John Myers
Contents
show
Ingredients
For the turkey rolls:
- 7 Pounded slices of turkey fillet from the butcher, a good 500 g
- 1 middle Red Onion
- 2 small Carrots
- 2 Discs Cooked ham
- 1 Apple
- 1 tbsp Freshly squeezed lemon juice
- 3,5 tbsp Vegetable oil
- 100 g Cream cheese with yogurt
- 2,5 tsp Mild mango chutney
- 1 tbsp Frozen parsley
- Salt, colored pepper from the mill
- Cubeb pepper from the mill
- 1 pinch Ground ginger
- 1 pinch Garam Masala
For the sauce:
- 1 small pole Leek
- 1 tsp Yellow curry paste
- 450 ml Vegetable broth hot
- 100 g Cream
- 100 g Creme fraiche Cheese
- 2 tbsp Mild mango chutney
- Salt, white pepper
- 0,5 tsp Thai curry powder
- 1 pinch Allspice d'Espelette
- 2 tsp Freshly squeezed lemon juice
- 1 tsp Honey liquid
- 1 tbsp Frozen parsley
For gratinating:
- 150 g Cheddar finely grated
- Espelette pepper
Aside from that:
- 14 Toothpick for fixing
Instructions
- Peel the onion, clean, peel and wash the carrot. Finely dice the onion, carrot and boiled ham. Heat 1 1/2 tablespoons of oil in a pan, sauté everything in it, lightly salt and pepper. When the onion is translucent, remove the mixture from the pan and let it cool.
- Peel the apple, cut out the core and finely dice the pulp. Drizzle with lemon juice. Clean and wash the leek and cut into thin strips. Put aside.
- For the filling, stir together the cream cheese, mango chutney, half of the diced apple, 1/3 of the fried vegetable ham mixture and the parsley. Season with salt, cubeb pepper, ginger and garam masala and season to taste. Preheat the oven to 180 degrees (top and bottom heat).
- For the sauce, sauté the leek in the remaining fat. Season lightly with salt and white pepper. As soon as the leek is translucent, stir in the curry paste and roast while stirring. Deglaze the pan with the hot vegetable stock, cream and crème fraîche. Bring to the boil once, then stir in the remaining apple cubes and the vegetable ham mixture. Season with salt, white pepper, Thai curry powder, Espelette pepper and lemon juice and season to taste. Let it simmer over low heat.
- Season the meat a little on both sides with salt and colored pepper. Spread the cream cheese mixture evenly on top, always leaving a small piece of the edge free. Fold the edges and ends inwards slightly, then roll up the meat tightly. Pin it with toothpicks. Put the rest of the fat in a pan (approx. 2 tbsp) and briefly fry the turkey rolls on all sides. Take out, let rest for a moment, then carefully remove the toothpicks again.
- Place the turkey rolls in a baking dish. Stir the honey and parsley into the sauce and season again to taste. Pour the sauce over the meat. Sprinkle everything evenly with the cheddar cheese.
- Bake in the oven for about 35 minutes on the middle rack, then arrange and serve with side dishes of your choice. We had curry rice and a mixed salad with cucumber, cherry tomatoes, onion, iceberg lettuce and orange balsamic vinaigrette. I hope you enjoy your meal and enjoy cooking :-).
- TIP 8: If you don't like turkey meat, you can also use pork or chicken breast fillet.
Nutrition
Serving: 100gCalories: 176kcalCarbohydrates: 2.6gProtein: 2.2gFat: 17.6g
