Pork roulades with a Greek touch

Ingredients for 4 servings:

• 8 m.-large roulade(s), from pork
• 4 large onions
• 4 large red bell peppers
• 200 g cheese, Manouri (Greek soft cheese)
• 8 garlic cloves marinated in lemon oil/ Ready-made product
• 8 tbsp pesto (red chili pesto)
• 500 ml vegetable stock
• 2 can/n tomatoes, (pizza tomatoes)
• 2 cups whipped cream or Cremefine
• Thyme
• Vegetable broth, instant
• 200 g sheep’s cheese
• olive oil

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

with Manouri cheese

Of course, this recipe is enough for 8 people. However, the whole thing tastes even better the next day when it’s nicely marinated and reheated for the first 4 people. Don’t panic—the chili pesto simply gives the dish the flavor of a well-used pepper. If you can’t find garlic in lemon oil, you can use regular garlic cloves, grated lemon zest, and lemon juice. But it’s just an alternative that I haven’t tried yet. Preheat oven to 180°C fan/convection oven. Cut 1 onion into 8 wedges, 1 bell pepper into 8 long strips, and the cheese into 8 slices. Dice the remaining onions, bell pepper, and feta cheese. Brush each roulade with 1 tbsp of chili pesto, sprinkle with a little instant vegetable stock and thyme. Place 1 bell pepper, 1 onion, 1 manouri, and 1 garlic clove at the narrow end, fold in the meat sides, and roll everything up into a roulade. Meat skewers are not necessary. Heat olive oil with a little lemon oil from the pickled garlic cloves in a roasting pan. Brown the roulades, seam-side down, then brown on all sides. Add the diced onions, bell peppers, and feta cheese. Pour over the vegetable stock and pizza tomatoes, and sprinkle with instant vegetable stock and thyme. Bring to a boil briefly and braise in the oven for about 30 minutes. After 15 minutes, turn the roulades over and stir the vegetables with a wooden spoon. Then loosen everything again, add the cream, heat in the oven for another 5 minutes, and season to taste. Serve with pasta and a salad.