Rollatini with cream cheese and mint filling and mango-peanut salad

Name: Rollatini with cream cheese and mint filling and mango-peanut salad
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 2 small red chillies; 4 TABLESPOONS Lime juice; 7-10 Tbsp salt, pepper; 2 TABLESPOONS Sesame Oil; 1 red onion; 1 Cucumber; 1 Mango; 100 g salted roasted peanuts; 1⁄2 Potty Mint; 200 g Double cream cheese; 8 Organic minute steaks from pork (approx. 80 g each); 2 TABLESPOONS Sunflower oil; 7-10 Tbsp wooden skewers

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

hearty,exotic,Meat & Poultry,Salads & Snacks,easy,Meat,Fruit,Pork

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

2 small red chillies
4 TABLESPOONS Lime juice
7-10 Tbsp salt, pepper
2 TABLESPOONS Sesame Oil
1 red onion
1 Cucumber
1 Mango
100 g salted roasted peanuts
1⁄2 Potty Mint
200 g Double cream cheese
8 Organic minute steaks from pork (approx. 80 g each)
2 TABLESPOONS Sunflower oil
7-10 Tbsp wooden skewers

Directions

1
For the salad, clean the chilli, cut lengthwise, remove seeds, wash and cut into rings. Mix lime juice, salt and chili. Fold in sesame oil. Peel onion and cut into fine strips.
2
Wash and clean the cucumber, halve it lengthwise and cut into thin slices. Peel the mango. Cut the flesh in thin slices from the stone. Mix prepared salad ingredients, salad dressing and peanuts.
3
For the Rollatini Mint, wash, shake dry, pluck off leaves and chop finely. Mix cheese and mint. Season to taste with salt and pepper. Wash the meat, dab dry and tap flatter if necessary.
4
Season with salt and pepper. Spread the filling on the minute steaks, roll them up and pin them with wooden skewers.
5
Heat sunflower oil in a frying pan and fry the rollatini in it for 8-10 minutes. Arrange the rollatini and salad.