Roast pepper with potato wedges

Name: Roast pepper with potato wedges
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 7
Ingredients: 1.5 kg Schnitzel roast (from butcher to roll roast); 7-10 Tbsp Salt; 5 TABLESPOONS green, pickled peppercorns; 200 g Double cream cream cheese; 4 TABLESPOONS coarse mustard; 1 TEASPOON Cayenne pepper; 3 TABLESPOONS Olive oil; 1 collar Rosemary; 1.2 kg baby potatoes; 1 collar Mint; 500 g creamy milk yoghurt; 7-10 Tbsp white pepper; 80 g black olives; 7-10 Tbsp Toothpicks; 7-10 Tbsp Kitchen yarn

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 7

1.5 kg Schnitzel roast (from butcher to roll roast)
7-10 Tbsp Salt
5 TABLESPOONS green, pickled peppercorns
200 g Double cream cream cheese
4 TABLESPOONS coarse mustard
1 TEASPOON Cayenne pepper
3 TABLESPOONS Olive oil
1 collar Rosemary
1.2 kg baby potatoes
1 collar Mint
500 g creamy milk yoghurt
7-10 Tbsp white pepper
80 g black olives
7-10 Tbsp Toothpicks
7-10 Tbsp Kitchen yarn

Directions

1
Wash the meat, dab dry and season with salt on both sides. Drain the peppercorns. Mix 3 tablespoons of pepper, cream cheese, mustard and cayenne pepper, season with salt if necessary. Brush the meat with it, roll it up and pin it with a toothpick at the seams. Tie together with kitchen string.
2
Place roast on the fat pan of the oven, brush with 1 tablespoon of oil. Wash the rosemary, dab dry, put something aside for garnishing. Spread 2 tablespoons of pepper and rosemary on the roast. Roast in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 1 hour. Peel, wash and slice the potatoes. After 1 hour spread them on the baking tray, sprinkle with 2 tablespoons of oil and season with salt. Increase oven temperature (electric oven: 200 °C/ convection oven: 175 °C/ gas: level 3) and roast for 30 minutes. Wash the mint, dab dry, put something aside for garnishing. Cut the rest into fine strips. Stir into the yoghurt, season to taste with salt and pepper.
3
After 1 hour spread them on the baking tray, sprinkle with 2 tablespoons of oil and season with salt. Increase oven temperature (electric oven: 200 °C/ convection oven: 175 °C/ gas: level 3) and roast for 30 minutes. Wash the mint, dab dry, put something aside for garnishing. Cut the rest into fine strips. Stir into the yoghurt, season to taste with salt and pepper. Cut the roast open and serve with potatoes, olives and mint yoghurt. Garnish with herbs set aside