Ham with prunes of steven fountain

Name: ham with prunes of steven fountain
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Dutch
Ingredients: 300 g hampen; approx. 100 ml White wine vinegar; 3 cloves garlic finely chopped; 4 twigs thyme finely chopped; approx. 300 ml olive oil; 3 onions shredded; 1 Red pepper frying chop; 1 bag Kale 300 g; 3 tablespoons Zaanse mustard; 2 to stick raw ham (ham); 125 g soft goat cheese Bettine Blanc; approx. 125 g fat bacon in cubes; 8 sheets filo puff pastry (frozen), thawed; about 50 ml balsamic vinegar

A tasty Dutch recipe. The main course contains the following ingredients: meat, ham, white wine vinegar, garlic (finely chopped), thyme (finely chopped), olive oil, onions (chopped), red pepper (finely chopped), kale (300 g), tuttifrutti (500 g), Zaanse mustard, raw ham ((Coburger)), soft goat's cheese (Bettine Blanc), fat bacon (diced), filo puff pastry ((frozen), thawed) and balsamic vinegar.

Ingredients

Kitchen Stuff

plastic foil
food processor
kitchen rope

Directions

Place the hampen between two sheets of plastic foil and store them thinner with a pan. Mix the hampen with the wine vinegar, garlic, pepper, salt and the thyme. Let the meat marinate for a moment.
Heat 1 tablespoon of oil in a frying pan and fry 1 chopped onion and the pepper 2 minutes. Fry the kale for 5 minutes.
Fruit in another pan 1 onion in 1 tablespoon of oil. Remove the plums from the (remainder is not used) and mash the plums with the fried onion and some pepper and salt coarsely in the food processor.
Brush a ham with mustard. Put a slice of ham on it and spread half of the filling over it. Roll the meat around the filling and tie the roll with kitchen rope. Make another roll. Heat 2 tablespoons of oil in a frying pan and fry the hamlets around brown and done in about 20 minutes.
Puree the kale with the goat's cheese in the food processor. Spread a sheet of filo dough. Lay a bar of kale on the dough diagonally. Skip the dough points over the filling and roll the dough. Repeat with the other sheets of dough. Heat a layer of oil in a frying pan and fry the kale crisps in approx. 4 minutes until cooked and crispy. Bake the fat bacon gently in another pan.
Remove the meat from the pan, and fry the remaining onion in the shortening. Add the balsamic vinegar and let it simmer for a while. Season with salt and pepper.
Cut the meat into slices and arrange them on plates. Spoon some balsamic vinegar over it. Cut 4 crispy slices diagonally and place them against the meat. Sprinkle the bacon on the plate. Serve the rest separately.