John Myers
Contents
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Ingredients
preparation
- 125 g Mascarpone
- 1 tbsp Milk
- 2 tbsp Spread, sweet: pear jam with mirabelle plum and lemon
Turkey roulade
- 400 g Turkey roulade
- 4 Discs Farmer's ham
- 0,5 tbsp Colorful pepper
- 0,25 tbsp Seasoned Salt
- 1 tsp Rosemary needles
- 1 tbsp Peanut oil
vegetable rice
- 200 g Orange peppers
- 50 g Onion white
- 60 g Baby corn
- 125 g Long grain rice
- 2 tbsp Peanut oil
- 2 tbsp Vegetable broth powder
- 500 ml Water
- 1 tbsp Spaghetti Spice from Herrmann Spices
- 1 tbsp Colorful pepper
- 1 tsp Seasoned Salt
Instructions
preparation
- Mix the mascarpone with milk and jam and set aside ... Wash the rosemary, shake dry and pull the needles from the branch ... Wash, core and roughly dice the peppers ... Peel and dice the onion ... Cut the corn into thick rings
vegetable rice
- Heat the oil in a casserole ... Fry the vegetables and rice for about 3 minutes ... Add the vegetable stock powder and sweat briefly ... Deglaze with water and simmer gently for about 15 minutes until the liquid has evaporated ... 75 Add grams of mascarpone cream, spaghetti seasoning, pepper and salt and let simmer for about 5 minutes
Turkey and mascarpone roulades
- Wash turkey rolls (4 pieces), pat dry, pat a little flat, pepper and salt, top with a slice of farmhouse ham, 1 tbsp mascarpone cream and some of the rosemary needle ... roll up and set ... oil in a pan heat and fry the turkey roulades all around over high heat ... gently cook the turkey roulades on a low flame for approx. 7-10 minutes
Serve
- Arrange the vegetable rice and a turkey mascarpone roulade on a flat plate and serve hot
Nutrition
Serving: 100gCalories: 137kcalCarbohydrates: 7.9gProtein: 6.4gFat: 8.9g
