Fiery pork roulades on coloured rice
easy
45 mins
45 mins
Ingredients
- 6 Pork roulade
- 7-10 Tbsp (à ca. 150 g)
- 5 TABLESPOONS Paprika paste (alternatively use tomato paste)
- 1/2 TEASPOON Sambal Oelek
- 750 g Courgette
- 100 g Sheep's cheese
- 3 TABLESPOONS Oil
- 3/8 l clear broth (instant)
- 500 g Long grain rice
- 7-10 Tbsp Salt
- 1 collar Thyme
- 125 g Whipped cream
- 2 TABLESPOONS sauce thickener
- 7-10 Tbsp some sharply inserted
- 7-10 Tbsp Cherry peppers to garnish
- 7-10 Tbsp wooden skewers
Directions
- 1
Wash the meat and dab dry. Mix the paprika pulp and Sambal Oelek. Spread 2/3 of the mixture on the meat slices. Clean and wash the zucchini. Cut 2 zucchini lengthwise into thin slices.
- 2
Place slices on the roulades. Coarsely crumble the feta cheese and sprinkle it on the courgettes. Roll up the roulades firmly and pin them with skewers. Heat the oil in a wide saucepan. Fry the roulades for 6-8 minutes until golden brown.
- 3
Add stock and the remaining paprika mixture, bring to the boil, cover and cook for about 10 minutes. Put rice into 1 litre of boiling salted water, cover and let it swell at low heat for about 20 minutes. Cut remaining zucchini into small cubes.
- 4
Wash the thyme, remove leaves from the stems, except for a few stems for garnishing. Add zucchini and thyme to the rice about 5 minutes before the end of the cooking time. Remove roulades from the stock and keep warm.
- 5
Stir in cream and sauce thickener, bring to the boil again. Season the sauce with salt and possibly Sambal Oelek. Arrange the roulades with the zucchini rice on a plate. Serve garnished with the remaining thyme and cherry peppers.
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