Gyros-Rouladen

Name: Gyros-Rouladen
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 6
Ingredients: 1 TABLESPOON dried oregano, thyme and rosemary; 1 TABLESPOON Noble sweet paprika; 1 str. Tbsp coarse salt; 1 TABLESPOON Cayenne pepper; 7-10 Tbsp Pepper; 2 Chicken filets (approx. 200 g each); 4 Neck steaks (à approx. 175 g); 6 Onions; 5-6 Tbsp Olive oil; 6 Tomatoes; 6 Garlic cloves; 7-10 Tbsp Salt; 1 1/2 TABLESPOONS Tomato paste; 100 ml Greek brandy; 800 ml Vegetable broth; 1 red and yellow pepper; 400 g Carrots; 800 g Potatoes; 3 branches Rosemary; 1 1/2 TABLESPOONS sauce thickener; 1 pinch Sugar; baking paper; 7-10 Tbsp Kitchen yarn

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Servings: 6

1 TABLESPOON dried oregano, thyme and rosemary
1 TABLESPOON Noble sweet paprika
1 str. Tbsp coarse salt
1 TABLESPOON Cayenne pepper
7-10 Tbsp Pepper
2 Chicken filets (approx. 200 g each)
4 Neck steaks (à approx. 175 g)
6 Onions
5-6 Tbsp Olive oil
6 Tomatoes
6 Garlic cloves
7-10 Tbsp Salt
1 1/2 TABLESPOONS Tomato paste
100 ml Greek brandy
800 ml Vegetable broth
1 red and yellow pepper
400 g Carrots
800 g Potatoes
3 branches Rosemary
1 1/2 TABLESPOONS sauce thickener
1 pinch Sugar
baking paper
7-10 Tbsp Kitchen yarn

Directions

1
For the gyros spice mix oregano, thyme, rosemary, paprika, coarse salt, cayenne pepper and 1 tablespoon of pepper. Wash the chicken fillets, dab dry, cut in half lengthwise. Place them side by side between 2 layers of baking paper and beat flat. Place neck steaks also side by side between 2 layers of baking paper and beat flat.
2
Peel onions, halve 1 onion and cut into strips. Place neck steaks side by side on a board. Sprinkle with half of the gyros spice. Put one slice of chicken filet on each. Sprinkle with remaining gyros spice and cover with onion strips.
3
Roll up tightly into roulades and tie up with kitchen yarn. Heat 2-3 tablespoons of oil in a casserole dish. Sauté the roulades in it while turning. In the meantime, dice 2 onions coarsely. Wash and clean the tomatoes and dice 3 tomatoes roughly. Peel garlic and chop 3 cloves finely.
4
Take the roulades out of the pot, add the diced onion, chopped garlic and diced tomatoes to the pot, fry while turning. Season with salt and pepper. Add tomato paste, sauté and season with salt and pepper. Place the roulades on top. Deglaze with brandy and stock, bring to the boil and cook over low to medium heat for about 1 1/2 hours.
5
In the meantime cut 3 onions into slices. Cut 3 tomatoes into slices and the remaining garlic into slices. Halve, clean, wash and roughly dice the peppers. Peel carrots and cut into coarse slices. Peel and wash potatoes and cut them into quarters or halves, depending on their size. Wash the rosemary and shake dry.
6
Mix onions, garlic, paprika, carrots, potatoes and 3 tablespoons of oil. Season with salt and pepper. Carefully mix in the tomatoes and spread on a fat pan. Add 2 sprigs of rosemary to the fat pan. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for about 50 minutes.
7
Pluck needles from the remaining rosemary branch and cut finely. Remove the roulades from the stock and keep warm. Bring the stock to the boil, stir in the sauce thickener, bring to the boil again and season to taste with salt, pepper and sugar. Carefully remove kitchen string from the roulades.
8
Arrange oven vegetables and roulades on plates, sprinkled with some sauce and rosemary. Garnish with rosemary as desired. Tzatziki tastes good with it.