Title: Pork and Spinach Roulade with Red Pepper Sauce
Categories: Appetizer
Yield: 6 Servings

6	lg	Silverbeet (spinach) leaves
8	sl	(170g) Mortadella
PORK FILLING
2	ts	Olive oil
3		Cloves garlic, crushed
4		Bacon slices, chopped
450	g	Pork fillets, chopped
180	g	Butter, chopped
1/4	c	Unsalted pistachios
1/2	sm	Red pepper, finely chopped
2	tb	Chopped fresh basil
RED PEPPER SAUCE
2	lg	(600g) red peppers
1		Clove garlic, crushed

Boil, steam or m/wave silverbeet until just wilted, rinse under cold water; drain, pat dry with paper towel.

Place 30cm x 40cm sheet of foil on bench, top with plastic wrap. Layer slices of mortadella, slightly overlapping, on plastic. Spread pork filling evenly over mortadella, top with silverbeet leaves. Roll up like a Swiss roll, twist ends of foil; refrigerate until firm. Serve pork and spinach roulade sliced with red pepper sauce.

Pork Filling: Heat oil in pan, add garlic, bacon and pork, cook, stirring, until pork is tender. Process mixture with butter until smooth. Transfer mixture to bowl, stir in nuts, pepper and basil; cool.

Red Pepper Sauce: Quarter peppers, remove seeds and membrane, place on oven tray. Grill peppers, skin side up, until skin blisters and blackens. Peel away skin, discard skin, cool peppers. Blend or process peppers and garlic until smooth.

Posted by : Sue Rykmans.

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