Serves 10
1 pork neck ( about 1,2 - 1,5 kg)
250 g ham
2 eggs
100 g grated cheese
30 g dried tomato
2 garlic gloves
small bunch parsley and thyme
1 red, green and yellow paprika
1 medium onion
150 g canned pineapple
mix of black mustard seeds, coriander seeds and Indian cumin
4 tbsp clear honey
juice and rind of 1 lemon
For making rolls like that it`s probably not the best choice to use the neck , but that`s what I had and I think did not come out too bad.
So to start with make the filling. In a food processor puree the ham, garlic, cheese, egg and herbs. Cover and put to the fridge to harden a bit.
Now the second filling. Dice the paprika and onion and sautè in a pan for 2-3 min. Season. Set aside and allow to cool.
To prepare the meat, cut the neck lengthwise to leave a 1,5-2 cm thick layer. As You cut roll the meat along and try not to cut in any holes, like I did. This will make your life a lot easier later.
Preheat the oven to 160 °C.
To assemble the roll, spray a little oil on a aluminum foil sheet and season with salt and pepper. Lay the meat on top of that and season the other side. Spread the paprika mixture to 3/4 line of meat. Spread the ham mixture on top of that. Last put a line of canned pineapple in the middle of the ham mix. Carefully roll the meat with the filling to a "salami", turning the ends of the foil to seal.
Pour a little water to the baking tray and put the roll in there. You may use the rack if you want. I wanted to capture all the juice from the meat to make a gravy to side. Cook the roll for 60 minutes or until the meats inner temp reaches 65 °C.
Take the tray out and let the roll cool. It is a lot easier to cut it then.
To make the glaze take the spice mix and dry roast it on a pan. Take from heat and add honey and lemon juice and rind.
To serve, heat the oven to 180 °C and cook the roll for 12-14 min. Paste the meat with the glaze and serve with spiced Jasmin rice and gravy.
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