Groninger rollade & mosterdsoep van de kamado

A juicy, smoked Groninger rollade prepared on the kamado, paired with a creamy mustard soup with a subtle smoky note. This is the best of the North straight from your own BBQ.

📝 Ingredients

• 1.2 kg Groninger rollade (pork or veal rollade)
• 2 tbsp coarse Groninger mustard (for the rollade)
• 1 tsp salt
• 1 tsp freshly ground black pepper
• 1 tsp dried thyme
• 2 cloves garlic, finely chopped
• Handful of wood chips (alder or cherry)
• For the mustard soup:
• 30 g butter
• 1 large onion, finely chopped
• 2 tbsp flour
• 1 liter chicken stock
• 150 ml heavy cream
• 3 tbsp coarse Groninger mustard
• Salt and pepper to taste
• Pinch of nutmeg
• Chives, finely chopped (garnish)
• A drizzle of heavy cream (garnish)

👨‍🍳 Instructions

1. 1Light your kamado and stabilise the temperature at 160 degrees Celsius (indirect heat). Place a handful of wood chips (alder or cherry) onto the glowing coals.Place the rollade indirectly on the grate, close the kamado and let the meat cook gently until an internal temperature of 68 degrees Celsius is reached. This takes about 2.5 to 3 hours. Check regularly with a meat thermometer.Start the soup after an hour. Put a cast-iron pan or heatproof pot directly on the grate next to the rollade (or on a cast-iron grate above the coals in the indirect zone). Melt a knob of butter and sweat the onion until translucent, about 5 minutes.Add the flour and stir well. Then slowly pour in the chicken stock while stirring to avoid lumps. Add the cream and the coarse Groninger mustard. Let the soup simmer gently on low heat with the lid on the pot so it picks up a subtle smoky flavour.Taste the soup halfway through and season with extra mustard, salt, pepper and a pinch of nutmeg. Let it simmer gently for at least another 30 minutes.Remove the rollade from the grate as soon as the internal temperature reaches 68 degrees. Loosely cover with aluminium foil and let rest for 15 minutes. Then slice into nice pieces.Ladle the mustard soup into deep plates or bowls. Place a few slices of rollade next to the soup or serve separately on a wooden board. Garnish the soup with a drizzle of cream and some chopped chives. Enjoy.