Mini-pigs and turkey roulades with paprika relish

Name: Mini-pigs and turkey roulades with paprika relish
Cook time: 1 h
Total time: 1 h
Yield: 1
Ingredients: 5 small, colourful peppers (red, yellow and green; approx. 800 g); 2 Onions; 1 TABLESPOON Mustard seeds; 100 ml Fruit vinegar; 75 g demerara sugar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1/2 bunch Rosemary and thyme; 12 discs (50 g each) Turkey and pork escalope; 4 TABLESPOONS Oil; 7-10 Tbsp wooden skewers or roulade needles

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 1

5 small, colourful peppers (red, yellow and green; approx. 800 g)
2 Onions
1 TABLESPOON Mustard seeds
100 ml Fruit vinegar
75 g demerara sugar
7-10 Tbsp Salt
7-10 Tbsp Pepper
1/2 bunch Rosemary and thyme
12 discs (50 g each) Turkey and pork escalope
4 TABLESPOONS Oil
7-10 Tbsp wooden skewers or roulade needles

Directions

1
Clean and wash the peppers. Dice one red and yellow pepper each. Peel and chop the onions. Cook the diced peppers, onions, mustard seeds, vinegar and brown sugar in an open pot for about 20 minutes. Season with salt and pepper. Puree with a chopping stick. Cut the remaining peppers into long strips.
2
Wash the herbs and pluck into small twigs. Wash the meat, dab dry, tap flatter. Season with salt and pepper. Spread the relish on the roulades. Paprika strips on the turkey escalopes, distribute herbs on pork escalopes. Roll up into roulades and pin. Fry in hot oil all around for 5-7 minutes