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Turkey roulade with a spinach ricotta filling
Serves 6
Ingredients:
1 shallot
225 g spinach (frozen)
1 egg yolk
2 tbsp breadcrumbs
125 g ricotta
Salt
Pepper
Nutmeg
1000 g turkey breast
2 tbsp olive oil
1 tsp rosemary
750 ml chicken stock
500 ml cream
For the steam: Approx. 250 ml water
Method:
1. Defrost the spinach. Dice the shallot
finely. Mix the spinach, shallot, egg yolk
and breadcrumbs with the ricotta.
Season with salt, pepper and a little
nutmeg.
2. 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.
3. 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 chicken
stock and cook for 60 minutes before
pouring the cream over the top.
4. 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:
Function: Moisture plus d
Temperature: 170–190 °C
Shelf level: 2
Cooking duration: 90-100 minutes
Bursts of steam: 3
Add the steam:
After 12 minutes
After a further 25 minutes
After a further 25 minutes
When using the food probe, select a
core temperature of 85 °C.
Recipes
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