Pork and chicken in duet make a very good batch. The roll is absolutely simple to make and looks very interesting. Try it, you will like it. The roll can be prepared for a holiday table or for Sunday lunch. Serve hot or as a cold appetizer.
- pork neck approx. 1 kg
- chicken breast fillet 2 pcs
- spices to taste
- crushed garlic
- onion, carrot, celery root
- twine, cling film
- Cut the fatty pork neck into 1.5 cm slices, not all the way through. I didn't have a neck and I used a different part. Rub the slices with a mixture of salt, spices and crushed garlic. For spices, I use coriander, basil, pieces of red paprika, etc.
- Cut the breasts lengthwise into 3 slices and also rub with salt and spices.
- Insert the breasts into the cuts in the pork. Spread the resulting tandem with a mixture of salt, spices and garlic.
- Tie with twine and wrap in cling film. I didn’t wrap it, and since there was no twine, I tied it with regular thick threads.
- Pour water over the roll, add the roots, bring to a boil and cook over low heat for about an hour. Leave to cool in the broth. Remove the twine/threads, remove the film if you wrapped it in it.
- You can serve as is or bake in the oven over high heat for 15 minutes.
You need to cut the roll along the long side so that the resulting pattern is visible.
The roll turns out very tasty, and most importantly, it does not require a lot of attention and labor. After all, the housewife has so many worries in the pre-holiday time pressure.
For meat lovers, I suggest you prepare a very tasty, juicy, tender and aromatic pork and chicken roll. It is prepared from two types of meat, which makes the roll twice as tasty. And the marinade in which the meat will be cooked will allow you to get a very aromatic and delicious meat product. The roll can be served either as a main second course with simple side dishes of cereals or vegetables, or as a cold appetizer. The roll will look very beautiful on the festive table. And its preparation can significantly reduce the preparation time for the festival. You can marinate the meat the day before, and then all you have to do is roll it all up, tie it with thread and bake it in a sleeve in the oven. However, you will need to cool the roll thoroughly before serving in the refrigerator.
If you don't have an oven, you can boil the roll in a pan, wrapping it tightly in a baking sleeve. It is in the baking sleeve that the roll turns out juicy, as it is cooked in its own juice with marinades. The roll is served to the table when it has already cooled; it is then better cut into rings and looks much more appetizing. In addition, the finished meatloaf in the refrigerator is soaked in juices and infused, due to which it becomes more flavorful and softer.
To prepare pork and chicken rolls, we will need 15 hours, number of servings – 5.
Ingredients:
- Pork for chop - 800 grams;
- Chicken fillet -300 grams;
- Garlic - 1 large clove;
- Coriander, basil, mixture of spices for Sal;
- Ground salt - to taste;
- Dijon mustard - 1 teaspoon;
- Chicken spice mixture, ground black pepper, ground salt - to taste;
- Lemon juice - 1 tablespoon;
- Red wine - 4 tablespoons;
- Bell pepper - 1 piece.
Additionally you will need: thick culinary thread, baking sleeve.
Pork and chicken roll recipe in the oven.
Step 1. For the roll, we will need a loin of rib bone, usually called a meatball or chop meat. The meat should be fresh and on one side with a layer of fat so that our roll is not dry. You can buy a piece of pork with ribs and then trim them to make delicious homemade borscht.
Step 2. We make an incision with a wide knife, as if we want to cut the meat into 2 equal layers. Just don’t cut it all the way to create a “pocket”. Unwrap the pork and beat off the layer on both sides.
Step 3. Cut a large clove of garlic into rings and place it all over the piece of meat, sprinkle with salt, spices for lard or meat, whatever you have. Pour wine over the pork and sprinkle with dried coriander and basil.
Step 4. Rub all the spices and marinade into the meat on both sides and put it in a bag so that it marinates there.
Step 5. Cut the chicken fillet lengthwise along the breast into strips.
Step 6. Pour lemon juice over it, sprinkle with salt and chicken spices. Add some freshly ground black pepper and Dijon mustard grains.
Step 7. Coat the chicken fillet well with spices, put it in a bag and tie it tightly.
Step 8. Place the packages of meat in the refrigerator overnight (at least 3 hours).
Step 9. In the morning we take out the meat. Open a piece of pork and place strips of chicken fillet on one half. Sprinkle with diced sweet bell pepper. You can add a couple of chili peppers to it for those who like it spicy. And if peppers are not in season, you can replace them with carrots. The main thing is that it is bright.
Step 10. Cover the filling of the roll with the other half and tie it with thread so that when baking it the roll does not open, but has a beautiful and regular shape.
Step 11. Place the roll in a baking sleeve. We tie knots tightly on both sides so that the bag is tightly closed. Place in an oven preheated to 200 degrees for 30-45 minutes, medium heat.
Step 12. 5 minutes before the end of cooking, open the baking bag. Place in the oven for another 5 minutes until the roll is toasted on top and the top is golden brown. Then remove the roll from the oven and leave to cool. You can check if the roll is ready by piercing it to the middle with a knife. If the knife comes out easily, the meat is ready.
When the roll has cooled, cut the threads and leave it in the refrigerator for about 1 hour. Cut the cold roll into portions and serve.
Pork and chicken roll in the oven is ready! Bon appetit!
An unusual holiday roll in which two types of meat are harmoniously combined and complement each other: pork and poultry. The dish is very juicy, rich and aromatic. Apples, nuts and cranberries in the filling add a festive taste and decorate the cut.
Ingredients(for 6-8 servings):
Pork loin – 800 g
Butter (melted) – 3 tbsp. l.
