Mediterranean Summer Roulades with Stir-fried Vegetables and Potato Wedges

Summary

Ingredients

• 6 beef roulade (s)
• 3 spring onion (s)
• 1 red pepper (s)
• 6 tablespoon, heaped olives, half green, half black
• 2 cloves garlic)
• 400 g feta cheese
• 12 tablespoon, heaped ajvar
• Salt and pepper, black
• Clarified butter

For the sauce:

• 1 bunch soup greens
• 400 ml red wine
• water
• 2 tablespoon flour or cornstarch
• salt and pepper
• Spice Mix (red Turkish Meat Spice Mix)

For the side dish:

• 1 ½ kg potato (s)
• 2 zucchini
• 2 bell peppers, red or yellow
• 2 sprig rosemary
• herbs Provence
• salt and pepper
• Oil, e.g., olive oil

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Instructions

1. Prepare the filling. Cut the spring onions into thin rings. Depending on the size, wash and core 1 - 2 red peppers and cut into fine strips. Roughly chop the olives. Finely chop the garlic. Crumble the feta with your fingers. Provide everything.
2. Depending on how big the roulades are cut, you may have to make a little more filling or something is left over. This amount is suitable for medium-sized roulades.
3. Lay out the roulades and coat each with 2 tablespoon ajvar. Distribute all ingredients evenly on the roulades. Spread the pepper strips across the roulade at even intervals of approx. 2 - 3 cm. Finally, salt and pepper, preferably with black pepper from the mill.
4. Roll up the roulades from the narrower end, folding the sides in a little at the same time. When the roulades are rolled up, either tie them with string or pin them with toothpicks. You can also use metal skewers, I use them - they can be easily pulled out again after cooking, but are not a must.
5. Prepare the soup greens for the sauce. Peel and roughly dice the carrots and celery. Wash the leek and cut into coarse rings.
6. Heat a roasting pan or saucepan with a large base and fry the roulades in approx. 2 tablespoon clarified butter on all sides. The amount of fat depends on the pot and may need to be adjusted. Be careful not to turn the roulades until the meat can be loosened well so that no fibers are torn off.
7. When the roulades are well seared all around, remove them and set aside, covered.
8. Reduce the heat a little and fry the soup vegetables in the gravy for a few minutes. Add the roulades again. Deglaze with the wine and simmer for about 5 minutes over medium heat. Then pour in enough hot water to just cover the roulades.
9. Let it simmer over a low heat - at least 60 minutes, if the time is right, even 90 minutes.
10. Towards the end of the cooking time, remove the roulades and set them aside, covered.
11. Puree the vegetables in the sauce very finely with a hand blender. Remove a small bowl full of sauce and mix with 1 - 2 tablespoons of cornstarch or flour. It is important that no lumps form, so blow the removed sauce through or cool it down with a dash of cold water before adding the starch or flour. Then pour into the rest of the sauce on the stove and bring to the boil, stirring, to thicken the sauce.
12. Now season with the spices. If you don`t have a Turkish spice mixture, you can season with paprika powder, both noble sweet and rose-hot, and ground coriander.
13. Put the roulades back into the sauce and let it steep for a few more minutes over reduced heat. The roulades and sauce are now ready to serve.
14. While the roulades are simmering, you can take care of the side dishes: Wash the potatoes, dry them and cut them into large wedges. Distribute evenly on two baking trays, drizzle with approx. 2 - 3 tablespoons of oil per tray, season with salt and sprinkle with freshly plucked rosemary needles. Mix the potato wedges with the additions, this is best done with your hands.
15. Bake in the oven at 200-220 degrees (depending on how crispy you like it) for about 25 minutes. After about half the baking time, turn the wedges with a spatula so that both sides are crispy.
16. For the stir-fried vegetables, wash the zucchini and peppers, core the peppers and cut both into slices or coarse strips.
17. Fry in a little oil over medium to high heat, turning occasionally. Then reduce the heat and finish cooking the vegetables covered. Just before everything is ready to serve, heat it up a little more, salt, pepper and season with herbs from Provence - everything at will, but in my experience not be too frugal, the zucchini swallow a lot.
18. Ideally, everything is now ready in parallel and can be served together. The roulades can also comfortably wait a little longer for the side dishes if the timing didn`t go quite so well. In addition, the roulades can be prepared and cooked the day before.

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