Baby marrow, mozzarella and veal rollups with spicy couscous

    Serves: 2
    Cooking Time: 45 mins


    • Rollups

    • 4 medium veal schnitzels
    • salt and freshly ground black pepper, to taste
    • 30ml (2 tbsp) Dijon mustard
    • 2 baby marrows, cut lengthways into quarters
    • 4 sticks mozzarella, about 1,5cm thick
    • 4 slices Parma ham
    • olive/avocado oil, for frying
    • 125ml (½ cup) port
    • Couscous

    • 125ml (½ cup) couscous
    • chicken or vegetable stock, warm
    • 5ml (1 tsp) dried chilli flakes
    • 30ml (2 tbsp) spring onion, finely chopped
    • 30ml (2 tbsp) fresh basil, chopped
    • salt and freshly ground black pepper, to taste



    For the rollups, season the schnitzels, spread with the mustard and pile the baby marrows on one side of each schnitzel.


    Wrap each mozzarella stick in a slice of Parma ham to form a sealed parcel. Place these parcels next to the baby marrows on each schnitzel and roll up tightly. Secure the rollups with a cocktail stick or kitchen string – it’s okay if the baby marrow peeks out on the sides.


    Heat a little oil in a heavy-based pan over medium heat and shallow-fry the rollups on all sides until browned and tender, about 10 – 12 minutes.


    Remove the rollups from the pan and add the port, stirring well to scrape up any bits from the bottom ofthe pan. Cook until reduced, about 2 minutes. Return the rollups to the pan and let them sit in the warm sauce while you prepare the couscous.


    Place the couscous in a glass bowl and pour in enough warm stock to cover it. Cover with plastic wrap and leave to stand for 5 – 10 minutes. Loosen the couscous grains with a fork and stir in the chilli, spring onion and basil. Season.


    Serve the rollups warm with the port sauce and the couscous.