Salt, pepper - to taste
Walnuts – ½ cup.
Cranberries – ½ cup.
Rosemary – 1 tbsp. l.
Thyme dry – 1 tsp.
Red apple – 1 pc.
Chicken breast fillet – 1 pc.
For the glaze:
Orange jam – ½ cup.
Orange juice – 1 tbsp. l.
Mustard – 1 tsp.
Garlic (passed through a press) – 2 teeth.
Salt, pepper - to taste
Preparation:
Preheat the oven to 180 degrees.
1. Holding the knife parallel to the work surface, cut the loin lengthwise, unrolling it like a roll to form a rectangle.
2. Cover it with film and beat the meat. Then grease 2 tbsp. l. melted butter. Salt and pepper to taste.
3. Evenly distribute chopped nuts, cranberries, finely chopped rosemary and thyme over the meat.
4. Place an apple cut into thin slices on top. Place the chicken fillet in the center of the rectangle.
5. Roll up the roll and tie it tightly with thread.
6. Place in a baking dish and brush with remaining oil. Cover with foil. Bake for 45 minutes.
7. In a small saucepan, combine all glaze ingredients. Heat over low heat, stirring, until the confiture has melted and the mixture begins to boil.
For the “LiveJournal Bloggers Cookbook” competition.
Nomination: Meat and poultry
Pork roll with chicken breast
An unusual holiday roll in which two types of meat are harmoniously combined and complement each other: pork and poultry. The dish is very juicy, rich and aromatic. Apples, nuts and cranberries in the filling add a festive taste and decorate the cut.
Ingredients(for 6-8 servings):
- Pork loin - 800 g
- Butter (melted) - 3 tbsp. l.
- Salt, pepper - to taste
- Walnuts - ½ cup.
- Cranberries - ½ cup.
- Rosemary - 1 tbsp. l.
- Thyme dry - 1 tsp.
- Red apple - 1 pc.
- Chicken breast fillet - 1 pc.
- Orange confiture - ½ cup.
- Orange juice - 1 tbsp. l.
- Mustard - 1 tsp.
- Garlic (passed through a press) - 2 teeth.
- Salt, pepper - to taste
Preheat the oven to 180 degrees.
1. Holding the knife parallel to the work surface, cut the loin lengthwise, unrolling it like a roll to form a rectangle.
2. Cover it with film and beat the meat. Then grease 2 tbsp. l. melted butter. Salt and pepper to taste.
3. Evenly distribute chopped nuts, cranberries, finely chopped rosemary and thyme over the meat.
4. Place an apple cut into thin slices on top. Place the chicken fillet in the center of the rectangle.
5. Roll up the roll and tie it tightly with thread.
6. Place in a baking dish and brush with remaining oil. Cover with foil. Bake for 45 minutes.
7. In a small saucepan, combine all glaze ingredients. Heat over low heat, stirring, until the confiture has melted and the mixture begins to boil. 
8. Remove the foil from the roll and spread the glaze on it. 
9. Place in the oven again for 30 minutes. Leave the finished roll for 5-10 minutes, covering it with foil, carefully remove the thread, and then serve.
A very impressive combination of minced pork and chicken, with spinach and chicken eggs, adds to the taste pork and chicken roll unforgettable. Such stuffed meatloaf will decorate any holiday table.
If you don't know how to cook meatloaf, the appearance and taste of which can surprise even the most fastidious gourmet, use our recipe.
Ingredients:
- minced pork or mixed – 500-600 g;
- chicken fillet – 2 pcs.;
- onions – 2 pcs.;
- raw egg – 1 pc.;
- Dijon mustard – 2 tsp;
- ketchup – 2 tbsp. l.;
- dried parsley – 2 tsp;
- butter – 1 tbsp. l.;
- spinach – 1 cup;
- boiled egg – 3 pcs.;
- grated cheese – 0.5 cups;
- vegetable oil;
- salt;
- pepper.
Cooking process:
- Pass the onion through a meat grinder, and beat the egg in a bowl with a fork.
- Put ¾ of a beaten raw egg into the minced meat, pour in a little more than half of the onion puree, add a tablespoon of ketchup, a teaspoon of mustard and parsley. Stir, salt and pepper the minced meat.
- While the minced meat is resting, also pass the chicken fillet through a meat grinder.
- Mix the minced chicken with the rest of the raw egg, onion, and mustard. Add melted butter. Season with salt and pepper.
- Cover the work surface with cling film and place the minced pork on it, forming it into a rectangular layer 2 cm thick.
- If you took frozen spinach, then after defrosting, you need to squeeze out the water from it. If fresh, then keep it in a hot frying pan for a while.
- Spread the finished spinach over the layer of minced meat, leaving the edges free.
- Spread minced chicken on top.
- In the middle, along the width of the layer, pour grated cheese and place boiled whole eggs.
- Wrap up pork and chicken roll using film and carefully pinch its edges so that they are on top.
- Cover the meatloaf with a deep rectangular shape (like a “brick”) and turn it over with the film. will be in shape, remove the film and cover with foil.
- Place the roll pan, covered with foil, in the oven, preheated to 200 degrees, and bake.
- After 25 minutes, remove the foil, grease the roll with ketchup and sprinkle with cheese. Continue baking for another 25 minutes.
- Get it ready pork and chicken roll and after 10 minutes, remove it from the mold.
Cut into portions. Try it yourself, and don’t forget to treat your loved ones to it. Now this will be my favorite egg meatloaf recipe.
