John Myers
Contents
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Ingredients
Turkey rolls :
- 4 Turkey schnitzel
- Salt and pepper
- 1 Sweet red peppers fresh
- 1 Onion
- Brie
fry & sauce:
- 2 tbsp Extra virgin olive oil
- 0,5 Onion
- 0,5 Paprika
- 1 pinch Sugar
- 0,25 Cinnamon stick
- 100 ml Riesling dry
- 1 can Peeled and diced tomatoes
- 3 Bay leaves
- Oriental spice mixture
- 1 tbsp Flour
- 50 ml Water
- 6 Onion Schlotten
Saffron rice :
- 1,5 cup Long grain rice
- 1 tbsp Extra virgin olive oil
- 1 can Saffron threads
- 6 Dried apricots
- 0,25 Orange peppers
- 100 g Raisins
- 1 cup Peas
- 4 Onion Schlotten
- Salt and pepper
- 2 cup Vegetable broth hot
Instructions
Filling rolls:
- Knock the schnitzel under foil. Spice up.
- Peel the paprika & onion, cut the paprika into fine strips, thinly slice the onion, place on top.
for the rice:
- Clean the peppers orange, wash into cubes. Cut the apricot into fine strips.
Rolls:
- Cut the brie into thin slices lengthways and place on top. Roll up and close with a needle.
Grill :
- Heat the pan, heat the olive oil and fry the rolls. Fry the onion and peppers and sprinkle with a pinch of sugar. Turn the rolls, then slowly
pour on:
- Add riesling, reduce, add tomatoes and spices. Put on lid, reduce heat. After 14 minutes, thicken with a little flour (shaken in water) and bring to the boil again.
- after about 15 minutes we add the onion slices & switch off. A total of 20 min.
Saffron rice: We start as soon as the meat is ready.
- Heat a saucepan, add olive oil and fry rice.
- Pour in the broth, add the saffron threads. Add the apricot.
- After 5 minutes we add the orange peppers. After 10 minutes the raisins. After 15 minutes the peas. After 18 minutes the vents
Nutrition
Serving: 100gCalories: 207kcalCarbohydrates: 27.5gProtein: 2.2gFat: 8.9g
