EMBUTIDO WITH AUSTRALIA HARVEST ROLLED OATS
AUSTRALIA HARVEST ROLLED OATS
500 grams Ground pork
1/2 cup Carrots, finely chopped
1 cup Ham, finely chopped (sweet or cooked)
3 tbsp Green bell pepper, minced
3 tbsp Red bell pepper, minced
1/3 cup Sweet pickle relish
1/2 cup Raisins
3 pcs Whole eggs
1/2 cup Cheddar cheese, grated
1 tbsp Cornstarch
Dash of liquid seasoning
Vienna sausage, sliced in wedges
Hard-cooked eggs, sliced in wedges
Aluminum foil, 10" x 12" sizes
Prepare a steamer and set aside. Alternatively, prepare a baking pan and a wire rack and pre-heat oven to 350° F
In a bowl, combine all the ingredients and mix until well blended.
Divide the mixture into 2 to 4 portions (depending on how many you want to make).
Spread and flatten the mixture onto the center of each foil, divide the slices of hard cooked eggs and Vienna sausage.
Place each slices at the center of each mixture. Hold the foil onto your hand and roll until the ends of the mixture covers the eggs and sausages.
Alternatively, by holding each ends of the foil, roll the mixture back and forth until it covers the slices of eggs and sausages in the center.
Finally, roll the aluminum foil into a tightly packed log about 1" to 2" in diameter, sealing on both ends. Repeat with the remaining pork mixture.
Place the embutido in a wire rack on a baking pan, half filled with hot water.
Cover with the aluminum foil (be sure the steam will not escape). Steam-bake in the center of the oven for an hour.
Remove from the oven. Let it cool and slice. Serve with your favorite sauces.
Makes 6 Rolls
By: Chef Dang Adrias