Camden New Journal - Recipe for Beef Olives By Clare Latimer

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The Review - FOOD AND DRINK - Cooking with CLARE
Published: 20th August 2008

Cook a bit extra and brighten up a neighbour’s day

A home-cooked meal will always be appreciated, writes Clare Latimer

AFTER watching a television programme about The Zimmers, a 40-strong band made up of senior citizens who have highlighted the loneliness of many older folk with their hit record, My Generation, it struck me how most of us could make more of an effort to watch out for our neighbours.
It would not take much to cook an extra portion of food and take it to someone who can’t get out and sees no one each week – think what the food and company would do for that person. It would change their lives.
The worrying thing is, there is probably someone like this in every street, so get out there and find him or her.
Here are two recipes that would suit this purpose. They transport well and do not mind being reheated. Let’s hear the stories about the people you find. After all, we will all be there one day.

Beef Olives
These don’t have any olives in them – they’re named after the shape you roll the beef into. Ask your butcher to slice the meat for you to get it thin and the correct size. I would ask for Aberdeen Angus but you may prefer a different breed. Just make sure it is British – you know how I bang on about this. Serve with fluffy mashed potato and a green vegetable.

Ingredients
Serves 4
3 rashers streaky bacon, chopped finely;
1 small onion, peeled and chopped finely;
1 clove garlic, peeled and crushed;
Grated rind 1 lemon;
Handful fresh parsley, chopped;
100g fresh breadcrumbs;
1 egg;
Salt and freshly ground black pepper;
8 thin slices beef topside;
Little Dijon mustard;
1 dessert spoon flour;
25g butter;
1 small glug olive oil;
1 tbsp brandy;
1/4 bottle red wine.

Method
Preheat the oven 170C/325F/Gas 3. Put the bacon, onion and garlic into a small frying pan and add a little olive oil. Fry gently for about three minutes and then remove from the heat. Add the lemon rind, parsley and breadcrumbs and mix well together. Then stir in the egg and season with salt and black pepper.
Put the meat between sheets of greaseproof paper and beat it with a rolling pin. Spread each slice with a little Dijon mustard. Divide the mixture onto each slice, roll up and secure with a cocktail stick or string. Toss in the flour.
Heat the butter and oil in a shallow flameproof casserole into which all the beef olives will just fit. Brown them well before pouring in the brandy and setting them alight.
When the flames have died down, stir the remaining flour into the pan, add the wine and bring to the boil. Cover and bake for one-and-a-half hours or until tender. Remove the string or cocktail sticks and serve.

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