Writers Abroad Magazine 6 May 2017 - Page 42

WRITERS ABROAD MAGAZINE: THE THIRD SPACE Heat the vegetable oil in a large saucepan. Add the alouettes and fry them, turning frequently, until they are evenly browned. Remove the rolls from the saucepan and leave to one side. Prepare the sauce. Using the same pan, add the onion and fry the slices until they are soft. Stir in the passata, garlic, bay leaf, herbs red wine, stock cube, salt and pepper and bring to the boil. Add the beef rolls and simmer on a very low heat for about 1 1/2 hours, stirring from time to time. If the sauce becomes too thick add a little water. Remove the string or cocktail sticks from the rolls and transfer them to a warmed serving dish. Pour the sauce over the alouettes, sprinkle with a little chopped fresh parsley and serve at once with mashed potato, pasta or gnocchi and crusty bread. Photo by Dianne Ascroft WALKING ON A PATH ABOVE GRINDELWALD, NEAR INTERLAKEN, SWITZERLAND 41 | MAY 2017