PINEAPPLE PARSLEY ROULADES
Ananas- och persiljerulader
Serves 4
INGREDIENTS:
Please see conversion chart below! :o)
10 - 12 thinly sliced shoulder of pork, approx 600 g
1/2 tsp salt
1/2 tsp freshly ground black pepper
4 - 5 slices pineapple
1 bunch parsley
1 tsp butter or margarine
1 tsp oil
2 dl whipping cream
30 g gorgonzola blue cheese
1 tbs French mustard
1 tbs soy sauce
1/2 tbs redcurrant jelly
1 - 2 tbs pineapple juice from the can
1 - 2 tbs brandy (optional!)
METHOD
"Hammer out" the meat slices so that they get REALLY thin. Flavor with
salt and pepper. Cut each pineapple ring in 3 parts and remove
the stems from the parsley. Put one piece of pineapple and
some parsley on each slice of meat, roll up and stick a toothpick
through to secure the filling.
Heat oil and butter in a frying pan and brown the roulades on all
sides. Put them in a frying pot. Add cream, blue cheese, mustard,
soy sauce, redcurrant jelly, pineapple liquid, and
optional brandy. Let simmer in the sauce for 15 - 20 minutes,
covered, on low heat.
Serve with boiled potatoes or rice and a salad. Enjoy!
Submitted by Bella
(Isabel Brattkull from Gothenburg, Sweden).
August 2, 2000
Conversion Chart
1 1/2 liter = 6 cups
1 liter (l) = 4 1/4 cups = good quart
500 ml = 1/2 liter = good 2 cups
1 dl = 100 ml = scant 1/2 cup
50 ml = 1/2 dl = scant 1/4 cup
1 kg = 2 1/4 lb
500 g = 1/2 kg = 1 lb 2 oz
250 g = 1/4 kg = 9 oz
100 g = 3 1/2 oz
50 g = scant 1/2 cup = 1 3/4 oz
1 inch = 2,54 cm
100 - 150C = 212 - 300F
175 - 225C = 350 - 425F
250C = 475F
275C = 525F
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