Meat nut

Description

This dish for meat-eaters. Meat, lots of meat, lots of juicy meat. The meat on the outside and the meat inside! What do you think - vegetables, eggs? No, just meat! Thank you to the cook lidushka. She gave me a great idea - I brought to life.

Ingredients

Pork

1 kg
Chicken fillet

400 g
Fat
Chicken egg

1 piece
Spinach

1 coup
Spices
Tomato paste

1 Tbsp
Turmeric

2 tsp
Paprika sweet

2 tsp

Cooking

The meat is cut so that it took the form of an open book. If this "reversal" will be enough to wrap it three more meat loaf, you can stop. If not, starting from the center of each "turn" is still a cut, not cutting through to the end.

Now marinade for meat in your favorite spices. I have cilantro, rosemary, Basil, marjoram, ground Bay leaf, black pepper, salt. Set aside to marinate. You can even at night.

Turkey breast turn into paste using blender or two times crank through a meat grinder, add to the minced egg, salt. Fresh bacon cut into thin plates. Now a small note - the bacon is very thin me cut failed in the end in the dish it did not look as I would like. Perhaps it was necessary slightly to recapture or even better, instead of fat use smoked bacon. Please accept my comments into consideration, and while looking at the photos this is what happened

Ground Turkey, divide into three equal portions first and add turmeric (yellow roll), and secondly the tomato paste and paprika (red roll) and the third crushed in a blender with spinach (green roll). In spinach don't forget to add lemon juice or citric acid to make it has not lost its bright color

Well, this photo describe, I think not. Remember kindergarten - what-this type of colored clay in the classroom all molded.

The result is that this traffic light in fat

Get pork that are deployed and spread on her rolls

Wrap. I the thread is not tied, as you suggest, after the completion of the roll will be tighter, easier to cut and held on tighter.

Now all this design plump wrap in foil and for 3 hours at 180. This I did, and you can be more or less - depends on the amount of meat and plates. You can add water to the pan after a couple hours of cooking to not burn the bottom of the roll

After 2.5 hours, foil unwrapped, the meat is turned over and placed again in the oven to brown. After 15-20 minutes, it is possible to turn. I think we all know that check meat for readiness with a toothpick - should be allocated clear juice.

Take out, let cool, cut

Serve cold. Bon appetit!

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