Meat-and-cake roll from the steam pot

ingredients

800 g pork shoulder minced 500 g chicken breast 3 pcs young zucchini 5 pcs old rolls 1 pcs onion 4 cloves garlic 2 pcs egg 1 handful mushrooms pcs ground sweet paprika pcs salt pcs ground black pepper pcs crushed cumin pcs herbs

Supplement:

pcs potatoes pcs hokkaido pumpkin pcs oil pcs salt pcs herbs

progress

I like to make meat rolls for their ease of preparation and dual use – as a hot lunch or a cold dinner.

1.

Cut the pork into cubes and crumble or mince, soak the rolls and wring them out, we can soak them in milk but water will also suffice, clean and chop the onion, clean the garlic, clean the mushrooms, chop them, pour boiling water over them, let them stand for a few minutes, then drain and rinse with cold water, put everything with the meat in a cutter and crumble or grind with a grinder, add eggs, spices, chopped herbs and mix well, if the mixture is thin add breadcrumbs, if too thick add an egg.

2.

Wash the young zucchini and cut into thin slices with a scraper or with a straight grater, cut the chicken breast into long strips.

3.

Place food foil on a board, spread the meat mixture on the foil in a layer of about 2 cm, place the zucchini on top of the meat in several layers, salt and pepper it a little, lay the chicken strips that we have salted and seasoned across the zucchini.

4.

Wrap the roll carefully by pressing the two ends together and wrapping the foil tightly around it, tie the ends with twine.

5.

Place the roulade in a steamer and steam for approximately 50 minutes

6.

As a side dish, bake the potatoes and the hokkaido pumpkin, drizzle with oil, add salt, thyme, stir, cover with foil and bake at 180°C for about an hour. Do not peel the hokkaido, just cut it in half, scoop out the flesh and chop into smaller pieces. The skin, which is otherwise very hard, softens with baking.

7.

Finally, turn the potatoes aside and place the finished roulade on a baking tray and bake for 10 minutes…if you don’t have a steam cooker, wrap the roulade in foil brushed with oil and bake in the oven for about 1 hour, or bake it in a bread tin.

8.

Rollades are delicious hot or cold served with just a vegetable salad. Enjoy!