Beef Olive

Jenny Smith
Jenny Smith

Prep: 30min

Cook: 30min

Total: 1hour

Yield: 4 servings

Dish: main meal

Cuisine: New Zealand

Ingredients

  • 4 pieces of schnitzel
  • A handful of prunes
  • 1/2 cup of breadcrumbs
  • 1 egg
  • 2 carrots
  • 2 capsicums, olive oil, 1 tsp of chilli flakes
  • 1 onion
  • potatoes
  • Mint and butter to garnish
 

Method

  • In a good strong blender, blend: prunes, egg and carrots into a pulp. Add a little water if required. I also like to leave my mix a little chunky.
  • Mix bread crumbs through the prune mix
  • Add filling into the centre of each schnitzel piece and roll, this is your beef olive!
  • In a roasting tray place beef olives, diced capsicum and onion cut into the quarter and coat in olive oil and chilli flakes
  • Roast everything for 20 minutes at 180c
  • Meanwhile pop potatoes onto boil (cut small or microwave for 5 mins to speed up)
  • Blend together roasted capsicums and peeled onion.
  • Top with a dollop of butter and fresh mint with your potatoes.
 

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Keywords: Beef Olive, Beef, capsicum puree