Mar
14
Meat Roll With Chunky Chilli Tomato Salsa
This is otherwise known in Filipino cuisine as “Embotido”. However, to make it appealing to my husband who is Italian, I served it on top of rocket lettuce (no rice) with the salsa as dressing. He loved it!
Ingredients & Instructions:
1/2kg. Minced beef/pork;
1 medium finely chopped onions;
1 small finely diced red bell pepper/capsicums;
finely diced carrots and celery;
2 beaten eggs;
4 spoonfuls of plain flour;
Salt and black pepper to taste.
Optional ingredients are liver pate’, cubed cheddar cheese and parsley.
Mix all ingredients. Roll a portion of it in a foil. I especially make them in smaller sizes like jumbo sausages (3 inches length and 1 1/2 inches in diameter) which is far different from how we make it back home (6-7 inches in length and 2 inches in diameter).
To add more taste to it, I put a stick of cheese in the middle of the roll which melts when cooked. So delicious!
Steam for 20-30 minutes.
To make the salsa, chop tomatoes and red bell peppers.
Saute garlic in olive oil, put in the chopped tomatoes and red bell peppers, season with salt and black pepper. Put in chillies if desired.
Simmer until nearly dry and thick. This will serve as sauce for the Embotido.