Ingredients

• 1 x 1.8kg shoulder veal, boned
• 1 tbsp olive oil

Spicy Stuffing:
• 2 tsp olive oil
• 6 spring onions, finely chopped
• 500g minced chicken
• 1 cup fresh whole meal breadcrumbs
• 1 tsp grated fresh ginger
• 2 red chilies, seeded and chopped
• 2 eggs, lightly beaten
• 1/3 cup chopped pecans
• 1/2 tsp ground black pepper
• 1/4 tsp paprika
• 1/2 tsp ground coriander

• Preheat oven to 180C.
• Trim veal of excess fat and sinew.
• Place flesh-side-up on a board.
• Butterfly thicker parts of meat; pound to flatten.

To make spicy stuffing:
• Heat oil in heavy-based pan.
• Add onions and chicken mince and cook over medium heat for 4 minutes until brown.
• Use a fork to break up any lumps.
• Remove from heat, add remaining ingredients except extra oil.
• Stir to combine.
• Place mixture into food processor bowl and process 30 seconds or until fairly smooth.
• Spread Spicy Stuffing over veal, roll and tie up securely with string.
• Brush well with olive oil and place on a roasting rack in a baking dish.
• Pour 1.5 cups water into dish.
• Bake 60 minutes or until cooked to your liking.
• Add extra water to pan as necessary and skim fat from surface.
• Serve with pan juices.