Beef olives

Preheat the oven to 180°C.

Stuffing: Heat the olive oil in a large saucepan over a medium heat and add the onions and mushrooms.

Cook for 5-10 minutes until softened and then transfer to a large bowl.

Add the breadcrumbs, egg, blue cheese and parsley to the bowl and mix everything together well.

Once cool enough to handle, make the stuffing mixture into four evenly-sized sausage-shaped portions the same width as the beef schnitzel.

Place the first piece of NZ Beef schnitzel on a board and put a stuffing portion at one end (preferably the narrower end). Roll the beef up around the stuffing and secure with a toothpick. Repeat with the remaining schnitzel.

Heat the olive oil and butter in an ovenproof frypan on a medium heat. Add the beef olives to the pan and brown all over, then remove and set aside.

Add the sliced red onion to the same pan and cook until softened. Remove and set aside.

Add the second measure of butter to the pan and cook until frothy, then stir in the flour and cook for 1 minute.

Gradually add the stock, whisking until smooth and bring to a boil.

Remove from the heat, stir in the onions and add the beef olives.

Cover the pan with a lid or aluminium foil and bake in the oven for 20 minutes, or until cooked through.

Serve the NZ Beef Olives garnished with chopped parsley, atop creamy mashed potatoes and with a side of freshly steamed broccoli.