On the orangige duck with savoy course also follows the Christmas main course. Normally I

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On the orangige duck with savoy course also follows the Christmas main course. Normally I'm already such a "I garnishing do it all myself" Cook, also the filling and the dough and what else does it do so may open up at work. Sometimes a well facilitated but someone else who has already done previously by hand and with passion from the best ingredients, the work and the nerves - especially garnishing at Christmas time. And nice I could do not have, as in the Veal roulade from the current Christmas assortment of butcher Sedlmeir (of which I have already raved about a bit in the duck-mail) to find my filling idea, they have not made themselves need to. We introduce also: veal roulades with bacon and pistachio garnishing stuffing, red wine and chestnuts mashed potatoes with leek and pistachio and hazelnut topping. Merry almost Christmas!
So what is there in the rolls? Pistachios, bacon and spring onions, garnishing all in a rather delicious meat - and beautifully wrapped, they are also. I've also noticed a disposable thermometer same, pretty handy if you do not own roast thermometer. This is the meat and stir when the Roulädchen has reached the required core temperature. But what to do when the trustworthy butcher has no such nice veal and pistachio art and old-Perlachturm is not around the corner? Do it yourself. Bacon, pistachios, spring onions and maybe a little meat at the butcher. Veal cutlet wrap around it. Together bind or stick.
For the red-chestnuts three slices of good bacon into cubes and fry in a small pan in a little oil. Make a pack of cooked chestnuts to it and pour a glass of red wine and a little veal stock. Season with salt and pepper, give a bay leaf and boil down slowly. Again and again, red wine and veal stock to admit until the sauce is nicely concentrated. The chestnuts make even a natural bond.
The roulades in a roasting pan with lid around fry in oil, pour a glass of white wine and a little garnishing water and cook on a low heat with the lid closed for about 15 minutes. (And / or listen to the one-thermometer).
Peel For the mashed potatoes 600g floury potatoes (depending on hunger), boil in salted water and drain. With butter, milk and a little cream and a potato masher process to a fine not to puree. Season garnishing with sea salt, freshly grated nutmeg and pepper.
For the "topping" of the potato Stampfs wash a leek and cut into rings. A small handful of hazelnuts and pistachios chop and sauté everything together in a pan with butter until the leek is soft. To serve, spread over the mashed potatoes.
We have tried two wines, garnishing and both found to be appropriate, the Cuvée R even slightly more than the Chardonnay 2012 Chardonnay "S", Weingut Wittmann 2008 Cuvée Red GS, Weingut Gutzler (50% Pinot Noir / 40% Cabernet Sauvignon / 10 % dornfelder)
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