Start with thin steaks. I cut mine thin from very thick steaks. Lay them out so they slightly overlap and are in a rough rectangle. Pound them out even thinner and to an even thickness. Season with salt and pepper. Layer very thinly sliced potato all over this layer. I used a mandoline to get very thin, see-through slices. Toss a handful or two of bell pepper all over the potato. I had some cooked, seasoned turkey to use up, so after dusting the whole thing with parmesan cheese, I stuck a cup and a half of turkey at one end and rolled it up. The best method to keep the meat in a roulade shape is to tie it with butchers twine, but a thorough search of the house revealed no butchers twine to be found, so skewers are my second choice of holding it all together. I refrigerated it in saran wrap after coating it with spices (I used salt, pepper, chili pepper, and thyme). Now it is roasting with mushrooms, cauliflower, onions, a tomato, and curry-coated plantain.
I wish I had taken some pictures as I was preparing the meal, but alas, with my Soux Chef, Chef Gerrard Jr. running underfoot (literally) I was hard-pressed to even make dinner tonight, let alone find the camera to document it.
Lucky you, though, you get to see it as it goes into the oven!
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| Roudale chilling in the fridge before roasting |
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| Plantains hanging out in a flour/curry/oil mixture, waiting for the roasting pan |
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| Tossing it all into the oven! |
I may add the turkey and yam creamy soup from last night as a sauce toward the end of the cooking time, but I plan on playing it by ear - or by nose - at that point.
Thanks for checking out what's going on my rural table tonight!
EDITED TO ADD: Finished product! Delicious! I added that yam soup halfway through and it made it a very tasty dish.
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