This is a tasty colourful dish that looks more complicated than it is ~ and there’s a wow factor when you serve it sliced to reveal its amazing filling. I like to serve this with crispy potatoes on a bed of curly kale or spinach.
Preparation Time: 20 minutes
Cooking Time: 40 minutes
Serves: 6 people
Pesach Friendly
Ingredients:
6 turkey escalopes/ uncoated turkey schnitzel
75g dried apricots
110g baby spinach leaves
110g pecan nuts
2 cloves garlic -peeled roughly chopped
1 teaspoon paprika
2 tablespoons ground almonds
Salt and freshly ground black pepper
~
1 tablespoon vegetable oil – for frying
100ml white wine
100ml chicken stock
Method
Place the apricots, baby spinach leaves, pecans, garlic and paprika into the food processor. Whizz until
roughly chopped and there is some texture.
Remove from the food processor and transfer to a mixing dish. Stir in the ground almonds and season well.
Place the turkey onto a chopping board covered with baking parchment paper.
Using a rolling pin, flatten the meat so that it is evenly thinner. Then using a knife spread about 2 tablespoons of the filling over the turkey.
Roll up tightly from the shorter side to form a ‘swiss roll’. Secure with white string.
Heat the vegetable oil in a frying pan. Sauté the turkey roll on both sides until slightly golden.
Transfer to an ovenware dish. Pour over the chicken stock and wine.
Preheat the oven to 180C/ 350F/ Gas mark 4. Cook covered for about 30 minutes.
When cooked, remove the string and cut into slices.
Serve on a bed of curly kale with crispy potatoes and use the cooking liquid as gravy.
