Small turkey roulades on curry rice from the wok
easy
40 mins
40 mins
Ingredients
- 4 thin turkey escalopes (approx. 150 g each)
- 8 discs Breakfast bacon (Bacon, approx. 40 g)
- 8 dried prunes
- 7-10 Tbsp Pepper
- 4 TABLESPOONS Oil
- 150 g Glutinous rice
- 2 TABLESPOONS Curry
- 1 TEASPOON pickled green pepper
- 300 ml Poultry fund
- 1 collar Spring onions
- 1 Apples
- 7-10 Tbsp Salt
- 7-10 Tbsp some chives
- 8 wooden skewers
Directions
- 1
Rinse turkey escalope cold, dab dry and cut in half lengthwise. Cover each with a slice of bacon and a plum, roll up and stick together with a wooden skewer. Season with pepper. Heat oil in a wok. Fry the turkey rolls for about 10 minutes while turning, remove from the wok.
- 2
Pour off the oil to approx. 1 tablespoon. Sauté the rice in it and dust with curry. Add green pepper. Pour in the stock and let the rice swell at low heat for about 10 minutes. Stir several times in between. Clean, wash and chop the spring onions. Wash the apple thoroughly, rub dry and cut into quarters. Remove core, cut apple quarter into pieces. Add spring onions and apple to the rice shortly before the end of the cooking time.
- 3
Clean, wash and chop the spring onions. Wash the apple thoroughly, rub dry and cut into quarters. Remove core, cut apple quarter into pieces. Add spring onions and apple to the rice shortly before the end of the cooking time. Mix in turkey roulades, season with salt and curry if necessary. Garnish with some chives if you like.
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