GRETTA ANNA: This is a simple family recipe that goes back to my childhood. It is one of my mother’s favourites. The veal is cheap and it will feed a large family. The gristly pieces of veal bone are delicious to chew and the stuffing is very tasty. Ask the butcher to cut a deep pocket in the veal for you, which you can fill with the stuffing.
- Preheat the oven to 200°C.
- To make the apple, orange and walnut stuffing, place the toasted bread in a food processor and blitz into coarse breadcrumbs. Add the orange zest and juice, butter, apple, walnuts and parsley and season with salt and pepper. Blend until all ingredients are coarsely chopped.
- Fill the veal breast pocket with the stuffing. Season the meat and cover with oil. Place in a roasting tin and roast for about 50 minutes or until just cooked through. Rest for 10 minutes before carving.
- To make the gravy, add red wine to the pan juices and cook over high heat for 3 minutes, stirring to amalgamate the juices. If necessary, add a little water thickened with the cornflour and water mixture.
- To serve, cut through the meat and stuffing and between the bones, and serve with the gravy.
2 kg veal breast with bones
sea salt and freshly ground black pepper
25 ml oil
GRAVY
½ cup (125 ml) red wine
1 teaspoon cornflour mixed with 1 tablespoon water
APPLE, ORANGE AND WALNUT STUFFING
5 slices white bread, toasted
grated zest and juice of 1 large orange
1 tablespoon butter
1 green apple, peeled, cored and cut into large pieces
2 tablespoons walnuts
small handful of chopped parsley
sea salt and freshly ground black pepper
