Veal rolls with pineapple and green pepper in curry sauce

Name: Veal rolls with pineapple and green pepper in curry sauce
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 3 discs Pineapple (canned); 3 TABLESPOONS pickled green peppercorns; 8 Veal roulades (approx. 80 g each); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 8 discs Bacon; 1 Onion; 2-3 TABLESPOONS Oil; 1 knife tip Turmeric (turmeric); 1-2 TABLESPOONS Curry; 3/8 l clear broth (instant); 20 g Butter or margarine; 100 g Cashew nuts; 250 g Basmati rice; 1 TEASPOON Vegetable broth (instant); 100 g Whipped cream; 3-4 Tbsp sauce thickener; 7-10 Tbsp fresh pineapple slices, pepper pancake and balm; 7-10 Tbsp wooden skewers

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

3 discs Pineapple (canned)
3 TABLESPOONS pickled green peppercorns
8 Veal roulades (approx. 80 g each)
7-10 Tbsp Salt
7-10 Tbsp Pepper
8 discs Bacon
1 Onion
2-3 TABLESPOONS Oil
1 knife tip Turmeric (turmeric)
1-2 TABLESPOONS Curry
3/8 l clear broth (instant)
20 g Butter or margarine
100 g Cashew nuts
250 g Basmati rice
1 TEASPOON Vegetable broth (instant)
100 g Whipped cream
3-4 Tbsp sauce thickener
7-10 Tbsp fresh pineapple slices, pepper pancake and balm
7-10 Tbsp wooden skewers

Directions

1
Drain the pineapple and collect the juice. Cut the pineapple slices into thirds. Drain green pepper as well. Place veal roulades on a work surface and season with salt and pepper. Sprinkle 1/2 teaspoon of green peppercorns on each roulade and place 1 piece of pineapple at one end of the meat. Roll the pineapple slightly in the meat, then place a slice of bacon under each roulade and roll it up with it.
2
Fix the roulades with wooden skewers. Peel and chop the onion. Heat the oil in a frying pan and fry the roulades thoroughly all around. Add half of the onions, turmeric and about 1 tablespoon curry and fry briefly. Deglaze with 1/8 litre pineapple juice and stock. Add the rest of the green pepper, bring to the boil and braise covered for about 15 minutes. In the meantime heat up the fat in a pot and roast the cashew nuts in it. Add rice, sauté and deglaze with 1/2 liter water. Season with 1 teaspoon of salt and vegetable stock, bring to the boil, cover and allow to swell over a low heat for 15-20 minutes. Remove the roulades from the stew stock and keep warm. Pour cream into the stock, bring to the boil and pour in the sauce thickener while stirring. Bring to the boil again briefly and season to taste with salt and curry.
3
In the meantime heat up the fat in a pot and roast the cashew nuts in it. Add rice, sauté and deglaze with 1/2 liter water. Season with 1 teaspoon of salt and vegetable stock, bring to the boil, cover and allow to swell over a low heat for 15-20 minutes. Remove the roulades from the stew stock and keep warm. Pour cream into the stock, bring to the boil and pour in the sauce thickener while stirring. Bring to the boil again briefly and season to taste with salt and curry. Arrange the roulades with the sauce on a deep plate and garnish as desired with pineapple slices, green pepper pancake and lemon balm leaves. Put rice in a bowl, sprinkle with a little curry and add extra