Turkey Roll

  • 11/03/2008
  • Moderate difficulty
  • 4
  • 90 min

Essential citrus oils provide homemade cakes a specific aroma, but they also do provide very special aroma when used on poultry. Especially when using pastry and vegetable roots as a toping – it’s the best.

Ingredients

  • 1 kg turkey fillets
  • 2 teaspoons Vegeta Gourmet Stock Powder
  • 300 g swiss chard
  • 150 g carrots
  • ½ teaspoon salt
  • 40 g parmesan cheese, grated
  • ½ teaspoon grinded pepper
  • 1 tablespoon bread crumbs
  • 4 tablespoons oil
  • ½ teaspoon lemon rind, grated
  • ½ teaspoon lime rind, grated
  • ½ teaspoon orange rind, grated
  • 2 tablespoons parsley, chopped
  • 2 garlic cloves, crushed
  • toothpicks

Preparation

  1. 1.
    Cut the turkey fillet length ways, but not all the way through. Using a knife cut a little deeper from the left and right side of the fillet and open (much like an open book shape). Thin the fillet using a mallet and rub Vegeta Gourmet Stock Powder in to the meat.
  2. 2.
    Cook the swiss chard and carrots in boiling water, until they soften. Drain them and cut the carrots into cubes and chop the swiss chard finely (you can also use the electric blender). Put carrots and swiss chard in a bowl and sprinkle with salt, parmesan cheese, pepper and bread crumbs. Mix well.
  3. 3.
    In to the heated pan, without oil add grated lemon, orange and lime rind. Stir well and add parsley and crushed garlic. Cook shortly, remove from heat and allow to cool down.
  4. 4.
    Spread the turkey fillet with prepared swiss chard, cover with the carrot cubes and sprinkle with prepared mixture of lemon, orange and lime rind.
  5. 5.
    Roll the fillet and secure the ends using toothpicks. Grease a piece of al-foil and wrap around the stuffed turkey fillet roll. Place it in an oven proof dish and cook in the preheated oven at 200ºC. Bake the dish for about 50 minutes.
  6. 6.
    Just prior to the roll being ready, remove the al-foil and cook for a few more minutes. This will make the roll crispy. Remove from the oven and slice. With this dish serve steamed vegetables.

Tip

The juices released during cooking can be used to make a tasty sauce. Simply drain the juice, separating any bigger pieces, add in some white wine, dilute corn flour in water and mix together well.

Energy and nutritional values

Energy and nutritional values are calculated per one serving (i.e. for 1 person). For a dessert, energy and nutritional values have been calculated per 100 g.

Nutrient Unit of measure Amount F rda (%) M rda (%)
Energy values kcal / kJ 598 / 2.500 - -
Fat g 36,12 - -
Carbohydrates g 9,46 - -
Dietary fibre g 3,42 - -
Protein g 57,68 - -
Sodium g 2,88 0 0
Vitamin A μg 16.596,70 415 332
Vitamin D μg 33,04 17 17
Vitamin C mg 28,93 39 32
Niacin mg 22,12 158 111
Potassium mg 1.252,76 34 34
Calcium mg 251,84 25 25
Phosphorous mg 577,89 72 72

* RDA is based on daily allowances for women of 2000 kcal, and for men of 2900 kcal at the age of 25 to 50. (Source: DRI reports - Macronutrients, Elements, Vitamins, www.nap.edu; Genesis R&D and Podravka d.d.)