Roast turkey with olive filling and vegetable skewers

Name: Roast turkey with olive filling and vegetable skewers
Cook time: 2 h
Total time: 2 h
Yield: 8
Ingredients: 2 Spring onions; 2 Garlic cloves; 1 glass (240 ml; separation weight: 180 g) paprika-filled olives; 1 sprig rosemary or 1 teaspoon dried rosemary; 1 Egg; 7-10 Tbsp Pepper; 1 (approx. 2 kg) Turkey Breast; 7-10 Tbsp Salt; 12 TABLESPOONS Olive oil; 2 Onions; 1 large carrot; 1/4 l clear chicken stock (instant); 250 g cherry tomatoes; 500 g yellow peppers; 375 g small mushrooms; 4 TABLESPOONS White wine vinegar; 1-2 TABLESPOONS Balsamic Vinegar; 2 packages (25 g each) frozen onions with garlic; 4 TABLESPOONS Oil; 2-3 stem(s) thyme or 1 tsp dried thyme; 250 g Sheep's cheese; 250 g liquid sour cream; 75 g Rocket; 7-10 Tbsp fresh herbs; 24 wooden skewers

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 8

2 Spring onions
2 Garlic cloves
1 glass (240 ml; separation weight: 180 g) paprika-filled olives
1 sprig rosemary or 1 teaspoon dried rosemary
1 Egg
7-10 Tbsp Pepper
1 (approx. 2 kg) Turkey Breast
7-10 Tbsp Salt
12 TABLESPOONS Olive oil
2 Onions
1 large carrot
1/4 l clear chicken stock (instant)
250 g cherry tomatoes
500 g yellow peppers
375 g small mushrooms
4 TABLESPOONS White wine vinegar
1-2 TABLESPOONS Balsamic Vinegar
2 packages (25 g each) frozen onions with garlic
4 TABLESPOONS Oil
2-3 stem(s) thyme or 1 tsp dried thyme
250 g Sheep's cheese
250 g liquid sour cream
75 g Rocket
7-10 Tbsp fresh herbs
24 wooden skewers

Directions

1
Clean and wash the spring onions, quarter them lengthwise and cut them finely. Peel garlic and cut it roughly into pieces. Drain the olives and chop with the garlic in the universal chopper.
2
Wash the rosemary, dab dry, pluck the needles from the twig and chop finely. Mix spring onions, chopped olives, rosemary and egg. Season with pepper. Wash turkey breast, dab dry and cut lengthwise four times about 3 cm deep.
3
Season meat with salt and pepper. Put 4-5 tablespoons of olive oil in a fat pan or roasting pan. Place the meat in it. Put olive paste into the cuts and smooth it down. Peel the onions, clean and peel the carrot.
4
Cut both roughly into pieces and distribute around the turkey breast. Roast in the preheated oven (electric cooker: 175 °C/ gas: level 2) for about 1 1/2 hours. Pour on hot chicken soup after 25-30 minutes and ladle it over the turkey breast from time to time.
5
Wash the tomatoes for the vegetable skewers. Clean, wash and cut the peppers into pieces. Wash and clean the mushrooms. Mix vinegar, 1 pack of frozen onions with garlic, some salt and pepper.
6
Add 4 tablespoons of olive oil. Heat some oil in a frying pan and fry the mushrooms and the pieces of paprika one after the other and season with salt and pepper. Mix with the tomatoes and vinaigrette.
7
Let the vegetables draw a little. Wash the thyme, dab dry, remove leaves from the stems and chop. Crumble the feta cheese and stir it with the sour cream until smooth. Stir in thyme, remaining frozen onions with garlic and 2 tablespoons of olive oil.
8
Season with pepper and place in a small bowl. Sprinkle with remaining olive oil and garnish with herbs as desired. Clean, wash and drain the rocket. Put it on the wooden skewers with the marinated vegetables.
9
Cut the turkey breast into slices and arrange on a large plate with some vegetable skewers. Garnish with fresh herbs. Place the remaining skewers on a plate and pour the marinade and roast stock over them.
10
Add sheep's cheese sauce extra.