#meat rolls

[kawaii-foodie]

hideka_cooking

[ayaharedietunofficial]

Meat Rolls

1 Package Firm Tofu

2 stalks Asparagus

1 medium Trumpet/King Oyster Mushrooms

Pork Belly, cut into thin strips

Salt and pepper, to taste

Potato Starch

1 tablespoon Sake

1 tablespoon Mirin

1 tablespoon Soy Sauce

Drain tofu thoroughly. Stir fry tofu in frying pan, breaking it up, until it is dry. Fry tofu until brown.

Cut asparagus into 5 cm chunks.

Cut mushrooms to same size.

Place asparagus and mushrooms on pork and roll up.

Sprinkle rolls with salt and pepper, coat in potato starch.

Place rolls in pan. Fry until brown on all sides. Add sake, mirin, and soy sauce. Coat rolls until sauce is thickened.

Source:

[steadycollectiveface]

Meat slicer machine is very efficient equipment for making meat slices and meat rolls, which mainly cuts frozen meat into thin rolls or flakes, usually mutton, chicken and beef rolls, bacon and so on. This frozen meat slicer can make the meat rolls with good shapes and even thickness, and the meat rolls’ thickness can be adjusted manually.

The commercial frozen meat slicer machine is designed for cutting all kinds of frozen meat into meat rolls, like mutton roll, beef roll, etc. The cutting size and thickness of the frozen meat slices can be adjusted.

This electric mutton roll slicer machine is very suitable for small and medium food processing plants and restaurants. It’s working capacity ranges from 50kg/h to 500kg/h.

[iitalianrecipes-blog]

Authentic Italian Meat Rolls

Authentic Italian Meat Rolls

    Ingredients:

– 4 slices veal

– 1,7 oz ham

– 1 egg

– 1.7 oz Parmesan cheese

– 1 sprig sage

– 1 small-diced onion –

-1 cup white wine

– 1 oz butter

– 2 tablespoons e.v.o.

– salt and pepper to taste

  Preparation: 20 minutes Cooking: 45 minutes

Put in mixer ham, Parmigiano, 1 egg and 4 leaves of sage.

Fill the slices of meat with this mixture, season with salt and pepper to taste.

Ro…

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[nadisculinaryjourney]

Minced meat Lavash Roll (Kheema Roll)

#mincedmeatrolls with #lavash is very #easyrecipe apt for #Iftar or as #eveningsnack with #tea

Do you know why I love minced meat?! They are so versatile and gets cooked easily. Throw in some simple ingredients and you are good to go. This easy filling which I made is very delicious and can have by its own, or side to any other bread or even rice.  When I asked hubby to get spring roll sheet,he bought a bunch of lavash. I wanna use up those, hence decided to try this way. It didn’t go…

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[joecooks]

Beef Rolls (Marhahus Tekercs) from The Hungarian Cookbook (1954). This is one of a series of small paperback cookbooks published by the Culinary Arts Institute.

The Spatzle recipe comes from the same book. This recipe is not as nice as the one in The Joy of Cooking, though.

[justaweekendchef]

So, these right here? These are pretty damn amazing. The base recipe is a bit simple and plain, so I did end up adding some variations to this one. Balti seasoning, which is quickly becoming my favorite seasoning, was added into the meat, the meat itself was a blend of three separate ground meats, and I put a bit of dukkah on top. This recipe comes from Food through the Pages, an offshoot of the Inn at the Crossroads that sadly appears to be mostly abandoned (it hasn't updated since April of this year). The food it's inspired by is the meatrolls in Dragonriders of Pern, so there's that fun little element, too.

Pernese Meatrolls makes 16 rolls

1 box pastry sheet, thawed (two sheets)

minimum 1 lb pork sausage (I used a combination of 1 lb ground beef, 1 lb pork sausage, and a bit over .5 lb of ground lamb)

1 beaten egg

optional: balti seasoning for the meat, dukkah to top

Preheat your oven to 400. If using a mix of meats, combine your meat into one ball of meat, and mix in any seasoning you may be using (I used a good few shakes of the balti seasoning, and the aforementioned combination of meats). 

Unfold your thawed pastry sheet, and cut it in half vertically, followed by four to five cuts horizontally on each half, so that you have four to five strips. Take a chunk of the meat, and wrap the pastry sheet around it, so that you have a nice roll.  Use the beaten egg to seal it, and then brush more beaten egg over the top, and lay them on a lined baking sheet. If using a topping, like seeds or dukkah, sprinkle it over the beaten egg.

Bake for about fifteen to twenty minutes, until the tops are golden brown (see final picture) and they've puffed up a fair bit. They will be a bit greasy, so let them cool ten minutes before taking them off the baking sheet.  Some of the bottom may stick to the sheet on some of them; don't worry about it, more than not will come off clean. 

And then, nom. And get ready to make your next batch, cause they won't be nearly enough.