Glazed turkey breast with salad

Name: Glazed turkey breast with salad
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 6
Ingredients: 2 Onions; 1 Pot of chervil; 1 collar Parsley; 300 g Herb cream cheese (18 % fat); 5 TABLESPOONS Breadcrumbs; 1.2 kg Turkey breast (cut into roulade by the butcher); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS Sunflower oil; 50 g Whole milk yoghurt; 50 g Salad cream; 1-2 TEASPOONS Mustard; 8 TABLESPOONS apple juice; 2-3 TABLESPOONS Fruit vinegar; 50 g dried cranberries; 200 g Carrots; 500 g Chinese cabbage; 2 TABLESPOONS Lemon juice; 3 TABLESPOONS Maple syrup; 200 ml Vegetable broth; 1 TABLESPOON Cornstarch; 1 pinch Sugar; 7-10 Tbsp Kitchen yarn

AUTHOR
Harley Romero

DIFFICULTY
very easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 6

2 Onions
1 Pot of chervil
1 collar Parsley
300 g Herb cream cheese (18 % fat)
5 TABLESPOONS Breadcrumbs
1.2 kg Turkey breast (cut into roulade by the butcher)
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS Sunflower oil
50 g Whole milk yoghurt
50 g Salad cream
1-2 TEASPOONS Mustard
8 TABLESPOONS apple juice
2-3 TABLESPOONS Fruit vinegar
50 g dried cranberries
200 g Carrots
500 g Chinese cabbage
2 TABLESPOONS Lemon juice
3 TABLESPOONS Maple syrup
200 ml Vegetable broth
1 TABLESPOON Cornstarch
1 pinch Sugar
7-10 Tbsp Kitchen yarn

Directions

1
Onions peel and roughly chop. For the filling, wash the chervil and parsley, shake dry, remove leaves except for some chervil for garnishing, pluck from the stems and chop finely. Mix cheese, herbs, except for some parsley and breadcrumbs. Wash the meat, dab dry and season with salt and pepper. Spread the fresh cheese mixture on the inside of the roulade. Roll up roast and tie with kitchen string
2
Heat the oil in a frying pan. Fry the meat thoroughly all around. Add the onions. Cook in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 1 hour
3
For the salad, mix yoghurt, salad cream, mustard, 4 tbsp. apple juice and the remaining parsley. Season to taste with salt, pepper and vinegar. Chop the cranberries. Peel, wash and roughly grate the carrots. Clean, wash and cut the Chinese cabbage into strips. Mix the salad ingredients, except the sauce
4
For the glaze, mix 2 tbsp. apple juice, lemon juice and maple syrup. Coat the roast with this mixture about 15 minutes before the end of the frying time. Take the finished roast out of the roaster and keep it warm. Pour stock into the roaster and loosen the roasting set. Pour the mixture through a sieve into a pot. Stir starch and 2 tbsp. apple juice until smooth. Bring sauce to the boil and thicken with the starch. Season sauce with salt, pepper and sugar. Arrange salad, roast and sauce and garnish with chervil