Roasted Mince Roulade with Mushroom Rosemary Sauce

Ingredients :

480 grams GHF Western Style Mince
150 grams brown button mushroom, sliced
160 grams firm tofu (chopped)
50 grams onion (chopped)
100 grams carrot, grated
60 grams rosemary
100 grams cheddar cheese
50 grams ricotta cheese
200 grams cooking cream
30 grams butter

Seasoning:
6 grams salt
3 grams black pepper powder

Method :

1. Heat oven at 200℃.

2. Mix GHF Western Style Mince with chopped firm tofu, chopped red onion and add a bit of black pepper powder and salt. Set aside.

3. Fry the grated carrot with a bit of butter in medium heat for about 5 minutes and set aside.

4. Combine the ricotta and cheddar cheese together and set aside.

5. Divide the marinated GHF Western Style Mince and mixed cheeses to 3 portions each.

6. Take a portion and spread out into square shapes on a baking paper and stuff each with cooked carrot, cheeses and roll them. Roast at 200°c for 25 minutes.

Mushroom sauce:
1. In a pan, add butter in medium to low heat, add onions and rosemary then fry until soft.

2. Add mushroom, fry for 1 minute then add cream and seasoning with salt and black pepper powder, cook for 1-2 minutes.

3. Slice the roulade and top with rosemary mushroom sauce.

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