DOCUMENT

40 Pork roulade with capsicums Serves 4 | Preparation time: 120–150 minutes Ingredients For the pork roulades: 4 pork roulades (150 g each) 1 tbsp. rapeseed oil 2 onions, diced Mustard Salt Pepper Sweet paprika For the capsicums: 15 g butter 2 shallots | diced 2 yellow pointed capsicums (100 g each) | chopped into strips 2 red pointed capsicums (100 g each) | chopped into strips 40 ml rice wine 150 g tomato purée 250 g dried apricots | chopped in half Salt Cayenne pepper Sweet paprika 2 tbsp. chives | chopped For frying: 20 g clarified butter Accessories: Flat, heat-proof plate Kitchen string Preparation Pre-heat the plate in the drawer on a setting of 4 bar segments for 15 minutes. Brush the mustard over the pork roulades, season with salt, pepper and paprika. Heat the rapeseed oil in a pan, add the onions and fry until transparent. Spread the onions over the pork roulades, roll up and tie up with kitchen string. Place the pork roulade on a plate in the drawer and cook. Around 20 minutes before the end of the cooking time, heat the butter in a pan, fry the shallots and capsicums and deglaze with rice wine. Add the tomato purée and apricots and season with salt, cayenne pepper and paprika. Remove the pork roulade from the drawer. Heat the clarified butter in a pan and sear the pork roulades on a high heat for approx. 2 minutes on each side. Warming drawer settings  Core temperature: 65 °C Duration: 100–130 minutes