- 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
- 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
- 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.