Giant roulade with pea and herb filling

Name: Giant roulade with pea and herb filling
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 6
Ingredients: 500 g Carrots; 2–3 medium-sized onions; 150 g frozen peas; 1/2 bunch Parsley and thyme; 125 g cooked ham; 600 g fine sausage meat (or 6 uncooked fine sausages); 1.5-1.8 kg Roast pork schnitzel (let the butcher cut it up as rolled roast); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 TABLESPOONS Oil; 2 TABLESPOONS Tomato paste; 250 ml dry red wine; 1/2 l Vegetable broth; 6 Tomatoes; 2-3 TEASPOONS Cornstarch; 7-10 Tbsp Kitchen yarn

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Servings: 6

500 g Carrots
2–3 medium-sized onions
150 g frozen peas
1/2 bunch Parsley and thyme
125 g cooked ham
600 g fine sausage meat (or 6 uncooked fine sausages)
1.5-1.8 kg Roast pork schnitzel (let the butcher cut it up as rolled roast)
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 TABLESPOONS Oil
2 TABLESPOONS Tomato paste
250 ml dry red wine
1/2 l Vegetable broth
6 Tomatoes
2-3 TEASPOONS Cornstarch
7-10 Tbsp Kitchen yarn

Directions

1
Peel and wash the carrots and cut them in half crosswise. Peel onions and cut them roughly into pieces. Pour boiling water over the peas in a bowl, leave to stand for about 3 minutes, drain and drain. Wash the herbs, dab dry. Pluck off the leaves and chop finely
2
Cut the ham into small cubes. Knead ham and herbs into the sausage meat. Lay the meat flat on the work surface, season with salt and pepper. Spread the sausage meat mixture on the meat and flatten it slightly. Add peas and press them into the meat with the flat of your hand. Roll up the meat from the narrow side and tie it tightly with kitchen twine
3
Heat the oil in a frying pan. Brown the meat well all around, take it out. Fry carrots and onions in hot frying fat for 4-5 minutes, season with salt and pepper. Stir in tomato paste and fry for 1-2 minutes. Add red wine and stock, bring to the boil. Place the roulade in the sauce, cover and braise over medium heat for about 1 1/2 hours
4
Wash and clean the tomatoes and cut them into quarters or sixths. After approx. 1 hour add to the roaster. Lift the finished roast out of the roaster. Mix the starch with a little water and bind the simmering broth slightly. Put the roast back in and serve