Turkey roulade with a spinach ricotta filling
Serves 6
Ingredients
1000 g turkey breast
1 shallot
225 g frozen spinach (defrosted)
1 egg yolk
2 tbsp breadcrumbs
125 g Ricotta
Salt
Pepper
Nutmeg
2 tbsp olive oil
1 tsp rosemary
750 ml chicken stock
500 ml double cream
Method
Finely dice the shallot and mix into the
defrosted spinach along with the egg
yolk and breadcrumbs. Season with
salt, pepper and a little nutmeg.
Cut the turkey breasts lengthways but
do not cut all the way through. Open
out and flatten between two sheets of
cling film. Season with salt and pepper
and then spread the spinach-ricotta
mixture over the top. Roll up and bind
with kitchen string.
Season with salt and pepper and place
in an ovenproof dish. Drizzle the
roulades with olive oil and sprinkle the
rosemary over the top. Add the stock
and cook in the oven. After 60 minutes
pour the cream over the top.
Take the roulades out of the sauce and
remove the string. If necessary, thicken
the sauce with a little cornflour mixed
with water. Slice the roulades and serve
with the sauce.
Settings
Oven function
Moisture plus
d
Number/type of
bursts of steam
3
Temperature
170–190 °C
Amount of water
approx. 300 ml
Shelf level
2
1st burst of steam
10 minutes after
starting the
programme
2nd burst of
steam
After another 25
minutes
3rd burst of steam
After another 25
minutes
Duration
90–100 minutes
If using the food probe, set the core
temperature to 85 °C.
Recipes
149
Summary of Contents for H6160B
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