So the perfect roast succeed at Easter
After a hearty breakfast on Easter Sunday, the next highlight at midday follows: The Easter roast. The banquet is always popular thanks to its short preparation time - because most of the time sizzles the roast in the oven. So you can look at rest of the guests and not have to constantly switch between kitchen and living room and mr ennen.
Contents on Easter roast
- cooked to perfection
- Recipe: Roast pork roll filled with vegetables
The right piece of meat for the roast
The taste and the price will largely depend on which piece of meat of the respective species it should be. The segments differ in fibrillation, the fat and the connective tissue - this affects directly the tenderness, flavor and juiciness of the Easter roast. Very often like meat is taken from the rump, but other sections are recommended.
- beef: Roast beef, filet, lobe (hip, upper / lower shell, ball), shoulder, chest
- Pig: Ham, belly, neck, chest, shoulder
- Calf: Leg, shoulder, back, chest
- Lamb: Back, leg, shoulder, comb, knuckles
The correct frying size
When planning the Easter meal you will soon reach the required quantity of meat. There is a simple guideline: Per adult is expected 125 to 150 grams of boneless beef.
cooked to perfection
For the perfect cooking time, it is advisable to use a meat thermometer. It measures the core temperature thus helping to determine the exact cooking point, which can turn out very differently depending on roast size. Cooking times in recipes therefore always offer only a clue. The application is very simple. For an unequal shaped pieces of meat frying thermometer can prick at the thinnest point is first, and later cut the first piece gare, keep warm or already serve and meanwhile fry the thicker piece finished.
Recipe: Roast pork roll filled with vegetables
Recipe for a pork roll for four people: with fresh vegetables as a filling gives you the Easter roast a spring-like note. To taste potato dumplings to die for.
Baking time: 90 minutes
Roast pork roll filled with vegetables
- 500 g triggered pork
- 1 green bell pepper
- 1/4 celeriac
- 2 bunches of chives
- 3 beefsteak tomatoes
- 1 tablespoon green pepper
- 5 tablespoons of cream
- 60 g of grated Emmentaler
- salt and pepper
- some kitchen string
- 3 EL rapeseed oil
- 2 onions
- 1 large carrot
- 4.1 l hot beef stock
- 1/8 l Red Wine
- 1 egg (average size)
- 1 EL flaked almonds
First, the peppers, celery and chives are cleaned and finely diced. Then peeled and seeded to the tomatoes and cut them into small cubes. The vegetables are mixed, salted and peppered with the cream and the cheese. If one cuts in the meat along the fiber a bag and filled it with the vegetable filling. Finally, the meat is tied together with kitchen string to a roast.
The oil is heated in a roasting pan, allows the meat at high heat fry around brown and are freely salt and pepper in. The previously cleaned and chopped onions and carrots are scorched briefly in the roasting pan. Then added, broth and red wine. Now the roast should burn a good 90 minutes. The kitchen string can then be removed from the finished Easter roast.
The sauce is durchpassiert and some boiled. Is then added the remaining cream, the sauce tastes, and seasons them if necessary.