The classics never tire and this one I remember fondly in my childhood as I could never quite understand why they were called ''beef olives'' when we never had olives in them! But I do remember how moist and delicious they were, with the bonus of a parcel of stuffing inside.
You can add pretty much anything to the stuffing to suit your tastes, or your pantry.
I teamed it with a simple creamy mash with the addition of seasonal leeks.
This mash will go with almost anything at this time of the year and one I use time and time again.
Finally, as always, I like to finish with a little treat and with the abundance of apples now it's always good to have a simple treat up your sleeve.
Stewing apples are a winter must-have in the fridge as they fill your belly with simple goodness and of course have endless uses.
Beef olives
Serves 5
Thin slices of beef, stuffed, rolled and braised with lots of gravy. What more could one want? With a little effort and patience you will end up with an old favourite carried to the next generation.
Ingredients
5 thinly sliced pieces topside, rump or schnitzel of beef
For the stuffing
2 Tbsp butter
100g smoked bacon, finely diced
1 small onion, peeled and finely diced
1 garlic clove, peeled and crushed
6 sage leaves, finely chopped
200g fresh or dried breadcrumbs
a good pinch of freshly grated nutmeg
salt and freshly ground pepper
1-2 eggs
For cooking the beef olives
300ml beef stock
300ml red wine
2 onions, peeled and cut into quarters
4-5 large carrots, peeled and cut into large, even-sized pieces
2 bay leaves
Method
Begin by making the stuffing: Melt the butter in a large frypan, add the diced bacon, onion, sage and garlic. Cook over a moderate heat to soften the onions and to extract the juices from the bacon. Add the breadcrumbs and fry lightly in the bacon and onion juices. Taste and season lightly.
Cool slightly and tip into a bowl. Add 1 egg and then if needed, the other until the stuffing mixture clumps together in your hand. Set aside.
Place the meat onto your bench and season lightly. Divide the stuffing into five even-sized amounts and place one onto the meat, moulding it into a rough sausage shape. Roll the meat securely around the stuffing, making sure the ends are folded in so the stuffing doesn't escape.
Tie neatly with string. Set aside and continue until all the beef and stuffing is used.
Add 2 tablespoons of oil to a heavy based medium-sized oven dish (with lid). When hot, add the beef olives and brown all over.
Add the vegetables and colour lightly, add the red wine and allow to reduce for a minute or two, add the beef stock, bay leaves and cover with the lid.
Bake in the preheated oven at 170degC or on a low stove top for 1-2 hours depending on quality of meat.
You are wanting the beef olives to be tender, but not falling apart.
If need be, take the beef olives out and reduce the gravy if it is a little too runny.
Serve with leek mash.
Leek mash
Serves 5
It may sound simple and yes it is, but it's so versatile and utterly delicious. It can go with anything from a juicy steak to a simple piece of fish.
Ingredients
800g potatoes, peeled
1 leek, washed and cut into rounds
75g butter
100ml cream or milk
salt and white pepper
Method
Evenly cut the potatoes into large pieces and place into a suitably sized pot, add 1 teaspoon salt and cover with cold water. Bring to the boil then simmer until tender.
Meanwhile melt the butter in a medium-sized saucepan, add the leeks and sweat off until tender and sweet (about 8-10 minutes).
Add the cream and heat gently together, set aside.
When the potatoes are tender, drain well and mash or pass through a mouli so they are lump-free. Add to the hot leek mixture and whip together with a rubber spatula. Season with salt and plenty of white pepper.
All great mash is lump free, light and creamy. Make the effort as the final product will lift your meal to another dimension.
Apple fool
Serves 5
Stewed apples is simple, easy on the pocket and you can use it for so many things.
If I'm not spooning this over my cereal or filling a tart, then I like to make an impromptu dessert for the children.
Ingredients
500g cooking apples, peeled, cored and roughly diced
50g sugar
300g greek yoghurt
150ml cream, lightly whipped
1-2 Tbsp icing sugar
Topping
100g rolled oats
2 Tbsp brown sugar
pinch cinnamon
Method
Begin by stewing the apples: add the apples, sugar and 1 Tbsp water to a suitably sized pot. Cook over a gentle heat until the apples soften and go pulpy (10-15 minutes). Cool until required.
To make the topping: place a sheet of baking paper over a baking tray. Mix the rolled oats with the sugar and cinnamon and spread evenly over the paper. Place in 180degC oven and bake until the oats go golden and the sugar caramelises (3-5 minutes). Cool completely.
To assemble
Gently fold together the yoghurt, icing sugar and cream.
Place the apple in the bottom of the glass or serving dish, add a generous spoonful of cream mixture, repeat with apple and cream and finish with the crunchy toasted oats. Chill until required. This simple dessert can be made with any type of fruit all year round.
