Tandoori roulades with Brussels sprouts mashed potatoes

1.

Pat the roulades dry, flatten them a little. Season with salt and pepper and brush with tandoori paste. Cover the lower third with 2 dates each. Roll up tightly and pin in place with wooden skewers.

2.

Heat the oil. Fry the roulades vigorously on all sides. Deglaze with broth and sherry, bring to the boil. Cover and cook for 15–20 minutes.

3.

Peel, wash and halve the potatoes, cook in salted boiling water for about 25 minutes. Wash and clean Brussels sprouts and cook in salted boiling water for about 15 minutes. Heat the milk and butter in a small saucepan.

4.

Meanwhile, stir in the starch and 4 tablespoons of water until smooth. Lift the roulades out of the stock. Stir starch into the boiling stock, bring to the boil and simmer for about 1 minute. Season to taste with salt, pepper and powdered sugar.

5.

Add the roulades again, heat and keep warm.

6.

Drain the potatoes, add the hot milk-butter mixture to the potatoes and mash with a potato masher. Season with salt, pepper and nutmeg. Pour Brussels sprouts into a sieve, drain and fold into the mash.

7.

Halve the roulades, serve with sauce and mashed potatoes and Brussels sprouts.