Name: Chestnut-Stuffed Beef Olives
Ingredients: 85 g White breadcrumbs; (3oz); 40 g Suet; (1 1/2oz); 90 ml Fresh parsley; finely chopped; ; (6tbsp); Grated zest of 1 lemon; 115 g Canned Bridge House Peeled Chestnuts; roughly chopped; 8 Salad onions; trimmed and finely; ; chopped; Salt and freshly ground black pepper; 2 Eggs; (medium), beaten; 1 250 g pack Aberdeen Angus pre-cut; ; sandwich steaks; 4 sl Waitrose Brunswick Smoked Ham; cut in half; ; widthways; 350 g Onions; sliced (12oz); 30 ml Olive oil; (2tbsp); 350 g Mushrooms; sliced (12oz); 5 ml Brown sugar; (1tsp); 30 ml Plain flour; (2tbsp); 150 ml Guinness; ( 1/4pt); 1/2 Waitrose Beef Stock Cube; dissolved in 150ml; ; ( 1/4pt) boiling; ; water

CATEGORY	CUISINE	TAG	YIELD
Grains, Eggs, Meats		Waitrose1	4	servings

INGREDIENTS

85	g	White breadcrumbs; (3oz)
40	g	Suet; (1 1/2oz)
90	ml	Fresh parsley; finely chopped
		; (6tbsp)
		Grated zest of 1 lemon
115	g	Canned Bridge House Peeled Chestnuts; roughly chopped
8		Salad onions; trimmed and finely
		; chopped
		Salt and freshly ground black pepper
2		Eggs; (medium), beaten
1		250 g pack Aberdeen Angus pre-cut
		; sandwich steaks
4	sl	Waitrose Brunswick Smoked Ham; cut in half
		; widthways
350	g	Onions; sliced (12oz)
30	ml	Olive oil; (2tbsp)
350	g	Mushrooms; sliced (12oz)
5	ml	Brown sugar; (1tsp)
30	ml	Plain flour; (2tbsp)
150	ml	Guinness; ( 1/4pt)
1/2		Waitrose Beef Stock Cube; dissolved in 150ml
		; ( 1/4pt) boiling
		; water

INSTRUCTIONS

THE STUFFING
Stuffing: combine the breadcrumbs, suet, parsley, lemon zest,
chestnuts, salad onions and seasoning. Stir in the eggs to bind the
mixture.
Lay a piece of ham on each steak. Spread with the stuffing, roll up
and secure with a cocktail stick. Place in a casserole dish and
season.
Lightly fry the onions in the oil for 5 minutes. Add the mushrooms
and fry for a further 3 minutes. Stir in the sugar then the flour and
cook for 1 minute. Add the Guinness and the stock and bring to the
boil, stirring.
Pour over the meat. Cover and cook in a preheated oven 180ºC, 350ºF,
gas mark 4 for 2 hours, turning the meat occasionally.
Remove the cocktail sticks and serve the beef olives with
mustard-flavoured mashed potato and vegetables.
Converted by MC_Buster.
NOTES : This recipe uses prime cuts of Aberdeen Angus Silverside. The
cattle are reared on selected farms using the highest standards of
animal husbandry.
Converted by MM_Buster v2.0l.

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