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Meat Roulade with Red Wine Sauce


For 2 servings:

320g pork loin/ turkey breast/ chicken leg, bone-less
3 rashers streaky bacon

For the stuffing
60g celery, chopped
40g bread crumbs
50g cream cheese
60g yellow onions
1 egg yolk
1 egg white
1tsp garlic
1tsp italian seasoning
1/4 tsp sugar
50g bacon bits
Olive oil
Sea salt and freshly cracked black pepper

Seasoning for the meat
1/2 tsp italian seasoning
10g butter
1/8 tsp sugar

For the red wine sauce
120ml chicken stock
100g cream|
40ml red wine
20g butter
1 tbsp plain flour
2 tsp shallot, chopped
Brown sugar to taste

Cooking Method

  1. Butterfly the meat and season with italian seasoning, sugar, butter, salt and pepper. Set aside.
  2. Heat some oil in a pan, saute the garlic and onions until fragrant. Then add the bacon bits. 
  3. Add celery, bread crumbs, cream cheese, italian seasoning, black pepper and sugar. Mix well. 
  4. Off the heat and leave to cool.
  5. When cool enough to handle, add in the egg yolk and mix well.
  6. Going back to the meat, spread the filling onto the meat and roll meat tightly. Secure the end with egg white. 
  7. Then wrap the roulade with the rashers of bacon. Wrap with aluminium foil and pop it into the oven at 200°C for 25 minutes.

For the red wine sauce

  1. Melt the butter, add in shallot then flour and mix well.
  2. Add in stock gradually then add cream and wine. Season to taste.


Recipe by Chef Judy Koh & Gourmet Living

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