CHUTNEY SEASONED TURKEY ROLL
by candi
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INGREDIENTS
2 turkey breasts (circa 350 gr) 50 gr of bacon (thin sliced) 4 tbs of quince chutney 2 shallots 30 gr of fresh ginger 1 small carrot 1 clove of garlic (unpeeled) 10 sage leaves 1 spring of thyme green beans (optional) 1 glass of dry white wine salt& pepper to taste 1 pinch of turmeric Side Dish Fresh, mixed leaf salad with green apples and sesame seeds |
This is the first experiment I did using my homemade quince chutney. It adds a very determined sweet note to the turkey roll, divinely balanced by the savoriness of bacon and the slightly bitter aroma of sage. In our opinion, the dish turned out very well, so here's the recipe!
PREPARATION
Place the turkey breast on a cutting board, and hammer it gently with the bottom of a glass, or a meat tenderizer, until you have a thin slice (use a sheet of baking paper between the meat and the hammering tool). Season with salt and pepper, then place slices of lard and a couple of tablespoons of chutney on the turkey breast. Lastly, put at least 5-6 sage leaves and some green beans cut thinly and longitudinally (so as to have a hint of green inside the roll when cut). Then roll up the turkey breast and close the ends with two toothpicks.
Prepare a mixture of herbs by finely chopping two shallots, a carrot and some fresh ginger.
Sauté in a pan with a little oil, the chopped herbs, one unpeeled garlic, a few sage leaves and a sprig of thyme. After 4-5 minutes, add the two turkey rolls and brown them on each side for a couple of minutes. Add wine and simmer until reduced and then cook, covered with aluminium foil, in a pre-heated oven at 180°C for 30 minutes.
Uncover for the last 5 minutes to get a nice golden brown color.
Place the turkey breast on a cutting board, and hammer it gently with the bottom of a glass, or a meat tenderizer, until you have a thin slice (use a sheet of baking paper between the meat and the hammering tool). Season with salt and pepper, then place slices of lard and a couple of tablespoons of chutney on the turkey breast. Lastly, put at least 5-6 sage leaves and some green beans cut thinly and longitudinally (so as to have a hint of green inside the roll when cut). Then roll up the turkey breast and close the ends with two toothpicks.
Prepare a mixture of herbs by finely chopping two shallots, a carrot and some fresh ginger.
Sauté in a pan with a little oil, the chopped herbs, one unpeeled garlic, a few sage leaves and a sprig of thyme. After 4-5 minutes, add the two turkey rolls and brown them on each side for a couple of minutes. Add wine and simmer until reduced and then cook, covered with aluminium foil, in a pre-heated oven at 180°C for 30 minutes.
Uncover for the last 5 minutes to get a nice golden brown color.
Remove the rolls from the pan and put the cooking juices over heat, season with salt and pepper and add a pinch of turmeric to get a nice yellow tone. When the gravy reaches the right density, put it in a blender to get a creamy, velvety sauce.
Cut the roll, place it on the plate with a splash of sauce and serve accompanied by a fresh salad of mixed lettuce and green apple.
Cut the roll, place it on the plate with a splash of sauce and serve accompanied by a fresh salad of mixed lettuce and green apple.
