Ingredients

Mash:
- 1/2 kilogram of potatoes
- 10 centilitres of full-cream milk
- 10 centilitres of CHIMAY ROUGE
- Pepper, salt and nutmeg
- 20 grams of butter
- 2 egg yolks
- 100 grams of FROMAGE CHIMAY A LA BIERE

Pork roasting joint without skin:
- 200 grams of FROMAGE CHIMAY A LA BIERE
- 100 grams of tomatade (puree of sun-dried tomatoes)
- 20 grams of fresh sage leaves
- 8 slices of cured ham

Sauce:
- 2 tomatoes skinned
- 2 large shallots cut into round slices
- 50 grams of ketchup
- 10 centilitres of CHIMAY ROUGE
- 10 grams of fresh sage leaves
- 5 centilitres of olive oil

Preparation

- Mash: peel and cut the potatoes into pieces. Wash and cook them al dente, then mash them. Mix in the egg yolks, the milk, the CHIMAY ROUGE and the butter. Then add the FROMAGE CHIMAY A LA BIERE. Season with pepper and salt and add the nutmeg.
- Remove the fat from the pork and cut it "like an envelope", namely lengthways, to obtain a large thin slice for rolling.
- Spread the sage, tomatade and FROMAGE CHIMAY A LA BIERE.
- Roll with the dried ham.
- Roll in a plastic cooking film and cook in a steam oven (or in a saucepan with water) for ten minutes.
- Leave to cool in the refrigerator (+/- 2 hours) and cut into small slices.
- Grill in the oven or slow-cooker.
- Sauce: brown the finely chopped shallots and sage in olive oil. Add the cut tomatoes, the CHIMAY ROUGE and the ketchup. Leave to reduce.

Comments

Present a round of mash topped with a slice of roulade.
Garnish with the sauce.

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