml oil
• Salt and pepper

Method:

1. Trim and wash mushrooms. Dry and chop finely or in a food processor
2. Melt butter and gently sauté the shallot and the mushrooms. Season with salt and pepper and allow the water from the mushrooms to evaporate and then stir in the double cream
stirring constantly to prevent sticking to base of pan. Reduce a little and then set aside to cool
3. Gently flatten escallops between 2 sheets of cling film with the flat of a large knife.
4. Remove cling film and season the veal with salt and pepper. Place mushroom cream filling down the centre of each escallop.
5. Roll up and secure with kitchen string.
6. Heat oil and seal the meat rolls on all sides until lightly browned all over.
7. Transfer to a medium oven to finish cooking, turning them from time to time to ensure even cooking.
8. Add chicken stock to remaining cream filling, then beat in the butter and allow it to reduce somewhat. Check and adjust seasoning and serve poured over the ‘olives’ when they are cooked through.

Enjoy this dish with a glass of Catherine Vale Barbera.