Roast Turkey Roll-ups

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Number of servings : Prep time: Cooking time: Type of meal : | Main Courses | Main Courses Special diet

Number of servings :

Prep time:

Cooking time:

Type of meal : | Main Courses | Main Courses

Special diet :

Ingredients

1 clove garlic, chopped
2 bunches arugula, rinsed and spun dry
Olive oil, as required
Salt and freshly ground pepper, to taste
3 eggs
30 ml (2 tbsp)basil pesto
150 g (5 oz / 375 ml) goat cheese, grated
1 boneless, skinless turkey breast, 1 kg (2 lb 2 oz)
75 ml (1/3 cup) grey shallots, sliced thinly
50 ml (1/4 cup) balsamic vinegar
250 ml (1 cup) chicken stock

Directions

  1. In a skillet, soften the garlic and arugula in the oil. Season with salt and pepper to taste and set aside.
  2. In a bowl, beat the eggs with the pesto and season to taste.
  3. In a 20 cm (8 in) non-stick skillet, fry the egg mixture in a little oil. Sprinkle with the cheese and arugula. Cook until the cheese begins to melt. Fold the omelette in half and set aside on a plate.
  4. Preheat oven to 180°C / 350°F.
  5. Open the turkey breast like a book by slicing not quite through the thickness lengthwise. Season with salt and pepper to taste.
  6. Place the omelette on one side of the turkey, fold the other side over it and secure with string.
  7. In an ovenproof skillet, heat a little oil and brown the meat on both sides.
  8. Transfer to the oven and roast for 50 minutes. Remove the meat from the skillet and keep warm.
  9. In the same skillet, soften the shallots and deglaze with the vinegar. Add the stock and reduce by half.
  10. Remove the string from the turkey roll, slice and serve with the sauce.

Nutritional information:

Imported on 2011-01-20 20:26:46 — Original ID:2550