3 ideas for fried meat skewers: roulades in batter

3 ideas for fried meat skewers: roulades in batter

Anyone can have pasta salad and a tray with canapés as snacks for a party. But if you want to make a really lasting impression on your guests at the next party, we recommend stepping out of your comfort zone and daring new things, because: if you don’t dare, you won’t win! Not true?

And because we want you to use your energy on preparing the next amazing party snack and not on thinking about what a great recipe would be, we do this work for you and provide you with 3 great recipes for deep-fried filled meat rolls on a skewer in front:

Servings: 1 each
Preparation time: 30 minutes per skewer
Baking time: 10 minutes per skewer
Difficulty level: medium

For this you need:

For the batter:

  • 680 g flour
  • 3 tbsp oil
  • 325 ml beer
  • 225 ml of water
  • 6 eggs
  • 1 teaspoon salt

That is how it goes:

Mix the flour, eggs, beer, oil, salt, and water together and stir everything into a smooth batter. Let the dough soak for about 30 minutes. Distribute the batter for the following three meat rolls on a skewer in three equal bowls.

1. Indian chicken roulade on a skewer

For this you need:

  • 1 chicken breast (approx. 120 g)
  • 4 slices of mango
  • 1 chilli cut into strips
  • 3 sprigs of coriander
  • salt and pepper
  • 2 tsp garam masala
  • 1 teaspoon turmeric

Also:

  • 1 wooden skewer (diameter: approx. 6 mm, length: approx. 25 cm)

That is how it goes:

1.1 Place the chicken breast between two layers of cling film and beat it evenly with a meat mallet. Peel off the top foil again and season the chicken fillet with salt and pepper. “Thread” the skewer through the meat on the left.

1.2 Now cover the chicken breast with the mango slices, the chilli and coriander and roll the meat tightly from the left side. Wrap the chicken roulade in the cling film like a piece of candy and place it in the freezer for 1 1/2 hours.

1.3 Take one of the prepared bowls with the batter and add 2 teaspoons of Garam Masala and 1 teaspoon of turmeric. First pull the frozen chicken roulade skewer through the flour, then through the batter and deep-fry it at 150 ° C while floating in the fat for about 6-7 minutes.

2. Italian pork roulade on a spit

For this you need:

  • 1 slice of pork loin (approx. 120 g)
  • 2 tbsp tomato sauce with herbs
  • 20 g grated mozzarella
  • 6 slices of salami
  • salt and pepper
  • 2 teaspoons of Italian herbs
  • 2 teaspoons of grated parmesan

Also:

  • 1 wooden skewer (diameter: approx. 6 mm, length: approx. 25 cm)

That is how it goes:

2.1 Plate the back of the pork evenly between the cling film with a meat mallet. Peel off the upper part of the foil again and again this time leave the meat on the lower cling film, because you will need this again to roll up and freeze the meat roll. Season the meat with salt and pepper and “thread” the skewer through the meat again on the left side.

2.2 Brush the saddle of pork with the tomato sauce. Spread the grated mozzarella on top and finish by placing the salami slices on top. Roll up the meat again tightly from the left side, wrap the pork roulade again like a piece of candy in the cling film and place it in the freezer for 1 1/2 hours.

2.3 Take one of the already prepared bowls with the batter and this time add 2 teaspoons of Italian herbs and 2 teaspoons of grated Parmesan. Pull the frozen pork roulade skewer through the flour again, then through the batter and deep-fry it at 150 ° C while floating in the fat for about 6-7 minutes.

3. Beef roulade on a spit

For this you need:

  • 1 slice of roast beef (approx. 120 g)
  • 2 slices of provolone
  • 1/4 green peppers cut into strips
  • 20 g fried onions
  • salt and pepper
  • 2 tsp onion powder
  • 1 teaspoon smoked paprika powder

Also:

  • Wooden skewer (diameter: approx. 6 mm, length: approx. 25 cm)

That is how it goes:

3.1 Place the roast beef between cling film and beat it evenly again with a meat mallet. Season again with salt and pepper and “thread” the skewer through the meat again on the left side.

3.2 Cover the beef with the provolone, the green peppers and the fried onions. Roll the whole thing back up tightly into a meat roll and freeze the beef roll on a skewer for 1 1/2 hours.

3.3 Take one of the prepared bowls with the batter one last time and in this case add 2 teaspoons of onion powder and 1 teaspoon of smoked paprika powder. Pull the frozen beef roulade skewer through the flour again, then through the batter and deep-fry it at 150 ° C while floating in the fat for about 6-7 minutes.

The end results are impressive!

Were you and your guests excited or enthusiastic? Yes? We also! That’s why we’re not going to leave it with this one recipe, but instead show you a second one: namely deep-fried chicken donut. We hope you enjoy trying it out!

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