neck roast with feta to pumpkin

Name: neck roast with feta to pumpkin
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 6
Ingredients: 150 g Rocket; 200 g creamy feta cheese; 1-1.2 kg lean neck of pork (let the butcher cut it up into a rolled roast); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 TABLESPOONS Aiwar (spicy-hot spice paste); 2 Onions; 1.2 kg Potatoes; 1.2 kg Butternut pumpkin; 7-10 Tbsp Grease; 7-10 Tbsp Kitchen yarn

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Servings: 6

150 g Rocket
200 g creamy feta cheese
1-1.2 kg lean neck of pork (let the butcher cut it up into a rolled roast)
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 TABLESPOONS Aiwar (spicy-hot spice paste)
2 Onions
1.2 kg Potatoes
1.2 kg Butternut pumpkin
7-10 Tbsp Grease
7-10 Tbsp Kitchen yarn

Directions

1
Wash, clean and roughly chop the rocket. Season meat with salt and pepper. Mix cheese, aiwar and rocket. Brush meat with it. Roll up to a roast and tie with kitchen string. Place in the greased fat pan of the oven. Cook in the preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: level 2) for 1 3/4-2 hours. After approx. 1 hour pour on 200 ml water
2
Onions peel and cut into slices. Peel and wash the potatoes and cut them into halves or quarters depending on their size. After about 1 hour, spread around the roast and season with salt. Peel pumpkin thinly, halve, remove seeds, cut the flesh into slices and add to the potatoes and onions about 15 minutes later
3
Preparation time approx. 2 hours 10 minutes