TURKEY ROLL

SERVES 10 PREP 40 MINS COOK 40 MINS CHILL 2 HRS $3.50 A SERVE

Homes+ (Australia) - - EASY FOOD -

2 x 1kg sin­gle turkey breast fil­lets, but­ter­flied Pis­ta­chio and Sourdough Stuff­ing (see pre­vi­ous recipe) 1/4 cup olive oil Green Pep­per­corn Cream Sauce (see fol­low­ing recipe)

ONE Us­ing a meat mal­let or rolling pin, pound each turkey breast be­tween sheets of plas­tic food wrap un­til flat­tened and of an even thick­ness. Place each turkey breast on a large piece of plas­tic food wrap.

TWO Spread Pis­ta­chio Stuff­ing over both turkey breasts. Us­ing the plas­tic food wrap as a guide; roll each turkey breast tightly to en­close filling, twist­ing ends to form tight rolls. Wrap each turkey roll sep­a­rately in plas­tic food wrap. Chill for 2 hrs.

THREE Pre­heat a cov­ered bar­be­cue to mod­er­ately high. Re­move plas­tic food wrap, rub rolls with oil and sea­son. Cook on flat plate for 10 mins or un­til browned all over. Cover bar­be­cue and cook for a fur­ther 30 mins or un­til cooked. Loosely cover with foil; rest for 5 mins. Slice thinly.

FOUR Ar­range turkey on a serv­ing plat­ter. Serve with Green Pep­per­corn Cream Sauce.

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