Halal Roast Beef And Vegetable Rolls Recipe

About this recipe

A hearty and flavorful dinner featuring halal roast beef rolled with a creamy vegetable filling, baked to perfection and topped with a savory gravy and parmesan cheese.

Ingredients

• 50G Picard Chopped Flat Parsley
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 100 G Jumbo Garlic 100g
• 3 X 400G Garofalo Chopped Italian Tomatoes
• 450G Pack'D Organic Broccoli Florets
• 500G Aunt Bessie'S Maple & Thyme Glazed Carrots
• - Dolls House Miniature Handmade Parmesan Cheese Wheel
• 250 ml Critida Lemon Infused Olive Oil 250Ml
• - Schwartz Italian Seasoning
• 653G Mccain Baby Hasselback Potatoes Salt & Pepper
• - Potts Vegetable Stock Can

Instructions

1. 1. Preheat the oven to 350°F (175°C).
2. 2. In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Add 1/2 chopped onion and 2 minced garlic cloves. Sauté for 1-2 minutes until fragrant.
3. 3. Stir in 1 cup of vegetable stock, 1 chopped tomato, and 1 tablespoon of Italian seasoning. Simmer for 5 minutes, then set aside.
4. 4. In a separate pot, steam 2 cups of diced potatoes, 1 cup of broccoli florets, and 1 cup of diced carrots until tender. Mash the potatoes and gently fold in the broccoli and carrots to create a vegetable mixture.
5. 5. Form the vegetable mixture into small, compact rolls using your hands or a spoon.
6. 6. Arrange the vegetable rolls seam-side down in a baking dish lightly sprayed with non-stick cooking spray.
7. 7. Pour the gravy mixture evenly over the vegetable rolls. Cover the dish with foil and bake for 20-25 minutes.
8. 8. Remove the foil, sprinkle 2 tablespoons of frozen parsley and 2 tablespoons of parmesan cheese over the rolls, and bake uncovered for an additional 5 minutes.
9. 9. Serve hot and enjoy your delicious vegetable rolls.