Posted by Chef Steven on 6/1/2012, 11:34 am, in reply to "roll-ups for 300" Link: 'Round the Chuckbox
24.113.38.28
Hello Tux:
With a rouladen or roulade, you can go in any direction you desire.
What are you using for the protein? Sliced ham or turkey? You can also use a chicken breast that's flattened for consistent rolling. You also need to determine the filling. For a ministry like yours, a basic stuffing should work for the filling.
I would do some R&D first. Look for recipes that interest you and test them at home or at the kitchen. This'll help you get the basics down before you jump into the process of making 300. The nice thing is they can be made the day before.
Here's a recipe for pork raoulade. It should give you the basics.
* Exported from MasterCook *
Pork Loin Roulade
Recipe By :
Serving Size : 4 Preparation Time :0:20
Categories : Main Dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound boneless center pork loin slices -- 4 slices
1/2 red bell pepper -- cut into strips
1/2 green pepper -- cut into strips
1 teaspoon vegetable oil
2/3 cup orange juice
2/3 cup bottled barbecue sauce
1 tablespoon prepared Dijon-style mustard
Place cutlets between 2 pieces of plastic wrap. Pound with a mallet to about 1/4-inch thickness.
Place several red and green pepper strips crosswise on each pork portion; roll up jelly-roll style. Secure rolls with wooden toothpicks.
In a nonstick skillet, brown the pork rolls in vegetable oil. Drain fat from pan. Combine remaining ingredients and add to skillet. Bring mixture to boiling; reduce heat. Cover and simmer 10-12 minutes or until pork is tender. Remove toothpicks to serve.
Cuisine:
"French"
Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
T(Cooking Time):
"0:12"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 223 Calories; 10g Fat (39.4% calories from fat); 24g Protein; 12g Carbohydrate; 1g Dietary Fiber; 35mg Cholesterol; 854mg Sodium. Exchanges: 3 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 0 Fat; 1/2 Other Carbohydrates.
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