Jörg’s Chili Roulades

A round thing and quite already schart Jörg’s chili rolls minis with pizzazz: wueqige rolls with chili paste and paprika filling cook: clean the peppers, celery and cucumber. Rinse peppers and celery. Peel onion. Dice everything, chop half of it. Rinse cutlets, dry, pound tenderly flat in order in a freezer bag using a stemmed pot.

Prepare roulades: Place cutlets on surface, season tops with salt, pepper and spread thinly with Sambai Ölek. Spread minced bell pepper mixture evenly on top. Roll meat into roulades and pin with wooden skewers.

Roast roulades: Heat 2 tbsp. oil in a large frying pan. Fry rolls in it, seasoning with salt, pepper and paprika powder. Add remaining paprika mixture, reduce temperature and fry the. Cook the rolls for 10 minutes with the lid on. Turn to the other side from time to time.

Cook salza: Keep rolls warm in stove at 100 °C. Mix bell pepper mixture in a baking bowl with bell pepper paste, vinegar and remaining oil. Season vigorously with salt and pepper. Arrange Salza in a dessert dish and bring to the table with the seasoning roulades. Garnish with herbs as desired.

Finger food for buffets and parties, because they taste hot and cooled. Simply increase the ingredients according to the number of guests.

Our tip: As an alternative to fresh herbs, you can also use frozen ones – these are also characterized by

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