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Turkey and Vegetable Roulades

ingredients

serves 4
1/3 cup (50 g) sultanas (golden raisins)
4 oz (100 g) ham
1 bunch parsley
2 tbsp pine kernels
1 tbsp capers
4 turkey escalopes, sliced thin, weighing 175 g (6 oz) each
4 pinches salt
4 pinches white pepper
1 small onion
4 tbsp olive oil
1 x 70 g (2 1/2 oz) can tomato puree (paste)
125 ml (4 fl oz) 1/2 cup water
1 cup (8 fl oz) 250 ml single (light) cream
1 small bay leaf
3 rosemary leaves
1 pinch dried thyme
1 red pepper
1 pinch sugar

method

1. Cover sultanas with water and bring to the boil.

2. Cube ham. Wash, dry and chop parsley.

3. Drain sultanas; mix with ham, parsley, pine kernels and capers.

4. Wash and dry turkey escalopes, sprinkle with salt and pepper.

5. Spread meat with filling, roll up and fasten with cocktail sticks.

6. Peel and chop onion.

7. Heat oil. Brown roulades thoroughly, then add chopped onions and fry briefly with meat. Add tomato puree/paste) with water, cream, bay leaf and other herbs.

8. Cover and simmer roulades for 20 minutes.

9. Clean, wash and dry red pepper, cut into strips and cook for last 10 minutes with meat.

10. Season sauce with sugar to taste.

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