Stuffed veal rolls with vegetable rice

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Sauce

1 dl veal stock
1½ dl full cream
½ dl white wine
½ tsp Worcestershire sauce
1 tbsp paprika powder
1 tbsp red curry paste
1 tsp Sambal Oelek
1 tbsp ketchup
1 tbsp cornstarch
salt and pepper
Mix all the ingredients for the sauce.

Vegetable rice

200 g Basmati rice
150 g peppers, cut into small cubes
150 g carrots, cut into small cubes
150 g courgettes, cut into small cubes
10 g ginger, grated
4 dl veal stock
salt and pepper

Veal rolls

8 veal escalopes, approx. 80 g each, butterfly cut
150 g cream cheese, e.g. Philadelphia
¼ bunch of parsley, finely chopped
1 tsp Sambal Oelek
salt and pepper
For the veal rolls, flatten the meat with a tenderizer. Mix the remaining ingredients together. Spread the cream cheese mixture onto the veal escalopes. Fold in the edges of the veal escalopes and roll up. Place in one of the porcelain dishes with the seam side down. Season with salt and pepper. Pour the sauce over the veal rolls.
For the rice, mix all the other ingredients in the other porcelain dish.
Place both porcelain dishes (rice and veal rolls) on the glass dish in the cold cooking space. Cook (steps 1+2).
Hot air + steaming 200°C for 20 Mins | PowerPlus level 10
Hot air + steaming 150°C for 5 Mins | PowerPlus level 6
  • 2 porcelain dishes ⅓ GN
  • hardened glass dish
Quantity Ingredient
2 tsp Sambal Oelek
1 tbsp paprika powder
5 dl veal stock
½ dl white wine
200 g Basmati rice
salt and pepper
½ tsp Worcestershire sauce
1 tbsp red curry paste
10 g ginger
150 g carrots
1½ dl full cream
150 g peppers
¼ bunch of parsley
1 tbsp ketchup
150 g cream cheese
8 veal escalopes, approx. 80 g each
150 g courgettes
1 tbsp cornstarch

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