Best Tatanka Roulade Recipes

OLIVE-STUFFED LAMB ROULADE WITH SALSA VERDE

Steps:

• Heat 1/4 cup olive oil in a small skillet over medium heat. Add 4 minced garlic cloves and the coriander and cook, stirring often, until the garlic is softened, about 1 minute. Remove from the heat and stir in 1/2 teaspoon red pepper flakes and the lemon zest. Let cool completely.
• Generously season the lamb with salt and pepper on both sides, then rub all over with the garlic oil. Let sit at room temperature 1 hour.
• Preheat the oven to 275 degrees F. Set a rack in a large roasting pan; set aside. Pulse the olives, 1/4 cup parsley, 1 teaspoon oregano and 1 tablespoon each lemon juice and olive oil in a food processor until a coarse paste forms. Place the lamb fat-side down and spread the olive paste over the top. Starting from a short side, roll the lamb into a log; tie in 1-inch intervals using kitchen twine.
• Transfer the lamb, seam-side down, to the rack in the pan. Roast until a thermometer inserted into the center registers 130 degrees F to 135 degrees F, 1 hour 45 minutes to 2 1/2 hours. Let rest in the pan 30 minutes. Increase the oven temperature to 500 degrees F.
• Meanwhile, make the salsa verde: Pulse the remaining 2 cups parsley, 1 tablespoon oregano, 1 minced garlic clove, 1/4 teaspoon red pepper flakes and the capers in the food processor until coarsely chopped. Add the remaining 1 tablespoon lemon juice, the vinegar, mustard, 1/4 teaspoon salt and a few grinds of pepper. With the machine running, gradually add the remaining 1/2 cup olive oil until a chunky sauce forms. Season with more salt and pepper.
• Return the lamb to the oven and roast until browned, about 20 more minutes. Transfer to a cutting board and let rest 20 minutes.
• Remove the twine and cut the lamb into 1/4-inch-thick slices. Transfer to a platter and top with the salsa verde.

BEEF ROULADEN

Steps:

• Lightly spread mustard on each slice of steak; sprinkle with salt and pepper. Place 1 bacon strip and a few onion wedges on each slice; roll up; secure with toothpicks. , In a large skillet, brown beef in oil until no longer pink; drain. Add broth; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until meat is tender. , Remove meat and keep warm. Combine flour and water until smooth; gradually stir into broth. Bring to a boil, stirring constantly until thickened and bubbly. Remove toothpicks. Return beef to gravy; heat through. Sprinkle with parsley if desired.

CALLALOO CHICKEN ROULADE

Steps:

• Preheat the oven to 450 degrees F.
• Lay a piece of plastic wrap on a work surface. Place one of the chicken breasts on top and lay another piece of plastic wrap on top. Using the smooth side of a mallet, pound the chicken breast until 1/4-inch thick all around. Repeat with the second chicken breast.
• Remove the top layer of plastic and sprinkle the top of each chicken with an even layer of 1/2 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon adobo, 1/4 teaspoon allspice, 1/2 teaspoon dried basil and 1/2 teaspoon dried oregano. Set aside, covered in plastic wrap in the refrigerator.
• Add 2 tablespoons of the oil to a Dutch oven over medium-high heat. Add the onions and garlic and stir until aromatic and translucent, 3 to 5 minutes. Add the callaloo, stirring to combine all the ingredients. Stir in the tomatoes, 2 sprigs of the thyme, 1/2 cup water and half of the chiles. If the callaloo seems a bit dry, add a little more oil and water. Let cook until the callaloo is soft, another 3 to 5 minutes. Season with salt and pepper and add more chiles for added heat if desired. Transfer the mixture to a parchment-lined-baking sheet, smooth to flatten and cool in the refrigerator for 15 minutes.
• On a clean surface, lay a flattened chicken breast seasoned side down. Spoon half of the cooled callaloo in an even layer. Starting at one long side, fold over the chicken and continue rolling until it's in the shape of a small log. Enclose and tighten the roulade with 2 pieces of plastic wrap. Repeat with the remaining chicken breast and callaloo mixture.
• Bring a medium stockpot of water to a simmer over medium-high heat. Place the wrapped roulades into the water. Using tongs, rotate for about 5 minutes to set the chicken. Remove, take off the plastic and let rest for 3 minutes.
• Heat the remaining 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add the roulades and sear all sides until golden brown, 8 to 10 minutes. Add the butter and remaining 3 sprigs thyme. Using a spoon, baste the chicken with the melted butter for another 2 minutes. Place the skillet in the oven until the internal temperature of the chicken is 160 degrees F on an instant-read thermometer, about 10 minutes. Remove and let rest for 5 minutes. Slice and serve.