About this recipe:The gentle flavours of mild cheese, apricots, sage and orange are a delightful complement to delicate veal in these effortlessly easy parcels. They go well with buttery tagliatelle and a baby leaf salad. Delicious!
4 veal escalopes, about 5mm thick and about 180g each
2 tbsp chopped fresh sage
120g Cheshire cheese, or other young, mild cheese
12 ready-to-eat dried apricots
2 tsp olive oil
juice of 1 orange
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Method Prep:5min › Cook:25min › Ready in:30min
Season the veal: Preheat the oven to 220°C (200°C fan oven), gas 7. Lay the veal escalopes on a board, season and sprinkle with the sage.
Make the parcels: Cut the cheese into four slices and lay one over the middle of each escalope. Top each with three apricots. Wrap the escalope over to enclose the cheese and apricots, slightly overlapping the join.
Bake the parcels: Put the veal parcels, with the join underneath, into a shallow ovenproof dish and brush them with the oil. Pour over the orange juice. Bake for 20-25 minutes, basting with the juices halfway through, until the meat is thoroughly cooked.
*For Cheshire cheese, use Lancashire, Wensleydale or feta. *For dried apricots, use slices of fresh apricot, peach or nectarine when in season. *For orange juice, use 100ml medium-dry white wine.
Make the veal parcels earlier in the day or even the day before. Put them in the baking dish and cover with cling film, then store in the fridge until you're ready to bake. It's a good idea to remove them from the fridge about 20 minutes before cooking, otherwise they will be very cold and may take longer to cook.