Stuffed and Rolled Poultry
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 2 h. 10 min.
Ready in
Ingredients
for
4
- Ingredients
- 26 ozs turkey breasts
- For the filling
- 1 cup cream cheese
- 1 cup mixed Fresh herbs (chopped)
- 1 tsp grated lemon zest
- ¾ cup frozen peas (drained)
- Nutmeg
- 1 tsp Horseradish
- For the pea and mustard crust
- 0.333 cup frozen peas (drained)
- 1 tsp mixed Fresh herbs (chopped)
- 1 Tbsp breadcrumbs
- 2 Tbsps coarse Mustard
- 2 garlic cloves (crushed)
- 2 Tbsps Oil
- Plus
- kitchen Twine
- Oil (for frying)
- ⅞ cup chicken stock
Preparation steps
1.
Gather all the ingredients and heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6.
2.
Wrap the meat in cling-film and tenderise to approx. 2 cm thick.
3.
Place all the ingredients for the filling in a bowl.
4.
Mix well and season to taste.
5.
Season the meat with salt and ground black pepper and spread the filling on top.
6.
Roll the meat up.
7.
Tie with kitchen twine. To make the pea-mustard crust, grind the peas, herbs and bread crumbs in a mortar.
8.
Place the mixture in a bowl with the mustard and add the garlic. Add the oil, mix well and season to taste. Fry the roulade in hot oil and brush the top with the pea-mustard mixture. Roast for 90 minutes basting with the stock occasionally. To serve, thicken the stock to create a gravy and slice the roulade.
