Veal shins with maize patties and a flavoursome sauce

Recipe from: 12/9/1993 12:00:00 AM
Ingredients 11
Servings 1
Minutes 20-30 min


Serving Change
  • 1
    well-ripened veal shins, cut into 15-mm slices, deboned (alternatively use lamb loin, or rib chops,
  • 10
    chives, cut into 20 mm pieces (optional)
  • 2
    carrots, cut into strips (optional)
  • 1
    garlic steak marinade mix
  • 125
    lemon juice
  • 30
    dry white wine
  • 350
  • 30
  • freshly ground black pepper to taste
  • salt to taste


20-30 min
Cut a slit in each slice of meat. Wrap 6-8 pieces of chives around the carrot strips and place in each of the slits. Blend all the ingredients for the marinade and marinate the stuffed meat slices for about 2 hours. Place the meat slices on a braai grill and grill over a hot fire till just done. Season to taste with freshly ground black pepper and salt. MAIZE RICE PATTIES 375 ml cooked maize rice 15 ml cornflour 125 ml chopped spring onions 7 ml freshly chopped herbs like parsley, thyme, origanum or sage salt to taste Mix all the ingredients for the patties and drop large spoonfuls of the mixture onto a fine mesh grill or lightly oiled sheet and cook over an open fire. Alternatively, cook the patties in a skottelbraai. Cook till golden brown before turning. Cook on the other side till done. MAIZE SAUCE 250 ml water 45-75 ml maize meal 7 ml English mustard 125 ml cooked samp 50 g (125 ml) Cheddar cheese, grated 2 ml salt fried bacon rashers for garnishing Make a slack porridge using the water and maize meal. Stir in the remaining ingredients and mix well. Place a maize patty on a plate, top it with the meat and pour over the sauce. Garnish with bacon rashers, button mushrooms and cherry tomatoes, if preferred. Serves 6-8.

Read more on: roast  |  beef  |  shallow-fry


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