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> Scottish Beef Olives
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Elly 
Posted: 12-Feb-2004, 04:04 AM
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BEEF OLIVES thumbs_up.gif

(Take some beaten lean steak, roll it around a tasty stuffing, and bake to cook.
That`s a beef olive. No olives used in the recipe)

4 lean beef, lamb or veal steaks
4 tbsp. (60g.) butter
4 bay leaves
1/4 tsp garlic
1/4 tsp ginger
8 spring onions, chopped (green onions?)
2 egg yolks
6 bread slices, crusts removed
a few strands of saffron
4 slices of bacon, cooked till crisp (you can use some slice sausage mixture)
1/4 tsp (1g.) nutmeg powder
1/2 tsp (2g.) salt
1/2 tsp coriander

Beat the steaks with a meat mallet until they are about 1/4 inch thick.

Heat the butter in the wok.
Season with bay leaves, garlic and ginger.
Add the spring onions and stir-fry for about 5 minutes or till they turn translucent.
When cool, add the egg yolks, bread, saffron, bacon, nutmeg powder, salt and coriander.
Mix well, adding a little water to obtain a mouldable stuffing.
Divide into 4 portions.
Roll each steak gently but firmly around one part of stuffing, tie off ith string.
Put the `olives` onto a foil-lined oven tray. (I wrap mine in foil?)
Cover the tray with foil and bake at 190C/375F for about 30 minutes.
Incorporate any spare juices into a gravy, and serve with potatoes and seasonal vegetables.


NOTE: sausage meat or links can be used instead of the stuffing for a nice change.
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Catriona 
Posted: 12-Feb-2004, 06:17 AM
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Sounds nice, Elly. Thanks for the recipe.
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Shadows 
Posted: 14-Feb-2004, 11:25 PM
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I have one very similar in my collection listed as spanish beef. Only difference is it does contain chopped olives.


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Elly 
Posted: 16-Feb-2004, 06:41 AM
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That sounds nice as well Shadows, I hunted for yonks for this recipe, finally found one on the `net`. biggrin.gif

It was a bit confusing cos I was sure my granny or mum never put olives in them, but I have tried quite a few variations with it before I actually found this one and all turned out good, so next time might try it with some chopped olives. laugh.gif

Elly angel_not.gif
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Catriona 
Posted: 16-Feb-2004, 08:13 AM
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Elly

I make mine with thin skuces of rump steak, filled with a stuffing mixture - oats, onions and dried herbs.... (more like Skirlie than anything else). I secure them with a toothpick, brown them quickly in a very hot frying pan and then transfer to the oven to finish cooking.... That's the way my Mum used to make them - so I don't use measurements for anything!

Sometimes I make up a thin tomatoe sauce (tinned Italian tomatoes, onions and basil) and pour that round the 'olives' when they are nearly cooked.

I think they were called 'olives' as a joke, because the shape of the meat, stuffed with whatever, vaguely looks like olives..... but can't remember where I learned that fascinating fact!!! cool.gif

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Elly 
Posted: 16-Feb-2004, 08:40 AM
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Thanks Catriona, I really love experimenting with different recipes, especially the ones from home, I wish sometimes, I`d paid more attention to my mum and gran, that`s an auld song I ken biggrin.gif
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Catriona 
Posted: 16-Feb-2004, 08:49 AM
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Elly
D'you know a skirlie recipe? If not, my family one is on here somewhere....!

I used to make beef olives a lot when my family were young. My daughter and her friends loved the stuffing mix - but would only eat them when I made the thin tomato sauce to go with them..... I draw the line at boatils of Termatty Sauce.....! HP and Worcester are the only two proprietary brands of 'sauce' we have in the house!

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Elly 
Posted: 17-Feb-2004, 08:17 PM
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Catriona biggrin.gif

Thanks I already have your recipe for `Skirlie` but didn`t really think of trying it with the beef olives wink.gif

I have rather a lot of your recipes in my file. biggrin.gif

Hmm aye the `termatty sauce` tongue.gif I like the `broon sauce` masel thumbs_up.gif
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Catriona 
Posted: 18-Feb-2004, 04:03 AM
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Yes, me too.... If it ain't HP I don't want it! Lots of people swear by Daddy's sauce too.... biggrin.gif
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barddas 
Posted: 18-Feb-2004, 09:29 AM
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elly, thank you for sharing!
This sounds really good! And I think the Skirlie would go well......

Now I can take some of the heat off, Cat and blame you too if I start gaining weight...heheheh laugh.gif
J/k well.. not really.. well, ok I am.. maybe not... ok I am kidding.... unsure.gif


Keep them coming!


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Elly 
Posted: 18-Feb-2004, 06:38 PM
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LOL biggrin.gif Thanks Barddas

Yeh I am definitely going to try the recipe with Catriona`s Skirlie, don`t know why it didn`t occur to me before bangin.gif

I have a really auld book of recipes my auntie gave me years ago, think it was printed in the 30`s , will have to have a look and see what nice fattening, hearty meals that I can find for you biggrin.gif
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