John Myers
Contents
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Ingredients
- 200 g Feta
- 2 tbsp Milk
- 60 g Dried apricots
- 1 bunch Fresh oregano
- 4 Discs Beef roulades
- 12 Discs Chorizo sausage
- 1 bunch Soup greens fresh
- 2 tbsp Rapeseed oil
- 1 tbsp Tomato paste
- 1,5 liter Meatsoup
- Salt and pepper
Instructions
- Puree the feta with the milk. Pluck the oregano leaves from the stalks and finely chop. Cut the apricots into small cubes. Mix the cheese cream with the apricots and oregano. Pepper, lightly salt.
- Plate the roulades, season with salt and pepper. Top with 3 slices of chorizo each. Brush with the feta cream, leave one edge and fold in long sides of the meat. Roll up the roulade from the thick side and secure with roulade skewers.
- Wash the soup vegetables, clean and cut into pieces. Heat the oil in a pan and fry the roulades in it, remove. Put the frying fat in a pressure cooker and fry the vegetables in it. Roast the tomato paste. Pour in the stock and add the roulades, close the high-speed cooker and cook for about 10-15.
- Spread the roulades with feta apricot cream on plates and serve garnished with oregano leaves. I also served mashed potatoes
Nutrition
Serving: 100gCalories: 64kcalCarbohydrates: 2.1gProtein: 2.1gFat: 5.2g
