Turkey Roulade in Carrot Juice

Turkey Roulade in Carrot Juice

  • 0 of 5
  • Serves: Up to 4 people
  • Course: Main dishes

Made with these products:

Attachment used: Juice Extractor

Method

-       Mix chicken with the rest of the ingredients for the filling in a bowl and season with salt and pepper.

-       Juice the carrots using Kenwood juice extractor.

-       Slice the turkey breast diagonally into thick circles and place between two sheets of cling films. Pound using a meat mallet and season with salt and pepper.

-       Spread the filling on the turkey, keeping it away from the edges and roll up using a toothpick to secure the rolls.

-       On a plate, season the flour with salt and pepper and coat the the roulades in shaking off any excess flour.

-       Heat the oil in a large, deep skillet over a medium heat. Pan-fry the roulades on all sides until golden.

-       Add the onions to the same skillet, and stir until golden.

-        Add all the remaining ingredients and the carrot juice.

-       Season with salt and pepper, stirring frequently.

-       Bring to the boil, cover and let simmer for 25 minutes or until cooked.

-       Arrange the turkey roulades on a large plate, pour the carrot sauce on top and garnish with chopped parsley.

 

 

Ingredients

For the filling

1/2       kg minced chicken

1          teaspoon ginger, minced

2          garlic cloves, minced

2          teaspoons spices, ground

1/2       teaspoon cayenne powder (optional)

            salt and pepper

 

For the turkey

1          kg carrot, washed

1          kg turkey breast, skinless and deboned

1          cup flour

3          tablespoons olive oil

1          onion, medium, finely chopped

2          garlic cloves, minced

1          teaspoon ginger, minced

1          tomato, finely diced

2          teaspoons cumin seeds, toasted

            salt and pepper

            parsley, finely chopped for garnishing

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