Turkey leg and white bread and asparagus rolls

Name: Turkey leg and white bread and asparagus rolls
Cook time: 2 h 45 min
Total time: 2 h 45 min
Yield: 4
Ingredients: 2 Branches of rosemary; 4 Garlic cloves; 1 (approx. 900 g) Medium sized triggered turkey leg; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 Carrots; 1 Onion; 300 g Celeriac; 1 Stalk leek (leek); 3 TABLESPOONS Sunflower oil; 1/4 l dry red wine; 150 g Mountain cheese; 200 g Double cream cream cheese; 2 Egg yolk (size M); 12 Stalks of green asparagus; 12 discs pane tostato molto fresco; 5 TABLESPOONS Whisky; 2 TABLESPOONS Maple syrup; 80 g Butter; 1 TABLESPOON Cornstarch; 7-10 Tbsp Kitchen yarn; baking paper; 7-10 Tbsp Aluminium foil

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
165 mins

TOTAL TIME
165 mins

Ingredients

Servings: 4

2 Branches of rosemary
4 Garlic cloves
1 (approx. 900 g) Medium sized triggered turkey leg
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 Carrots
1 Onion
300 g Celeriac
1 Stalk leek (leek)
3 TABLESPOONS Sunflower oil
1/4 l dry red wine
150 g Mountain cheese
200 g Double cream cream cheese
2 Egg yolk (size M)
12 Stalks of green asparagus
12 discs pane tostato molto fresco
5 TABLESPOONS Whisky
2 TABLESPOONS Maple syrup
80 g Butter
1 TABLESPOON Cornstarch
7-10 Tbsp Kitchen yarn
baking paper
7-10 Tbsp Aluminium foil

Directions

1
Wash the rosemary, shake dry, pluck the needles from the twigs and chop roughly. Peel garlic and chop coarsely. Wash the meat, dab dry, season with salt and pepper. Season the inside of the leg with garlic and rosemary. Roll up roast and tie with kitchen string
2
Peel the carrots, onion and celery. Clean and wash the leek. Roughly dice the prepared vegetables. Heat oil in a frying pan. Fry all around for about 4 minutes. Add vegetables and fry for another 3 minutes. Braise in a closed roaster in a preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: level 2) for about 2 hours. After approx. 1 hour, deglaze with wine and 400 ml water
3
Grate mountain cheese for the asparagus rolls. Mix cream cheese, mountain cheese and egg yolks. Season with salt and pepper. Wash the asparagus and cut off the woody ends. Cut the stalks in half and blanch them in boiling salted water for about 2 minutes and rinse in cold water. Remove the stalks, let them drain and dab dry with kitchen paper. Cut off bread crust. Roll slices flat with a cake roll. Spread the cheese cream on the slices. Roll 1 asparagus stick into each slice of bread and chill
4
Mix whisky and maple syrup. During the last approx. 45 minutes of frying, spread it over and over again. Melt butter. Spread a thin layer of butter on the asparagus rolls. Cut the rolls in half crosswise and spread them on a baking tray lined with baking paper. Put the baking tray in the oven for the last 20 minutes. Increase oven temperature (electric cooker: 200 °C/ circulating air: 175 °C/ gas: level 3)
5
Remove the roast, bake the rolls in the oven for another 10 minutes until crispy. Remove the roast from the roaster and beat in aluminium foil to keep it warm. Pour the sauce mixture into a sieve. Pour the stock into a pot. Stir starch and 2 tbsp. water until smooth. Bring sauce to the boil, add starch while stirring, bring to the boil again and simmer for about 2 minutes. Season to taste with salt and pepper. Cut the roast into slices. Arrange asparagus rolls, roast and sauce