neck roast with Feta-Rucola-filling

Name: neck roast with Feta-Rucola-filling
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 6
Ingredients: 150 g Arugula (rocket); 200 g creamy feta; 4 TABLESPOONS Ajvar (Paprika preparation; glass); 1.2 kg lean neck of pork (from butcher to; 7-10 Tbsp Let roll roast or a slice cut open); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp a little + 1 tablespoon of oil; 3 medium-sized onions; 1.5 kg Potatoes; 1.2 kg Butternut Pumpkin; 7-10 Tbsp Kitchen yarn

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Servings: 6

150 g Arugula (rocket)
200 g creamy feta
4 TABLESPOONS Ajvar (Paprika preparation; glass)
1.2 kg lean neck of pork (from butcher to
7-10 Tbsp Let roll roast or a slice cut open)
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp a little + 1 tablespoon of oil
3 medium-sized onions
1.5 kg Potatoes
1.2 kg Butternut Pumpkin
7-10 Tbsp Kitchen yarn

Directions

1
Sort the rocket, wash, drain well and chop roughly. Mix with cheese and ajvar. Dab meat dry and season with salt and pepper. Spread with the cheese cream. Roll up meat to a roast and tie it into shape with kitchen string.
2
Place the roast on an oiled fat pan. Coat with 1 tablespoon of oil and bake in a preheated oven (electric cooker: 175°C/circulating air: 150°C/gas: level 2) 1 3⁄4 for -2 hours.
3
Onions peel and cut into slices. Peel and wash the potatoes and cut them into halves or quarters depending on their size. Spread both around the roast after about 1 hour. Season with salt and pour on 1⁄4 l water.
4
Continue to roast, brushing the roast from time to time with roast mixture or pouring over.
5
Cut the pumpkin into quarters and remove the seeds. Peel quarter and cut into slices. Spread the pumpkin around the flesh about 20 minutes before the end of the frying time, season with salt and pepper. Finish cooking and serve.