John Myers
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Turkey Breast with Herb Filling
The perfect turkey breast with herb filling recipe with a picture and simple step-by-step instructions.
For the filling:
- Whiskey or rum to flambé
- Vegetable broth
- White wine
- 0,5 Bd Parsley
- 0,5 Bd Thyme
- 0,5 Bd Marjoram
- 0,5 Bd Wild garlic fresh
- 2 Pc. Rosemary sprigs
- 3 Pc. Coriander sprig
- 2 Pc. Garlic cloves
- 1 tsp Salt
- 1 tsp Pepper
- 300 g Turkey fillet
- For the falafel:
- 250 g Chickpeas
- 2 Pc. Onions
- 2 Pc. Garlic cloves
- 0,5 Bd Parsley
- 0,5 Bd Coriander
- 6 Pc. Peppermint stalks
- 2 tsp Ground caraway
- Chili powder
- 1,5 tsp Salt
- 0,5 tsp Pepper
- 1 tsp Baking powder
- 2 tbsp Chickpea flour
- Sesame
- Rapeseed oil
filling
- Wash the herbs and shake dry. Chop all the herbs into small pieces, or afterwards put the turkey fillet through the meat grinder for the filling. Press the garlic through the garlic press and then mix with the other ingredients. Knead the turkey mixture with the spice mixture so that it becomes a dough-like mixture.
roast meat
- Cut the turkey meat like a roulade, either from the butcher of your choice or yourself with a sharp knife. Spread the herb filling over the entire surface and roll up into a roulade.
- Let the turkey roulade prove for one and a half hours at 180 ° C in the preheated oven. After an hour, deglaze with white wine or vegetable stock. Finally, you can flambé the roast with whiskey or rum, depending on your taste.
- A potato and carrot puree with mixed vegetables goes well with the turkey.
Falafel
- Soak the chickpeas in water the day before or at least ten hours before preparing them. First wash the herbs, separate the leaves and cut them into small pieces. Then puree the soaked, not pre-cooked chickpeas with all the ingredients except the sesame and rapeseed oil. The mass should be quite firm, if it still lacks firmness, add chickpea flour.
- Now shape balls or patties of any size from the mixture. Turn the individual pieces once in the sesame seeds and chill for about 15 minutes before serving. Fry the patties or balls for about four minutes in a pan or in the deep fryer or fry them until crispy on each side.
- A herb-cream cheese dip or a chutney of your choice goes with the falafel.
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