Asian style roulades
easy
45 mins
45 mins
Ingredients
- 1 Garlic clove
- 1 walnut-sized piece of ginger
- 1 red chilli pepper
- 200 g Celery
- 1 red and orange pepper
- 1 collar Spring onions
- 8 (each 80 g) thinly sliced turkey escalopes
- 200 ml Mango chutney
- 250 g Long grain rice
- 7-10 Tbsp Salt
- 2 TABLESPOONS Sesame Oil
- 1 TEASPOON Turmeric
- 1 TABLESPOON Curry paste
- 250 ml Vegetable broth (instant)
- 1 can(s) (400 ml) Coconut milk (unsweetened)
- 7-10 Tbsp Sugar
- 7-10 Tbsp a few squirts of lime juice
- 1 chilli pepper cut into rings for garnishing
Directions
- 1
Peel garlic and ginger. Cut the chilli pepper lengthwise and scrape out the seeds. Chop garlic and chilli finely. Grate ginger finely. Wash the celery and cut into fine slices.
- 2
Quarter the peppers, remove the seeds, wash and cut into fine strips. Clean and wash spring onions and cut into 5-7 cm long pieces. Cut the remaining greenery into fine rings. Wash the turkey escalopes, dab dry and spread with mango chutney.
- 3
Place spring onions on each end and roll up firmly. Tighten the turkey roulades. Cook rice in boiling salted water according to package instructions. In the meantime heat oil in a pan. Sauté the roulades in it for about 5 minutes.
- 4
Add the chilli, garlic, ginger, turmeric and curry paste and sweat it. Add vegetables and fry for about 5 minutes. Deglaze with broth and coconut milk. Stir in the rest of the mango chutney and simmer for 5-7 minutes.
- 5
Season to taste with salt, sugar and lime juice. Arrange everything together and garnish with chilli pepper if necessary.
Nutrition Facts
690 kcal
79 g
22 g
47 g
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