Spicy shepherd's roast

Name: Spicy shepherd's roast
Cook time: 2 h
Total time: 2 h
Yield: 6
Ingredients: 3-4 Spring onions; 50 g small black olives; 200 g Sheep's cheese; 2 TEASPOONS tr. oregano, pepper; 1.5 kg pork chop, salt; 2 TEASPOONS Broth; 1 (approx. 1 kg) White cabbage; 1 large carrot; 1-2 TEASPOONS Sambal Oelek; 1 TEASPOON ground. Coriander; 5-6 Tbsp White wine vinegar; 6 TABLESPOONS oil, 1 bunch of chives; 500 g Tsatsiki (refrigerated shelf); 7-10 Tbsp cucumber slices, olives and rosemary; 2-3 TEASPOONS dark sauce thickener; 7-10 Tbsp wooden skewers, kitchen yarn

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 6

3-4 Spring onions
50 g small black olives
200 g Sheep's cheese
2 TEASPOONS tr. oregano, pepper
1.5 kg pork chop, salt
2 TEASPOONS Broth
1 (approx. 1 kg) White cabbage
1 large carrot
1-2 TEASPOONS Sambal Oelek
1 TEASPOON ground. Coriander
5-6 Tbsp White wine vinegar
6 TABLESPOONS oil, 1 bunch of chives
500 g Tsatsiki (refrigerated shelf)
7-10 Tbsp cucumber slices, olives and rosemary
2-3 TEASPOONS dark sauce thickener
7-10 Tbsp wooden skewers, kitchen yarn

Directions

1
Clean and wash spring onions. Cut into rings. Stone and chop the olives if necessary. Crumble cheese. Knead everything with oregano and pepper
2
Cut the meat and fill the cheese mixture into the pocket and close the opening. Tie up tightly with thread
3
Season meat with salt and pepper. Put it in a roaster. Dissolve stock in 1/2 l hot water, pour on 3/8 l. Roast in a hot oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for approx. 45 minutes. Then roast at 175 °C (circulating air: 150 °C/gas: level 2) for another 30 minutes. Scoop more often
4
In the meantime clean or peel and wash the vegetables. Cut cabbage into eighths, remove stalk. Cut everything into fine strips. Knead the cabbage with 1 teaspoon salt. Bring 1/8 l stock to the boil. Stir in Sambal Oelek, coriander, vinegar and oil. Mix with carrots into the cabbage. Leave to stand for at least 30 minutes.
5
Wash the chives and cut into small rolls. Season coleslaw with salt and pepper. Sprinkle with half the chives. Serve tzatziki with the rest of the chives and cucumber slices
6
Remove the roast and keep it warm. Sieve the stock, bring to the boil and thicken. Season the sauce with salt and pepper. Carefully remove the kitchen string from the roast. Cut the meat into slices and serve with the sauce. Cabbage salad and tzatsiki extra are enough. Crispy French fries go well with it