Name of Recipe: Pork Rolls
Number of People: 4 serves
Ingredients:
4 Pork mid loin butterfly steaks or pork medallion steaks
1 Tblspn oil
3 French shallots
1 clove garlic
1 red pepper (I used roasted red pepper)
200g spinach leaves. stems removed
S & P to taste
50g mozzarella or less of parmesan cheese
Preparation:
Remove all fat from steaks, place between 2 pieces of plastic wrap and bash with a meat mallet until 3mm thick. Set aside.
Pour boiling water over the spinach leaves to wilt them, drain well and set aside.
Grate the cheese and set aside.
Place shallots, garlic and red pepper into the bowl and chop for 2 sec/speed 5.
Add the oil and saute 4 mins/100o/speed 1. Remove from bowl and cool slightly.
Season the meat, cover each piece with the wilted spinach, top each piece with some of the onion mixture and sprinkle with grated cheese.
Roll up firmly from the short side and secure with a toothpick.
The recipe can be done to this stage and refrigerated until you are ready to proceed - it is a good job to get out of the way early.
Brown the pork rolls in a little butter & oil on the stovetop and place onto the varoma tray. Place 4cm cubed potatoes into the steaming basket and vegies in the varoma bowl making sure they will all be cooked at the same time by cutting the vegies into small pieces.
Pour 700mls boiling water into the bowl and cook everything for 20 mins/varoma temp/speed 3.
Remove the rolls and place in the thermosaver to rest. Keep the other vegies warm whilst you mash the potatoes.
Tips/Hints:
To save making fresh gravy, make sure you have some leftovers in the freezer. I served mine with the sauce from Baf's all-in-one meal. You could make some fresh gravy using the frypan you browned the rolls in and some of the vegie liquid.
This recipe was converted from a little book called Quick & Easy Meals.
I just realised this recipe should have been put in the all-in-one meals, sorry Cookie.
