Currant Beef Olives Served on a Bed Of Swede/Potato Mash with a Currant & Muscat Sauce
6 slices bread, cut into small cubes
1 onion, finely chopped
1 cup currants
2 tbls parsley, finely chopped
1 tsp minced garlic
1 tsp tabasco sauce
salt & black pepper to taste
6 large beef snitzels, pounded thinly
6 tbls olive oil
Combine the bread, onion, currants, parsley, garlic, eggs, tabasco, salt and pepper. Place a handful of this mixture onto each snitzel and carefully roll up. Secure with toothpicks and cover with gladwrap. Leave overnight in the refrigerator for the flavours to combine.
In a large frypan heat the oil and cook the olives very gently turning so as to brown each side.
Serve on a bed of swede potato mash and a generous ladle of Currant & Muscat Sauce.