Stuffed pork roll
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- 900g boneless pork
- 3 turkey liver
- 1 tablespoon mustard
- 1 carrot
- 1 onion
- 1 piece celery root
- 2 cloves of garlic
- 1 tablespoon butter
- 1 teaspoon sweet paprika
- 150ml white or red wine
- 250ml clear chicken or beef soup
- salt and pepper
Preparation time: less than 90 minutes
RECIPE PREPARATION Stuffed pork roll:
The meat is unwrapped and stretched, then beat lightly until we get a slice as equal as possible. Then season with salt and pepper, and inside we put the pieces of liver along the entire length of the meat, roll it as tight as possible, then tie it with string. .The meat thus prepared is greased with mustard and seasoned with salt, pepper and paprika. In a thick pan heat the butter and fry the meat on all sides. the steak from the pan and place it on top of the vegetables, over which the water and wine are poured. The dish is then put in the hot oven for 1 ½ hour. When it is ready, remove the steak and pass the vegetables with the sauce through the blender.
Ingredients Pork pulp roll
From the pork meat, cut the meat in such a way that it comes out like a sheet about an inch thick, which is beaten and seasoned as for grilling with salt and pepper. It can be left in a bath for a few hours.
For the filling, use minced meat, hard-boiled eggs, carrot, pickled red donut, green parsley. In the middle of the sheet put the minced meat, raw, seasoned with salt, pepper or boiled meat and then minced and seasoned & # 8211 no matter which option you choose, add the whole or grated egg, the grated carrot and the finely chopped or sliced donut long (and then squeezed from the juice), finely chopped green parsley. Roll, fasten with toothpicks or tie with string. You can fry it first in oil, to catch a crust and then leave it in the oven or in the pan (even on the flame from the stove), but you can also put it in the roll or in the oven from the beginning, sprinkling it from time to time. while with meat juice.
& # 8211 recipe collected by Simona Lazar from Poiana Stampei, Suceava county.
Try this video recipe too
Winter Holidays: What do we replace pork with at the Christmas table.
For the Romans, on the traditional Christmas table, the pig is king. Sausages, steak, sausages, drums and other specific dishes can not be missing in any form from the year-end menu.
The problem is that, during this period, we eat too much pork without realizing how many dishes on the Christmas table contain this ingredient. If we think that a reasonable portion of pork at a meal should be only 100-150 grams, we realize that on holidays we eat too much meat.
In conclusion, pork is only good if you cook it healthy and eat it in reasonable portions with vegetables. Let's not forget that it provides us with essential nutrients, such as proteins, and essential minerals, such as iron and zinc.
But, if you are a carnivore by nature, and you can't give up meat, we recommend that you prepare at least some traditional dishes from other types of meat, something healthier:
Turkey meat is not traditional for Christmas but contains a generous amount of amino acids, antioxidants and minerals. Instead, it is a low-fat meat.
150 grams of skinless turkey provides you with an excellent dose of folic acid, other B-complex vitamins, potassium and zinc.
So, you can try, in addition to traditional pork dishes, sausages, drumsticks, bacon, a turkey steak or, why not, a stuffed turkey.
The most convenient alternative to pork remains chicken. It is rich in lean protein (2 times the amount of turkey), niacin (120 grams of chicken provides 72% of the daily requirement of niacin), selenium and phosphorus.
Fish meat is a healthy alternative to pork. It is rich in protein, omega 3 essential fatty acids, vitamins (A, B12, D, E), minerals (zinc, copper, iodine, potassium, phosphorus) and antioxidants. Why not try this year to prepare some fish specialties for the Christmas table. You will surely surprise your guests with a stuffed pike or a fish roll.
Game meat is the healthiest choice for red meat lovers and for those who appreciate meat in general. 100 g of game meat has 120 Kcal and 2.4 g of fat. Our advice is to replace pork when preparing traditional sausages with wild boar. Your sausages will have a special taste and will be much healthier.
Beef and buffalo are also healthy alternatives to pork, as long as they are eaten in moderation.
Stuffed pork roll - Recipes
2 Boiled eggs,
2 half-cooked carrots,
1 donut or a red pepper,
pitted black olives,
A piece of skimmed pork leg of about 600gr.
The meat is cut in such a way as to result in a piece stretched like a sheet, it is beaten very well with the hammer of the slices and it is seasoned.
On the edge of the meat sheet, first place the cabanos, roll, then roll the boiled eggs, then roll the slices of olives and slices of donuts, roll again and last the slices of carrots cut lengthwise.
The roll is tied with a thick thread, greased with a little lard or oil, put in an oil pan together with a cup of water in the oven, it is just as good if it is baked in a magic bag.
