Veal roulade with chestnut and orange

Amount of people: 4

Preparation Time: > 60 minutes

Veal product: Short Loin of Veal

Difficulty: *

Cooking methods: oven roasted

Source: Mayke | FOCUS & CLICK

Preparation

Cut the chestnuts and cook them for about 30 minutes. When the chestnuts are cooked, peel off the hard outside. Chop the onion, garlic and chili pepper. Let the out gently braise on the fire. Now add the garlic, chili pepper, chestnuts and some water to the onion and let it stew for 15 to 20 minutes. Puree everything with the hand blender and let the puree cool down.

When the chestnut puree has cooled, mix it with the juice of the orange.

Cut the thin veal loin in half once into a nice short thin piece of meat. Divide the chestnut puree over this. Grate the orange and divide it over the meat and chestnut purée. Chop a few sprigs of rosemary and thyme and divide this over the meat as well.

Now roll the meat into a nice roulade and tie it with the roulade twine. Place the roulade in the baking dish. Clean the Brussels sprouts and baby potatoes and divide them next to the roulade in the oven dish. Sprinkle everything with salt and pepper and some olive oil over the baby potatoes and Brussels sprouts. Cut the orange into thin slices and place on top of the roulade. Divide some more rosemary and thyme over the baking dish.

Place the roulade in the oven at 160°C (320°F) for 50 minutes. After 50 minutes, insert the meat thermometer into the roulade. The roulade is ready when it has reached a core temperature of 49°C (120°F).

Source: Mayke | FOCUS & CLICK

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