John Myers
Ingredients for 4 servings:
- 4 pork schnitzels
- 1 jar Ajvar, mild
- 8 slices of breakfast bacon
- 80 g baby spinach
- 1 jar tomatoes, dried in oil
- 200 g feta cheese
- Sage, dried
- salt and pepper
- chili flakes
- 1 onion(s)
- 1 garlic clove(s)
- 1 tomato(s)
- 2 bay leaves
- Fat for frying
- ½ bottle of cooking cream
Instructions
Working time approx. 40 minutes; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 1 hour 50 minutes
Dice the onion and tomato, finely chop the garlic clove. Remove the sun-dried tomatoes from the oil and roughly chop them. Flatten the schnitzels between cling film, place them side by side, and season with salt and pepper. Brush with ajvar and sprinkle with sage. Then top each with 2 slices of breakfast bacon, spinach, sun-dried tomatoes, and crumbled feta cheese, roll up, and secure with toothpicks. Melt the cooking fat in a casserole dish and sear the roulades on all sides, then add the diced onion and garlic. Stir in 1 tbsp of ajvar, add a little water, and bring to a boil. The roulades should not be completely covered with water. Add 1 fresh, sliced tomato, 4 diced sun-dried tomatoes, 2 bay leaves, and salt. Simmer gently, turning the meat occasionally. At the end, pour in the cooking cream and season with chili flakes, sage, and salt. Let it simmer briefly.
Facebook Comments