Summer turkey roll roast with ratatouille

AUTHOR
Kate Willis
DIFFICULTY
very easy
RATING
4 1
COOK TIME
150 mins
TOTAL TIME
150 mins

Ingredients

Servings: 4
  • 6 Stem(s) Marjoram
  • 9 Stem(s) Oregano
  • 6 Branches of rosemary
  • 150 g Double cream cream cheese
  • 3 TABLESPOONS Breadcrumbs
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 1 Egg yolk (size M)
  • 1 (approx. 1.2 kg) ruptured turkey leg
  • 5-7 TABLESPOONS Oil
  • 1 Courgettes (250-300 g)
  • 1 (approx. 300 g) Aubergine
  • 500 g Tomatoes
  • 3 Shallots
  • 1 red and yellow pepper
  • 2 Garlic cloves
  • 2 stem(s) Basil
  • 3 Stem(s) Thyme
  • 2 TABLESPOONS Tomato paste
  • 100-150 ml Vegetable broth
  • 1 pinch Sugar
  • 200 g ribbon noodles
  • 7-10 Tbsp Kitchen yarn

Directions

  1. 1

    For the filling, wash marjoram, 6 stalks of oregano and 4 sprigs of rosemary, shake dry, pluck leaves or needles from the stalks/twigs and chop. Mix cream cheese, herbs and breadcrumbs. Season to taste with salt and pepper, stir in egg yolk. Wash the meat, dab dry and season with salt. Spread cream cheese on the meat side and tie with kitchen string to a rolled roast. Heat 2 tablespoons of oil in a roaster. Brown the meat in it all around for about 10 minutes. Finish cooking in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 2 hours

  2. 2

    For the ratatouille, wash and clean the zucchini, eggplant and tomatoes and cut them into pieces separately. Peel the shallots and cut them into small cubes. Halve the peppers, clean, wash and cut into pieces. Peel garlic and chop finely. Wash basil, thyme, 3 stems of oregano and 2 sprigs of rosemary and shake dry. Pluck off leaves or needles, except for some thyme for garnishing, and chop finely. Heat 2-3 olive oil in a frying pan. Sauté the aubergines and bell peppers for 4-5 minutes while turning. Season with salt and pepper and remove. Heat 1-2 tablespoons of oil. Fry shallots, garlic, zucchini and tomatoes for 4-5 minutes. Add the removed vegetables again. Stir in tomato paste and chopped herbs and fry briefly. Add stock little by little, season with salt, pepper and sugar. Covered vegetables and cook for 5-10 minutes at medium heat. Cook pasta in boiling salted water according to package instructions

  3. 3

    Remove the finished roast and let it rest for about 5 minutes. Cut the roast into slices and arrange on a plate with the vegetables. Garnish with thyme. Serve the pasta in a bowl with it

Nutrition Facts

KCAL
850 kcal
CARBS
46 g
FATS
40 g
PROTEINS
74 g