Gyros roulades in metaxa sauce with oven vegetables

Name: Gyros roulades in metaxa sauce with oven vegetables
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 4
Ingredients: 2 Chicken filets (approx. 200 g each); 4 Neck steaks (à approx. 175 g); 6 Onions; 2 TABLESPOONS Gyros spice; 5-6 Tbsp Olive oil; 6 Tomatoes; 4 Garlic cloves; 7-10 Tbsp salt, pepper; 2 TABLESPOONS Tomato paste; 100 ml Brandy (e.g. Metaxa); 2 TEASPOONS Vegetable broth; 1 yellow and red pepper; 500 g Carrots; 800 g Potatoes; 3 Branch/s Rosemary; 3 TSP Flour; 7-10 Tbsp Sugar; 7-10 Tbsp Cling film; 7-10 Tbsp Kitchen yarn

AUTHOR
Melissa Olsen

DIFFICULTY
very easy

RATING

Delicious like your favorite Greek: Rolls of pork neck and chicken breast braised well seasoned in a brandy sauce

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Servings: 4

2 Chicken filets (approx. 200 g each)
4 Neck steaks (à approx. 175 g)
6 Onions
2 TABLESPOONS Gyros spice
5-6 Tbsp Olive oil
6 Tomatoes
4 Garlic cloves
7-10 Tbsp salt, pepper
2 TABLESPOONS Tomato paste
100 ml Brandy (e.g. Metaxa)
2 TEASPOONS Vegetable broth
1 yellow and red pepper
500 g Carrots
800 g Potatoes
3 Branch/s Rosemary
3 TSP Flour
7-10 Tbsp Sugar
7-10 Tbsp Cling film
7-10 Tbsp Kitchen yarn

Directions

1
For the roulades, cut the chicken fillets in half lengthwise and wash. Dab the whole meat dry and tap flat between the foils.
2
Onions peel, 1 onion halve, in strips cut. Place neck steaks side by side on the work surface. Sprinkle with 1 tablespoon of gyros spice. Put 1 chicken fillet each on top. Sprinkle with rest of spice and cover with onion strips. Roll up tightly to roulades and tie up with kitchen string.
3
Heat 2-3 tablespoons of oil in a frying pan. Fry the roulades in it until they are well done. In the meantime, roughly dice 2 onions. Wash the tomatoes. Roughly dice 3 tomatoes. Peel garlic and chop 2 cloves finely.
4
Take out the roulades. Fry the chopped garlic, onion and tomato cubes in hot frying fat while turning. Season with salt and pepper. Brown the tomato paste. Add the roulades again. Deglaze with brandy and about 800 ml water. Bring to the boil, stir in broth and braise covered for about 1 1⁄2 hours.
5
For the vegetables cut 3 onions into strips. Cut 3 tomatoes into slices and the remaining garlic into slices. Clean, wash and roughly dice the peppers. Peel, wash and slice the carrots. Peel, wash and quarter potatoes. Wash and roughly pluck the rosemary. Mix everything with 3 tablespoons of oil on a fat pan. Season with salt and pepper. Bake in a preheated oven (electric cooker: 180 °C/circulating air: 160 °C/gas: see manufacturer) for about 50 minutes.
6
Lift out the roulades. Boil up the braising stock. Mix flour and 4 tbsp. water until smooth, stir into the stock, simmer for approx. 3 minutes. Season sauce with salt, pepper and 1 pinch of sugar. Heat the roulades in the sauce. Serve everything. Tsatsiki tastes good with it.