Here I am - at it again.  This time I place the recipe in one of the recipe sections!
First job - make the simmer sauce.
Ingredients;
3 Tbs of oil
2 diced onions
5 crushed garlic cloves (or paste)
Tin of tomatoes
cup fresh parsley
good dollop of tubed basil
a generous slosh of red wine
500ml water
salt and pepper to taste
2 bay leaves

Ready to go.  Going to cook this one on the barbeque as I can't be bothered with heat beads and most of the heat is from the bottom anyhow.  I start the sauce on the side burner then move it into the cooking hood.



Cook down the onions and garlic in the oil and then ad the wine, herbs, tomato and water.  I then moved the sauce into the hood to simmer for a time while I made the olives.



Into the hood for a while.



The main event!

Ingredients; (rough measures to taste)

3 slices of topside steak
about 200 of lean mince - veal is better
2 or 3 rashers of bacon, diced
more garlic, a good dollop of minced.
1/2 cup of parsley
oregano (optional)
2 fine chopped spring onions
1/2 cup of pecorino cheese (or similar)
2 beaten eggs

Start by beating the topside out flat with a mallet.  Good for working out all the tensions of the day.



Combine all other ingredients and place a good amount of the filling onto the topside and flatten that out.



Roll the topside up being careful to keep the filling inside.  Once rolled up secure the sides and ends with skewers or toothpicks.



Back out to the CO and send them little parcels swimmin' for about 90 minutes.  Turn them at half way so they cook evenly.  It is a slow simmer and the sauce will reduce in that time.



About 90 minutes later.....



We had expected a visitor but they didn't arrive so we had stacks left over.  Simple mashed spud to go with it.  Naughty us should have had some other vegies but couldn't be bothered....



Worked out well with the preparation time.  As a diabetic friendly meal?  Boiled spuds instead of mashed, smaller portion of the beef olive and some other vegies other than spuds and it would be OK.

Hope you enjoyed.  One to try as beef olives have been around since the 1600's in Scotland and other places.  So the recipe is not a new one - just modified to suit a taste.

Ross

Ripper Ross,

A great presentation too-good job. I had to reread the last para I thought it said mashed spuds good for Diabo's I got a bit excited for a minute, thought there was some new research.

I love beef olives they were served heaps in the Navy (with train smash)-do they still serve 'em Stew?
Thanks for sharing OZ

Regards skip

Certainly looks the goods OJ. Well Done.

Cheers

Jono

Funny thing.... Beef olives is the non Morrocan term for Bragoli. I put something like this on the site last month without knowing it was already here. Oh well.

http://www.aussiecampovenforum.com/cgi-bin/yabb2/YaBB.pl?num=1224578809

Yep I love em.... Yep you still get em.