Stuffed and Rolled Poultry

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Stuffed and Rolled Poultry
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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 2 h. 10 min.
Ready in

Ingredients

for
4
Ingredients
26 ounces
For the filling
1 cup
1 cup
mixed Herbs (chopped)
1 teaspoon
grated lemon zest
¾ cup
frozen peas (drained)
1 teaspoon
For the pea and mustard crust
0.333 cup
frozen peas (drained)
1 teaspoon
mixed Herbs (chopped)
1 tablespoon
2 tablespoons
coarse Mustard
2
Garlic cloves (crushed)
2 tablespoons
Plus
kitchen Twine
Oil (for frying)
cup

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.