Name: Veal pie with cheesy semolina topping
Prep time: 10 min
Cook time: 140 min
Total time: 150 min
Yield: 6
Ingredients: Veal pie; 1 kilogram diced veal; 1/3 cup (50 grams) plain flour; 1/4 cup (60 millilitres) olive oil; 2 clove garlic, crushed; 2 medium brown onions, coarsely chopped; 2 medium carrots, coarsely chopped; 2 stalks celery, trimmed, coarsely chopped; 1/2 cup (125 millilitres) white wine; 400 gram can diced tomatoes; 2 cup (500 millilitres) chicken stock; Cheese gremolata; 20 gram butter, melted; 1/4 cup (20 grams) finely grated parmesan cheese; 1 clove garlic, chopped finely; 2 tablespoon finely chopped fresh flat-leaf parsley; 2 tablespoon grated lemon rind cheesy semolina; Cheesy semolina; 3 cup (750 millilitres) milk; 1 teaspoon salt; ground nutmeg; 2/3 cup (110 grams) semolina; 1 cup (80 grams) finely grated parmesan cheese; 1 egg, beaten lightly

Veal pie with cheesy semolina topping

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Serves 6

Prep

10M

Cook

2H 20M

Total

2H 30M

Ingredients

Veal pie

1 kilogram diced veal

1/3 cup (50 grams) plain flour

1/4 cup (60 millilitres) olive oil

2 clove garlic, crushed

2 medium brown onions, coarsely chopped

2 medium carrots, coarsely chopped

2 stalks celery, trimmed, coarsely chopped

1/2 cup (125 millilitres) white wine

400 gram can diced tomatoes

2 cup (500 millilitres) chicken stock

Cheese gremolata

20 gram butter, melted

1/4 cup (20 grams) finely grated parmesan cheese

1 clove garlic, chopped finely

2 tablespoon finely chopped fresh flat-leaf parsley

2 tablespoon grated lemon rind cheesy semolina

Cheesy semolina

3 cup (750 millilitres) milk

1 teaspoon salt

ground nutmeg

2/3 cup (110 grams) semolina

1 cup (80 grams) finely grated parmesan cheese

1 egg, beaten lightly

Method

Veal pie with cheesy semolina topping

1.Toss veal in flour; shake away excess. Heat 2 tbsp of the oil in large flameproof dish; cook veal, in batches, until browned. Remove veal from pan.

2.Heat remaining oil in same dish; cook garlic, onion, carrots and celery, stirring, until soft. Add wine; boil until almost evaporated. Return veal to pan with undrained tomatoes and stock; bring to the boil. Reduce heat; simmer, covered, 45 minutes. Uncover; simmer 1 hour or until tender.

3.Preheat oven to 200°C/180°C fan-forced.

4.Meanwhile, make gremolata and cheesy semolina.

5.Place veal mixture in a 2.5-litre (10-cup) ovenproof dish; sprinkle with half the gremolata. Spoon cheesy semolina over veal, brush with butter; sprinkle with cheese. Bake 25 minutes or until browned lightly. Serve with remaining gremolata.

Gremolata

6.In a small bowl, combine all ingredients.

Cheesy semolina

7.Bring milk, salt and nutmeg to the boil in medium saucepan. Reduce heat; gradually stir in semolina over low heat 5 minutes or until thick. Remove from heat, stir in cheese and egg.

Women's Weekly Food

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Ingredients

Method

Veal pie with cheesy semolina topping

Gremolata

Cheesy semolina

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