Roll Roast is not just what we do most often, but it's really a great way to get some well-seasoned meat. The taste of the rolled inside, penetrates well into the meat and is well distributed.
Ingredients – rullestegen:
A piece of pig layer – mit her vejede 2.7 kg
400 gr Medjools dadler – pitted weight
100 gr tørrede svampe – i.e.. shitake
200 gr valnødder
2 spsk salt
2 tsk knust peber
Fresh ground chili aftertaste (not too strong) – or powder if you do not have fresh
4 dl portvin
a little salt and pepper to the surface
Ingredients – braising:
4 dl rødvin
2 stjerneanis
15 – 20 nelliker
a few mace
How to:
Remove stones dadlerne. Rens chilierne og skær dem i mindre stykker.
Mix dates, mushrooms, walnuts, chili, salt and peber. Chop in food processor – like to ad a few times (jeg gør det af 3). It should have a good, gritty consistency – not trench and not for pin – try to see the picture below.
Bland de 4 dl portvin i det hakkede fyld og lad det stå og trække lidt, while you prepare the meat.
Trim the meat if the butcher has done it for you. Trimmings in this case means not only removing tendons and too much fat – it must also be. Here it also means making the piece uniform. If there is some flaps inside and is little in the way or making flesh thick in one place, then cut them by. Roll the roast together to see if it is about. just thick all over the place – if not, it may have to be cut. If the piece is roughly square, it should also be scribed to the mold. The meat that you cut off, you can chop and use as part of the filling – eller hakke det og gemme det i fryseren til en anden dag hvor det kan bruges til noget godt.
Once you are happy with the play, come to fullness in. Let a small piece to the point where the roast should be closed, but favor the otherwise flat and fold it well to.
Rul Stegen together and it's snowing. Have not tried it before, try to Google it – it is not that hard. Move it into a roasting pan in which the right can be and rub salt and pepper on the surface.
Hæld 4 dl rødvin, 4 dl vand, star anise, nelliker og muskatblomme ved.
Sæt et stegetermometer i midten af det tykkeste sted og sæt centrumtemperatur på ca 70 grader.
Stegen sættes i kold ovn som tændes på 175 – 180 grader. Step to kernetemperaturen is opnået. With the increased size which I used, tog det 1 time og 45 minutter i min ovn.
When the roast is done, remove it from the oven and pour the liquid through a sieve into a saucepan. Stegen covered with aluminum foil and a clean towel until you are ready to cut the. Den må gerne stå og samle sig 20 minutters tid.
Thicken and season with salt, pepper and maybe a little port wine.
Served items. with root vegetables and your favorite vegetables.
