Meat roulade
Ingredients
- 500 g pork neck cut
- 90 g carrots
- 20 g parsley
- 20 g dill
- 10 g thyme
- 5 garlic cloves
- 2 eggs
- Olive oil
- Salt
- Pepper
- Meat spice mix
Preparation video
Prepare the filling. Finely chop parsley, dill, thyme, garlic cloves, grate the carrot. Mix everything, add the eggs and stir.
Cut the meat evenly into 1.5 cm thick slices. Pour a little olive oil over the meat, sprinkle with salt and pepper and rub it in by hand. Spread the prepared mixture on top. When done, roll and tie the meat from the longest side with kitchen thread, sprinkle with salt, pepper, meat seasoning and fry lightly on all sides in a frying pan. Then bake in the oven at 170 C for 1 hour 40 minutes. Cool the roulade and remove the thread.
Garnish with a sprig of rosemary and cranberries.
Preparation
Prepare the filling. Finely chop parsley, dill, thyme, garlic cloves, grate the carrot. Mix everything, add the eggs and stir.
Cut the meat evenly into 1.5 cm thick slices. Pour a little olive oil over the meat, sprinkle with salt and pepper and rub it in by hand. Spread the prepared mixture on top. When done, roll and tie the meat from the longest side with kitchen thread, sprinkle with salt, pepper, meat seasoning and fry lightly on all sides in a frying pan. Then bake in the oven at 170 C for 1 hour 40 minutes. Cool the roulade and remove the thread.
Garnish with a sprig of rosemary and cranberries.
Meat roulade
Ingredients
- 500 g pork neck cut
- 90 g carrots
- 20 g parsley
- 20 g dill
- 10 g thyme
- 5 garlic cloves
- 2 eggs
- Olive oil
- Salt
- Pepper
- Meat spice mix
Preparation
Prepare the filling. Finely chop parsley, dill, thyme, garlic cloves, grate the carrot. Mix everything, add the eggs and stir.
Cut the meat evenly into 1.5 cm thick slices. Pour a little olive oil over the meat, sprinkle with salt and pepper and rub it in by hand. Spread the prepared mixture on top. When done, roll and tie the meat from the longest side with kitchen thread, sprinkle with salt, pepper, meat seasoning and fry lightly on all sides in a frying pan. Then bake in the oven at 170 C for 1 hour 40 minutes. Cool the roulade and remove the thread.
Garnish with a sprig of rosemary and cranberries.
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