After baking, remove and leave to cool. Cut the perfect slices only if it has cooled completely.
Pork roll with sun-dried tomatoes and cheese. A delicious and filling dish.
You need a few ingredients to make a delicious roll filled with sun-dried tomatoes and cheese. Try our recipe and put a delicious and satisfying dish on the table. You will surely manage to surprise everyone with this tasty roll.
- 1 pork tenderloin
- 1 jar of dried tomatoes, 10 slices of cheese
- 7 slices of smoked bacon
- Salt and pepper (to taste)
Method of preparation:
Cut the pork tenderloin so that you get a large rectangle. Beat him with a sledgehammer. Season the pork tenderloin with salt and pepper.Spread the slices of smoked bacon on a chopping board. Put pork tenderloin over the bacon slices.Put the cheese through a large grater and place it over the meat.
Cut the dried tomatoes into small pieces and place them over the cheese.Roll the pork muscle wrapped in bacon so that you get a roll.
Put the roll in a tray and bake for about 30 minutes at a temperature of 180 degrees. Baking time can vary from one oven to another, so it would be good to check the roll from time to time so as not to burn.
When the roll is ready, soak it in the oven and leave it to cool. Then cut into slices, not very thick, and place nicely on a plate.
You can serve this roll either on a regular Friday or on a day when you are celebrating a special event. The roll has a delicious taste, so no one can resist it. Have fun with your loved ones and increase your cooking!
Stuffed pork roll
On Saturday I invited some friends to dinner, which is why I outdid myself by preparing a pork roll stuffed with pork and turkey ham, with chicken ham, mozzarella and prunes (I outdid myself so much in the sense that it came out divine, as well as in the sense that I had the power to taste only a small mouthful of this delicacy).
It is wonderful, I recommend you try this recipe whenever you intend to pamper your family or guests with a holiday dish. You will certainly not fail and you will manage to impress the audience.
On this occasion I will also present to you my new assistant chef & # 8230 THERMOMIX! Yeah Al that sounds pretty crap to me, Looks like BT aint for me either. next to the roll. Not that THERMOMIX couldn't have cooked the roll (because it's a small kitchen in itself & # 8211 food processor, chop, mix, make dough, boil, steam, etc.), but I thought we'd get to know each other gradually and as well as possible before moving on to more elaborate things.
I will go straight to the roll, and I will tell you on another occasion how I ended up (more out of necessity than free will) cooking pork just when I'm on a diet (overcoming the appearance that I have friends who are not on a diet and who is guided by the principle that & # 8220no bird is not like a pigâ & # x20AC; & # x2122;
For the preparation of pork roll you need the following ingredients: a strip cut as long as possible, weighing approx. 500 g, from a boneless pork leg (I obtained a strip about 40 cm long and about 10 cm wide) 140 g chicken ham, very thin slices 100 g smoked pork ham, very thin slices 140 g ham from turkey breast, very thin slices 9 slices of mozzarella for toast 8 prunes 2 teaspoons thyme 2 teaspoons peppercorn mixture (white, black, green, red, coriander seeds) 30 ml red wine Sangre de Toro (or any other wine semi-dry red) salt.
To prepare the sauce you need the following ingredients: 300 g diced tomatoes with juice 100 ml extra virgin olive oil 200 g onion, chopped 4 cloves garlic 1 teaspoon oregano 1 teaspoon cumin 1 teaspoon ground black pepper 50 ml sherry vinegar 50 g mustard with seeds 30 g brown sugar 330 ml red wine Toro's blood (or any other semi-dry red wine).
Preparation of stuffed pork roll: Place the chicken ham on a wooden board, positioning the slices two by two (see photo). In the middle, arrange a few prunes (8 were enough for me). Arrange a slice of mozzarella on either side of the plums, then roll the chicken ham and set it aside.
On the counter you will place the slices of smoked pork ham (I had 2 slices), over which you put 2 slices of mozzarella.
Put the previously formed roll (made of chicken ham) at one end and roll the smoked pork ham so that it covers the roll of chicken ham. Set the roll thus obtained aside.
Place the turkey ham on the counter (as you can see in the photo, 4 slices), add 2 slices of mozzarella, then follow the previous step & # 8211. pig and & # 8230 run again. Set it aside.
At the end, spread the slice of pork on the counter, place 3 slices of mozzarella on top, finish the roll formed before and roll to cover everything in pork.
Grasp the end of the roll with a few toothpicks (where you have finished rolling) and sprinkle a pinch of salt over the meat.
Mix on a plate the 2 teaspoons of thyme with the pepper mixture, then roll the roll well, on all sides, with this mixture.
