1 Drain the tomatoes in a sieve and catch the oil. Peel and finely dice the onion. Pick off and chop the oregano leaves. Finely dice the tomatoes. Mix the sheep’s cheese and 6 tablesp cream to a creamy puree, adding more cream if necessary. Fold in the onion, tomato and oregano and season with salt and pepper.
2 Pound the escalopes between clingfilm to flatten them. Lay the meat out flat and spread with the mousse, leaving a narrow strip without filling on the long edges. Roll up.
3 Mix together the soy sauce and the olive oil and season with a few drops of Tabasco.
4 Using a sharp knife, cut the rolls into pieces about 3 cm wide. Thread on to wooden skewers, two pieces on each, and brush with spiced oil.
5 Cook for 5-6 minutes each side on an oiled barbecue or grill rack, turning occasionally. Serve immediately.