Veal rolls on strawberry chutney

Name: Veal rolls on strawberry chutney
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 250 g Strawberries; 3 Onions; 1 green chili pepper; 4 TABLESPOONS Oil; 50 g Sugar; 3 TABLESPOONS Vinegar; 4 thin veal cutlets (approx. 120 g each; if necessary, order in advance from the butcher); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 discs cooked ham (approx. 30 g each); 100 g Roquefort cheese (French blue cheese); 20 frozen potato balls; 100 ml White wine; 400 g Broccoli; 2 TEASPOONS Cornstarch; 8 wooden skewers

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

250 g Strawberries
3 Onions
1 green chili pepper
4 TABLESPOONS Oil
50 g Sugar
3 TABLESPOONS Vinegar
4 thin veal cutlets (approx. 120 g each; if necessary, order in advance from the butcher)
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 discs cooked ham (approx. 30 g each)
100 g Roquefort cheese (French blue cheese)
20 frozen potato balls
100 ml White wine
400 g Broccoli
2 TEASPOONS Cornstarch
8 wooden skewers

Directions

1
Wash and clean the strawberries and cut them into large pieces. Peel and finely chop the onions. Clean the chilli pepper, cut lengthwise, remove seeds, wash and cut into rings. Heat 1 tablespoon of oil in a saucepan and sauté diced onions in it. Add strawberries and sugar and steam for about 3 minutes. Add vinegar and chili to the strawberries and boil down a little.
2
Let cool down. Wash the meat, dab dry and cut in half crosswise. Season with salt and pepper. Halve the ham slices. Divide Roquefort into 8 pieces. Put a slice of ham and a piece of Roquefort on each cutlet. Roll them up and fix them with wooden skewers. Bake the potato balls in the preheated oven (electric cooker: 225 ° C/ gas: level 4) for 18-22 minutes. Turn after half of the baking time. Heat the rest of the oil in a pan and fry the veal rolls all around. Cut the remaining onions into quarters. Add to the rolls and fry.
3
Bake the potato balls in the preheated oven (electric cooker: 225 ° C/ gas: level 4) for 18-22 minutes. Turn after half of the baking time. Heat the rest of the oil in a pan and fry the veal rolls all around. Cut the remaining onions into quarters. Add to the rolls and fry. Deglaze with white wine and 100 ml water, cover and braise over medium heat for about 15 minutes. In the meantime, clean and wash the broccoli and divide into florets. Cook in boiling salted water for about 5 minutes. Remove the rolls and keep warm. Stir starch with a little cold water until smooth. Stir into the braising stock, bring to the boil again and season to taste. Cut the rolls open as desired and serve with the sauce, potato balls, broccoli, onion quarters and chutney
4
In the meantime, clean and wash the broccoli and divide into florets. Cook in boiling salted water for about 5 minutes. Remove the rolls and keep warm. Stir starch with a little cold water until smooth. Stir into the braising stock, bring to the boil again and season to taste. Cut the rolls open as desired and serve with the sauce, potato balls, broccoli, onion quarters and chutney