Filter
Reset
Sort ByRelevance
Steve and DeLaina
Roulade with orange-apricot sauce
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Sprinkle the roulade with salt and pepper if it is not yet seasoned. Heat the butter and fry the meat around brown. Roast for 15 minutes and baste the meat once with the cooking fat.
-
Close the pan and roast the roulade in 45-55 minutes until done. Turn the meat occasionally.
-
Grate 1/2 tablespoon of the orange peel and press the fruits.
-
Remove the cooked roulade from the pan and keep the meat warm under aluminum foil.
-
Add orange zest and juice, apricots and broth to the cooking fat. Boil gently and allow the moisture to evaporate slightly. Stir in the mustard and jam.
-
Cut the roulade into slices and serve with the sauce.
-
Tasty with sprouts or broccoli and cooked potatoes.
-
20 minMain dishgreen and white tagliatelle, smoked salmon fillet, shallot, traditional olive oil, creme fraiche, green asparagus tips, lemon, bunch onion,salmon paste with crème fraîche
-
30 minMain dishghee, fresh ginger root, Red pepper, ground cumin (djinten), potatoes, turmeric, mustard, garden peas, flour, yogurt,potatoes and peas in yogurt sauce
-
20 minMain dishyellow rice, Parisian carrots, butter, spice mix vegetable finish for carrots, yellow fin sole,fish with yellow rice and carrot
-
15 minMain dishBroccoli, chestnut mushrooms, chicken fillet fumé, bunch onions, sunflower oil, dot noodles chicken, kroepoek,noodle soup with chicken and broccoli
Nutrition
685Calories
Sodium0% DV0g
Fat58% DV38g
Protein100% DV50g
Carbs11% DV32g
Fiber0% DV0g
Loved it
more