Schnitzel rolls "Sweet and sour" Varoma® dish !
Best regards, your #country house team
INGREDIENTS:
- 1 liter of water,
- 1 teaspoon salt,
- 250 g basmati rice,
- 1 red bell pepper,
- 1 bell bell pepper, yellow,
- 4 pork cutlets (turkey and chicken also work),
- salt, pepper,
- 4 tbsp peanut cream,
- 2 tbsp safflower oil (spread)
- 50g peanuts (unsalted)
- 1 small tin of peeled tomatoes (400g),
- 100g water,
- 2 tbsp tomato puree,
- 2 tbsp vinegar,
- 6 tbsp orange juice,
- 3 tbsp sugar,
- 2 tbsp soy sauce,
- 2 tsp vegetable stock,
- 20g flour
APPLICATION:
Add water and salt to the mixing bowl and add the cooking basket insert. Place the rice in the cooking basket and rinse briefly on turbo. Mixing bowl and close the Varoma® on top. Clean, wash and dice the peppers and place in the Varoma®. Varoma ® and place in the Varoma ®. Add the Varoma ® close and 30 min./Varoma ®/level 1 cook.
In the meantime, wash the escalopes, pat dry, pound thinly, season with salt and pepper and spread with peanut cream.
Roll up the escalopes, secure with roulade pins and place in the oven. Varoma ® with the peppers.
Then keep warm.
Keep the peppers and vegetables warm in a bowl and add the peanuts. Keep the rice warm in another bowl and remove the cooking water. Add the peeled tomatoes with their juice to the mixing bowl and 5 sec/level 5 chop up. Then add the water, tomato puree, vinegar, orange juice, sugar, soy sauce, vegetable stock and flour and 6 min./100°C/speed setting 2 cook. For the last 15 seconds, heat the sauce on level 9 puree. Pour the sauce over the peppers & peanuts. Serve the escalope rolls with the rice and vegetables in the sweet and sour sauce.
RECIPE NOTES:
Photo: Ilona Kors
