Danish oven roulades with carrot-leek vegetables

Name: Danish oven roulades with carrot-leek vegetables
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 6 Pork roulades from the topside (approx. 150 g each); 7-10 Tbsp salt and pepper; 6 Tl coarse mustard; 12 discs Bacon (breakfast bacon); 12 semi-soft dried plums (without stone); 2 Onions; 2 TABLESPOONS Oil; 200 ml Port wine; 1 TEASPOON Vegetable broth (instant); 500 g Carrots; 500 g Leeks (leek); 1-2 TEASPOONS Seed of aniseed; 2 TABLESPOONS Butter; 7-10 Tbsp Roulade needles; 7-10 Tbsp Aluminium foil

AUTHOR
Lenora Decker

DIFFICULTY
very easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

6 Pork roulades from the topside (approx. 150 g each)
7-10 Tbsp salt and pepper
6 Tl coarse mustard
12 discs Bacon (breakfast bacon)
12 semi-soft dried plums (without stone)
2 Onions
2 TABLESPOONS Oil
200 ml Port wine
1 TEASPOON Vegetable broth (instant)
500 g Carrots
500 g Leeks (leek)
1-2 TEASPOONS Seed of aniseed
2 TABLESPOONS Butter
7-10 Tbsp Roulade needles
7-10 Tbsp Aluminium foil

Directions

1
Dab meat dry and season on both sides with salt and pepper. Spread 1 teaspoon of mustard on each roulade. Cover each with 2 slices of bacon and 2 plums. Roll up the roulades firmly and pin each one with a roulade needle.
2
Onions peel and roughly chop. Heat the oil in a flat frying pan. Fry the roulades in it for about 10 minutes. Preheat the oven (electric cooker: 200°C/circulating air: 175°C/gas: level 3).
3
Add the onions to the roulades and fry briefly. Deglaze everything with port wine and 400 ml water and bring to the boil. Stir in stock and season with salt and pepper. Braise open in the hot oven for about 1 1/2 hours.
4
Turn roulades in between. Cover the mould with aluminium foil approx. 20 minutes before the end of the braising time.
5
In the meantime peel, wash and slice the carrots. Clean the leek, wash thoroughly and cut into rings. Roast anise in a pot without fat while stirring and remove.
6
Melt the butter in the pot and steam the vegetables for about 10 minutes at medium heat. Pour on some water if necessary. Arrange roulades and vegetables. Sprinkle with aniseed.