Roasted turkey rolls with beetroot chutney

Name: Roasted turkey rolls with beetroot chutney
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 5 small beetroot (about 650 g); 8 (approx. 400 g) Shallots; 7 TABLESPOONS Oil; 2 Star Anise; 1/2 Cinnamon stick; 50 g Sugar; 100 ml + 2 tablespoons white balsamic vinegar; 200 ml dry red wine; 100 ml apple juice; 1 TABLESPOON Mustard seeds; 3 TABLESPOONS Plum jam; 3 TABLESPOONS Whole milk yoghurt; 1 TEASPOON medium hot mustard; 1 TEASPOON Honey; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 3 TABLESPOONS Pine nuts; 100 g Lamb's lettuce; 12 (approx. 1 kg) small turkey escalopes; 6 (approx. 100 g, e.g. Black Forest ham) large slices of raw ham; 125 g Fresh goat cheese; 7-10 Tbsp Disposable gloves; 7-10 Tbsp Cling film; 7-10 Tbsp wooden skewers

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

5 small beetroot (about 650 g)
8 (approx. 400 g) Shallots
7 TABLESPOONS Oil
2 Star Anise
1/2 Cinnamon stick
50 g Sugar
100 ml + 2 tablespoons white balsamic vinegar
200 ml dry red wine
100 ml apple juice
1 TABLESPOON Mustard seeds
3 TABLESPOONS Plum jam
3 TABLESPOONS Whole milk yoghurt
1 TEASPOON medium hot mustard
1 TEASPOON Honey
7-10 Tbsp Salt
7-10 Tbsp Pepper
3 TABLESPOONS Pine nuts
100 g Lamb's lettuce
12 (approx. 1 kg) small turkey escalopes
6 (approx. 100 g, e.g. Black Forest ham) large slices of raw ham
125 g Fresh goat cheese
7-10 Tbsp Disposable gloves
7-10 Tbsp Cling film
7-10 Tbsp wooden skewers

Directions

1
Peel and dice beetroot and shallots (Use disposable gloves for beetroot). Heat 5 tablespoons of oil in a frying pan. Add prepared vegetables, star anise and cinnamon stick and fry over medium heat for about 5 minutes
2
Add sugar and let it caramelize for 2-3 minutes. Deglaze with 100 ml vinegar, red wine and apple juice. Add mustard seeds, plum puree and 500 ml water and let it boil down at low heat. As soon as the liquid has evaporated, gradually add another 500 ml of water and boil down to a chutney
3
Mix yoghurt, mustard, honey, 2 tablespoons vinegar and 2 tablespoons water to a salad dressing. Season to taste with salt and pepper
4
Roast the pine nuts in a pan without fat until light brown and take them out. Wash and clean the lamb's lettuce
5
Tap the escalopes between two layers of foil flatter, season with salt and pepper. Cover each with 1/2 slice of ham, spread 1 teaspoon of goat's cream cheese evenly on top, roll up and pin. Heat 2 tbsp. oil in a frying pan. Fry the rolls in it until light brown all around and cook them for about 10 minutes at medium heat.
6
Arrange 3 turkey rolls with a few spoons of beetroot chutney on plates. Mix lamb's lettuce with dressing and add