Spicy Puszta roulade
easy
50 mins
50 mins
Ingredients
- 800 g medium-sized potatoes
- 4 TABLESPOONS Olive oil
- 7-10 Tbsp coarse salt
- 4 Pork cutlet (approx. 125 g each)
- 1/2 pot of marjoram
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 750 g colourful peppers (red + yellow)
- 2 Garlic cloves
- 375 ml Vegetable broth (instant)
- 1/2 TEASPOON dried Italian herbs
- 1 TABLESPOON Aiwar (spicy-hot spice paste)
- 75 g Cremefine for refinement
- 1 TEASPOON Cornstarch
- 7-10 Tbsp Marjoram
- 7-10 Tbsp wooden skewers
Directions
- 1
Wash the potatoes, cut in half lengthwise and place on a baking tray. Sprinkle with 2 tablespoons of olive oil, season with coarse salt. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 40 minutes.
- 2
In the meantime, wash the cutlets, pat dry, and tap them a little flatter. Wash and chop the marjoram. Sprinkle schnitzel with it. Season with salt and pepper. Clean, wash and cut the peppers into strips.
- 3
Cover each cutlet with 3-4 coloured strips, wrap into roulades and pin them. Heat 2 tablespoons of oil in a pan. Fry the roulades in it all around for about 10 minutes. Season with salt and pepper.
- 4
In the meantime cut the remaining strips of pepper into cubes. Peel the garlic and press it through a garlic press. Add garlic and paprika cubes to the frying fat, fry for another 5 minutes while stirring. Deglaze with broth, add dried herbs and simmer for about 5 minutes.
- 5
Stir in the aiwar and the creme fines. Stir the starch and some water until smooth and thicken the sauce with it. Bring to the boil again and season to taste. Arrange potatoes, roulades and sauce garnished with marjoram on plates.
- 6
A green salad tastes good with it.
Nutrition Facts
450 kcal
37 g
17 g
34 g
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