Turkey roll roast with broccoli and apricots

Name: Turkey roll roast with broccoli and apricots
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 2 Onions; 1 can(s) (425 ml/dead weight 250 g) Apricots; 200 g Double cream cream cheese; 1 Protein (size M); 1 TABLESPOON Semolina; 7-10 Tbsp Salt; 7-10 Tbsp ground cilantro; 7-10 Tbsp Cayenne pepper; 1 kg Turkey Breast; 3 TABLESPOONS Oil; 300 ml Vegetable broth; 1 kg Broccoli; 30 g Almond slivers; 40 g Butter or margarine; 5-6 Tbsp White wine; 1-2 TEASPOONS Cornstarch; 7-10 Tbsp freshly ground pepper; 7-10 Tbsp Kitchen yarn

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

2 Onions
1 can(s) (425 ml/dead weight 250 g) Apricots
200 g Double cream cream cheese
1 Protein (size M)
1 TABLESPOON Semolina
7-10 Tbsp Salt
7-10 Tbsp ground cilantro
7-10 Tbsp Cayenne pepper
1 kg Turkey Breast
3 TABLESPOONS Oil
300 ml Vegetable broth
1 kg Broccoli
30 g Almond slivers
40 g Butter or margarine
5-6 Tbsp White wine
1-2 TEASPOONS Cornstarch
7-10 Tbsp freshly ground pepper
7-10 Tbsp Kitchen yarn

Directions

1
Onions peel, halve and in columns cut. Drain the apricots, dice half of them. Mix cream cheese, egg white and semolina. Stir in diced apricots. Season with salt, coriander and cayenne pepper.
2
Cut and open the turkey breast several times horizontally, but do not cut through the meat completely, so that a long, approx. 2 cm thick piece is formed. Salt the meat and spread with the cream cheese mixture, leaving a 2 cm wide edge all around.
3
Roll up the meat and tie with kitchen string like a rolled roast. Season the roast with salt. Heat oil in the roaster and fry the roast all around. Add the onions. Pour on broth. Cook the roast in the preheated oven (electric cooker: 175 °C/ gas: level 2) for about 45 minutes.
4
In the meantime, wash and clean the broccoli and divide it into bite-sized florets. Steam in some salted water for about 8 minutes. Cut the rest of the apricots into slices. Roast the almonds in a pan without fat until golden brown.
5
Melt the fat. Drain broccoli. Swirl the apricots and broccoli in the fat, season with salt and sprinkle the almonds over them. Pour the broth through a sieve. Add white wine and bring to the boil. Mix starch with 2 tablespoons of water and stir into the stock.
6
Cook for about 5 minutes while stirring. Season with salt, pepper and coriander. Cut the roast open and arrange on a plate with vegetables. Serve with the sauce. It goes well with rice, for example.