Silverside beef can be sliced into thin slices and wrapped around sausage meat. Flavour with a few herbs and some black pepper ... simple and delicious!
Let's make our olives ...
First, procure a good Silverside joint from your butcher; one which long slices can be taken from. Also, ask for some sausage meat - this should be pork, and as close to 100% meat as possible.
Once home, put the sausage meat in the fridge and leave the beef joint out.
Uncooked, slice the joint into slices a few millimetres thick and lay on a board.
You can make up a herb butter by blending herbs, salt and butter together and spreading over the beef beforehand. Strong herbs, full flavoured or heavily scented are ideal: parsley, sage or thyme.
Take a handful of sausage meat and form it into a sausage shape, placing it on the slice of beef.
Roll the beef around the sausage and secure with cocktail sticks if you fancy, otherwise just use the weight of the wrap to hold it in place.
Grind some freshly milled black pepper over the olives and place them in a pre-heated oven set to 180C for 20 minutes. This is enough time to cook the sausage meat through without turning the beef to rubber! Do baste the olives as they cook in the juice.
When ready to eat, remove the olives from the oven and let the sit for a few minutes while you prepare your vegetables.
Something simple, like tenderstem or purple sprouting broccoli is superb! Steam the vegetables and plate up.
Slice the olive on a Chef's angle to reveal the stuffing and lay over the vegetables.
You could make the sausage meat stuffing more interesting with some other ingredients in the mix, like apricots, capers, nuts, that kind of thing. Think "stuffing" ...