Put the roll in a baking bag, pour 30 ml of the wine you will use in the sauce into the bag, seal the bag, place it in a tray and put it in the preheated oven at 180 degrees for 40 minutes. .
While the roll is in the oven, start preparing the sauce. As I was telling you, I made it at Thermomix. That is, I put all the ingredients for the sauce in the bowl and mixed them for 30 seconds, gradually increasing the speed from 3 to 10.
After these 30 seconds, I let my cook help do his job, that is, boil the sauce on his own, for 40 minutes, just fixing his Varoma / speed 2 coordinates. I didn't even have to mix. !
Of course you can prepare the sauce even if you don't have Thermomix. Not as convenient for you, but it can be.
So, if you don't have Thermomix, put all the sauce ingredients in a blender and similarly process for 30 seconds, gradually increasing the speed.
Transfer the composition thus obtained in a deeper pan and let it boil, over low heat, with a lid on it, for 40 minutes or until you obtain a thick sauce, with a consistency similar to that of zacusca. Don't forget to stir from time to time!
When the 40 minutes in which the roll has been in the oven have passed, take the tray out of the oven and wait for approx. 5 minutes until you open the bag (when you notice that the bag is no longer swollen, you can open it).
Remove the roll on a plate, remove the toothpicks while it is hot and let it breathe for about 10 minutes until you slice it.
After 10 minutes you are free! Cut thin slices, which you place on plates, on a bed made of that wonderful sauce prepared before and serve, adding to the roll a glass of wine used to prepare the sauce.
How to make rabbit with leek and carrot step by step
- Make the meat roll. Wrap the two rabbit thighs with Iberian ham, and with the help of a kitchen wire, tie them and brown them on all sides in a saucepan with hot oil.
- Prepare the vegetables. In the same pan as the rabbit, add the leeks and chopped washed carrots. Cook for about 10 minutes and season with salt and pepper.
- Add the wine and broth. First, add the wine and let the alcohol evaporate for a minute before adding the broth. Then add it, cover and cook for another 20 minutes.
- Finish the stew and serve. Finally, sprinkle with chives, cut the fillets in four and serve two portions on a plate with the vegetable sauce.
Pork roll stuffed with figs and nuts
Chief of the National Environmental Guard, unexpected visit on the Nitramonia platform. Mountains.
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The "Mountain Peony Festival" will be organized at Cabana Valea Sâmbetei
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Young drug addict behind the wheel through Făgăraş and Râşnov
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Stuffed pork roll
Stuffed pork roll from: pork with mice, pork meat, onion, garlic, carrot, bay leaf, celery, capsicum, potatoes, white wine, butter, powder, salt, pepper, thyme, parsley.
- 1.2 kg of pork with mice
- 200 g pork pulp
- two onions
- 3 cloves of garlic
- a carrot
- or celery
- a capsicum pepper
- a zucchini
- 4 potatoes
- 500 ml white wine
- 50 ml vinegar
- 100 g butter
- two leeks
Method of preparation:
Put the pork with the rind in a larger bowl. Pour white wine on top, add the cleaned sliced carrot, half the amount of parsley and bay leaf.
Peel a squash, grate it and slice the meat together with a clove of sliced garlic, vinegar and a cup of water. Cover with cling film and refrigerate for eight hours.
Put the pork leg in a bowl with an onion, two cloves of garlic, diced zucchini and capsicum. Add the finely chopped potatoes, salt, pepper, the remaining parsley, thyme and mix everything until you get a fine paste.
Remove the meat from the marinade, spread it on a mincer, spread the meat paste, roll it carefully so that the filling does not come out and tie it with a kitchen thread.
Place in a pan, pour the marinade, put in a hot oven and bake for 50-60 minutes.
This one beef roll stuffed with pine seeds and raisins it can be prepared just as well with whole pork.
Tip: The container in which the roll will be placed in the oven must be the size of the roll, so that the sauce does not spread and evaporate, it must be absorbed by the roll to be juicy and not dry.
This roll can be served with the classic french fries garnish or if you want something easier to take place and dessert I recommend a pea garnish prepared with the sauce resulting from the roll.
- 1/2 kg. beef (muscle)
- 1/2 kg. minced beef (can also be pork mixture with beef)
- 1 finely chopped onion
- 5-6 minced garlic cloves
- 1 hand pine or walnut seeds
- 1 handful of raisins
- 1 or
- oil or preferably lard
- green peas
- carrot slices
- the sauce obtained from the roulade
Put the sauce obtained from the roulade in a pan, put the peas and carrot slices, add enough water to cover them, add salt and boil them over high heat until all the water is reduced and let them harden a little.