Christmas menu: Stuffed roast with mashed sweet potatoes. The Chef’s Handyman tip!
Why not a roast with mashed sweet potatoes for Christmas dinner? Stuffed with dried apricots and pistachio will give an exotic taste. Preliminary work might be done in advance, the meat should be ordered at the butcher’s store. Please inform the butcher that the roast will be stuffed. Then the meat will be cut in a special way, so that it can be filled and rolled. For a stuffed veal roast, the piece will be taken from the throat.
As a side dish, sweet potatoes and kaki chutney will give a special note.
Chef’s Handyman’s tip: Veal roast stuffed with dried apricots and cranberries, served with mashed sweet potatoes
To make roast, combine minced meat, cranberries, dried apricot pieces, chopped onion and parsley, 1 tsp. chili flakes and pistachios. Season the meat with 1 tsp. of chili flakes, salt, raz el hanout and black pepper. Fill the minced meat into the prepared meat bags. Close the meat with butcher’s clips or lashes. Heat olive oil in frying pan. Add the roast and sear on each side. Place roast in oven proofed tin. Add one cup of veal stock and onion pieces. Cover tin. Place in oven. Cook in oven at 160°C or 325° F for 60-90 minutes.
For the mashed sweet potatoes, peel potatoes and cut in pieces. Place pieces in pan. Add 1 cup of vegetable stock and 1-2 tsp. of raz el hanout. Cook about 15-20 minutes on medium heat or until soft. Sieve water. Add 1 tbsp. of black cumin seed oil. Mash potatoes softly. Add 2 tbsp. of butter.
To make chutney, chop 2 onions. Glaze them in frying pan. Cut kakis and zucchini in small pieces. Place in pan. Add 4 tbsp. of chopped dried apricots, 2 tbsp. of dried cranberries and pistachios. Garnish the chutney with chopped parsley and peppermint leaves.
When roast is finished cut into slices and place on plates. Serve with chutney and mashed sweet potatoes. Garnish potatoes with onion sprouts and black cumin seeds.
Shopping list for 4 serves:
Meat: 16 oz. minced veal, 32-35 oz. veal from throat, special cut for stuffing, to order in advance.
Spices: 4 tbsp. raz el hanout, salt, black pepper, black cumin seed, onion sprouts, 1 tsp. chili flakes.
Oil: Olive oil, black cumin oil
Stock, Bouillon: 1 cup veal stock, 1 cup vegetable stock
Vegetables: 4 zucchini, 8 onions, 1-1.5 kg or 32 to 46 oz. sweet potatoes
Herbs: 1 bunch peppermint leaves, 1 bunch parsley
Fruits: 3 kakis
Dried Fruits: 150 g or 5 oz. dried apricots, 50 g or 1.5 oz. cranberries
Nuts: 30 g or 1 oz. pistachios
Have a nice weekend your Chef’s Handyman team.
Outlook of next posts in the Chef’s Handyman food blog: Spiced ice cream with prickly pear sauce or raspberry ice cream with gloves and kaki fruits.
