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

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

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

Method

Veal pie with cheesy semolina topping

Gremolata

Cheesy semolina

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