The meat must be hammered for this Spanish stunner
Roulade is something that can take a little bit of time to prepare, but it's always worth the effort. And it's something you can adapt for a wide variety of tastes and flavors. Today we're heading to sunny Spain for some spicy inspiration, so why not join us on our culinary journey!
- 1 aubergine (also known as eggplant)
- 2 oz green olives
- 1 tsp mustard
- 4 pork steaks ca. 4½ oz
- salt and pepper
- 3½ oz chorizo
- 2 tbsp pepper purée
For the sauce:
- 3 onions, diced
- 17 fl oz red wine
- 17 fl oz stock
- 1 bay leaf
- 2 sprigs rosemary
1. Start by preparing the sauce. Gently roast the onions, then pour in the wine and then the stock. Add the bayleaf as well as the rosemary and let everything come to the boil.
2. Cut the aubergine into strips and then salt them. After about 10 minutes, dab the strips dry then fry them.
3. Chop up the olives and mix them with the mustard. Apply this paste to the pork steaks — but first hammer the steaks flat and season them with salt and pepper.
Cover each pork steak with two slices of aubergine as well as a few slices of chorizo. Then roll up the meat with the toppings, spear it with an oiled skewer, then season it and roast it.
4. Put the sauce in a casserole dish and lay the roulades down in it. Braise them in a convection oven at 360°F for 45 minutes.
Next, take the meat out of the sauce, remove the bayleaf and the rosemary then blend the sauce in a bowl with the pepper purée as well as some salt and pepper.
Chorizo is particularly popular in Spain and Portugal. When it's not used in roulades, it is often served as a tapa with bread.
If this has left you wanting to more roulades, you can find the complete recipe for the second recipe, the Roulade Roast, here.