Roulades with curry mango bacon filling

Name: Roulades with curry mango bacon filling
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1/2 bunch Spring onions; 100 g Bacon, in cubes; 4 (150 g each) Rolls of beef; 150 g Mango Chutney; 1-2 TEASPOONS Curry Powder; 1 TABLESPOON Oil; 100 g Shallots; 2 TEASPOONS Cornstarch; 100 g Whipped cream; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 7-10 Tbsp wooden sticks

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

1/2 bunch Spring onions
100 g Bacon, in cubes
4 (150 g each) Rolls of beef
150 g Mango Chutney
1-2 TEASPOONS Curry Powder
1 TABLESPOON Oil
100 g Shallots
2 TEASPOONS Cornstarch
100 g Whipped cream
7-10 Tbsp Salt
7-10 Tbsp white pepper
7-10 Tbsp wooden sticks

Directions

1
Clean, wash and cut the spring onions into rings. Fry the bacon in a roasting pan and take it out. Wash the roulades, dab dry, possibly tap them a little flatter. Spread the chutney on the roulades, spread the spring onions and bacon over them. Sprinkle with curry.
2
Roll up firmly and pin. Add oil to the bacon fat, heat up. Fry the roulades in it all around. Peel and halve the shallots, add to the roulades and fry. Add 800 ml water little by little. Cover and stew for about 1 hour. Remove the roulades and keep warm. Pour the roast stock through a sieve, bring to the boil. Stir starch with cream until smooth.
3
Cover and stew for about 1 hour. Remove the roulades and keep warm. Pour the roast stock through a sieve, bring to the boil. Stir starch with cream until smooth. Stir into the boiling liquid and bring to the boil again. Season to taste with salt, pepper and curry