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Meat roulade

CMS RECIPE DETAILS INGREDIENTS

For 4 servings

  • 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

CMS RECIPE DETAILS 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.



Meat roulade

CMS RECIPE DETAILS PREPARATION

CMS RECIPES MEDIUM DIFFICULTY 2CMS RECIPES HOURS 30CMS RECIPES MINUTES

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

Meat roulade
2CMS RECIPES HOURS 30CMS RECIPES MINUTES CMS RECIPES MEDIUM DIFFICULTY

CMS RECIPE DETAILS INGREDIENTS

For 4 servings

  • 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

CMS RECIPE DETAILS 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.