Meat rolls with carrot garnish

Name: Meat rolls with carrot garnish - Eugenia K.
Ingredients: Carrot garnish: approximately 1 kg of carrots; 2 tablespoons of oil; salt and pepper to taste; chopped fresh dill. Rolls: 1 chicken breast; 12 slices of dry cured ham; 6 slices of bacon; 2 tablespoons of oil; commercial chicken seasoning; diced pleurotus mushrooms (approximately 200 g); leek rings; mustard seeds; buckwheat seeds; approximately 30 g.

Diverse - Meat rolls with carrot garnish by Eugenia K. - Recipia

One Sunday, I made these rolls with chicken breast, bacon, and dry-cured ham, on a bed of mushrooms, with buckwheat and sautéed carrot rounds. It’s not complicated, but you need to have everything on hand, especially if you're cooking for a crowd. It quickly became clear that nothing was left on the plate, so I made the recipe a few times. Quick Info Total time: about 1 hour and 20 minutes Preparation time: 20-30 minutes Cooking time: 45-55 minutes Servings: 4 people (12 rolls) Difficulty: medium Recipe type: lunch, main course Ingredients For the rolls: 1 chicken breast (cut into 12 pieces) 12 slices of dry-cured ham (prosciutto or similar) 6 slices of bacon (cut lengthwise, each into two) 2 tablespoons oil Chicken seasoning (store-bought) 200 g oyster mushrooms (cubed) Leek rounds (about 1 stalk or to taste) 1 cup water Mustard seeds (to taste) 30 g buckwheat For the carrot garnish: 1 kg carrots 2 tablespoons oil Salt and pepper (to taste) Chopped fresh dill Instructions 1. Wash the chicken breast and pat it dry with paper towels, then cut it into 12 fairly equal pieces, suitable in thickness for even cooking. Season all pieces with salt, pepper, and/or a store-bought chicken seasoning. 2. Prepare the bacon slices: if they are long and thick, cut them in half lengthwise. This will give you 12 pieces, one for each roll. 3. Wrap each piece of chicken first in a piece of bacon, then in a slice of dry-cured ham. Secure the roll with a toothpick to prevent it from unraveling while cooking. 4. In a baking dish, place the cubed mushrooms in an even layer. Add the leek rounds on top. 5. Arrange the rolls in the dish, directly over the bed of mushrooms and leeks. Drizzle 2 tablespoons of oil over them. Add one cup of water. 6. Cover the dish with aluminum foil and place it in a preheated oven at over 200°C (392°F) for 20 minutes. 7. After 20 minutes, remove the foil and sprinkle mustard seeds and buckwheat among the rolls. Return the dish to the oven for another 25 minutes. During this time, turn the rolls at least once with a fork to brown them evenly on all sides. 8. While the rolls are in the oven, prepare the garnish: peel, wash, and slice the carrots into rounds about the thickness of a finger. Boil them in salted water. When a fork easily pierces them, they are done. 9. Drain the carrots and transfer them directly to a skillet where you have heated 2 tablespoons of oil. Sauté them over high heat for 5-10 minutes until they are slightly browned at the edges. Finally, sprinkle with chopped fresh dill, mix, and turn off the heat. 10. Serve the rolls hot, with the mushrooms and buckwheat from the dish, alongside the carrots with dill. Why I make this recipe often It’s a dish I can prepare with simple ingredients, but the result looks good and is filling. It can be easily adjusted based on what I have in the fridge and works well for lunch or a family meal. Tips and Variations Tips Don’t cut the chicken pieces too thick, or they won’t cook evenly. If the bacon is very salty, be cautious with the seasonings. Occasionally stir the rolls in the dish for even browning. Substitutions The dry-cured ham can be replaced with another type of thin ham, as long as it’s not too moist. Oyster mushrooms can be substituted with champignon. If you don’t have buckwheat, you can leave it out, but it adds an interesting texture. Variations You can add zucchini or bell pepper rounds to the vegetable bed. For more flavor, you can place a few sprigs of thyme over the rolls before baking. The rolls can also be made with pork tenderloin, sliced thinly. Serving Ideas They can be served with a simple puree or coleslaw if you don’t want the carrot garnish. The sauce formed in the dish can be kept and poured over the rolls when serving. Frequently Asked Questions 1. Can I use turkey breast instead of chicken? Yes, turkey breast works too; just adjust the cooking time if the pieces are thicker. 2. Does the buckwheat need to be cooked beforehand? No, it is added raw to the dish and cooks sufficiently in the oven sauce. 3. Can I omit the mustard seeds? Yes, it doesn’t affect the texture or cooking. It just adds a slightly tangy flavor. 4. Can everything be prepared in advance and baked later? The rolls can be assembled in advance, but it’s best to bake them fresh for a crispy crust. 5. What can I use instead of dill for the carrots? If you don’t have dill, parsley is fine, or you can leave them plain. Nutritional Values Approximately, for one serving (3 rolls + carrot garnish): about 350-400 kcal. Protein 35-40 g, carbohydrates 20-25 g, fats 16-20 g. Values are approximate and may vary depending on the bacon, dry-cured ham, and how much oil you use. Storage and Reheating The rolls can be stored in the refrigerator, in a covered container, for up to 2 days. They can be reheated in the oven or microwave, but the bacon won’t be as crispy. The carrot garnish keeps well for 1-2 days in the fridge, but is best fresh.

Meat rolls with carrot garnish

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