Veal shins with maize patties and a flavoursome sauce

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6 servings Prep: 30 mins, Cooking: 2 hrs
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Beef

By Food24 November 03 2009
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Ingredients (10)

1.00 kg veal — shins, cut into 15mm slices, deboned (alternatively use lamb loin or rib chops)
10.00 fresh chives — cut into 2 cm pieces
2.00 carrots — peeled, julienned
MARINADE
1.00 instant marinade — garlic steak
125.00 ml lemon juice
30.00 ml wine — dry white
350.00 ml water
30.00 ml oil
freshly ground black pepper — to taste
salt — to taste
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Method:

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.



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