Party or gourmet roast

Ingredients for 4 servings:

• oil
• 1 kg pork neck or turkey breast
• 2 points Camembert(s), mature
• 2 packs of cream cheese spread
• ½ liter broth
• 2 can/n mushrooms, 1st choice, thinly sliced, drained
• 2 cups cream (alternatively Cremefine from Rama)
• salt and pepper
• 1 tbsp mustard, medium hot
• 1 onion(s), finely diced
• 150 ml white wine
• some garlic powder
• Paprika powder
• little water

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 30 minutes

to prepare stress-free

Season the pork neck or turkey breast with salt and pepper. Brown the roast in the heated oil, add a little water, and then braise for about 1 hour. Add more water if necessary. Then let the roast cool and slice thinly. Be careful not to throw away the liquid! Layer the roast slices with the drained mushroom slices in a casserole dish. Bring 1/4 liter of the liquid to a boil with the white wine. Add the Camembert and the processed cheese and stir until the cheese is melted. Then add the cream and mustard. Season with salt, pepper, garlic, and paprika to taste. Bring to a boil again and then pour over the meat. Let cool and then refrigerate overnight. Shortly before guests arrive, preheat the oven to 200°C. Place the roast in the pan and roast for another 1/2 hour. I always serve it with a fresh salad and baguette.