Turkey rolls with herb spaetzle on plum-red wine sauce

Name: Turkey rolls with herb spaetzle on plum-red wine sauce
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 2 Onions; 100 g streaky smoked bacon; 4 discs Bacon; 200 ml + 5 tablespoons red wine (Merlot or Cabernet); 1 Branch rosemary; 1 Stalk Thyme; 200 ml Beef stock (glass); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 3-4 Tbsp Plum jam; 50 g Walnut kernels; 450 g Plums; 150 g Mushrooms; 2-3 TEASPOONS Fresh cream; 4 Turkey escalope (approx. 130 g each); 2 TABLESPOONS Oil; 200 g Finger carrots; 200 g Sweet peas; 1-2 TABLESPOONS Sauce thickener; 7-10 Tbsp wooden skewers

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

2 Onions
100 g streaky smoked bacon
4 discs Bacon
200 ml + 5 tablespoons red wine (Merlot or Cabernet)
1 Branch rosemary
1 Stalk Thyme
200 ml Beef stock (glass)
7-10 Tbsp Salt
7-10 Tbsp Pepper
3-4 Tbsp Plum jam
50 g Walnut kernels
450 g Plums
150 g Mushrooms
2-3 TEASPOONS Fresh cream
4 Turkey escalope (approx. 130 g each)
2 TABLESPOONS Oil
200 g Finger carrots
200 g Sweet peas
1-2 TABLESPOONS Sauce thickener
7-10 Tbsp wooden skewers

Directions

1
For the sauce, peel and finely dice the onions. Cut the bacon into small cubes. Put them with half of the onions in a pot and fry them. Gradually add 200 ml red wine.
2
Wash the rosemary and thyme and add to the red wine with the stock. Season with salt and pepper and bring to the boil. Add 1 tablespoon plum puree and simmer at low heat for about 30 minutes. Stir from time to time.
3
Chop the walnuts for the filling. Wash and stone the plums and cut into small cubes. Clean, clean and chop the mushrooms. Put walnuts, plums, mushrooms and remaining onions in a pan.
4
Add 5 tablespoons of red wine and bring to the boil. Add crème fraîche and 2-3 tablespoons of plum jam. Season with salt and pepper, let it cool down a bit. Wash the turkey escalopes, dab dry and tap flatter.
5
Season with salt and pepper. Spread the mushroom filling on the cutlets, place bacon on top, roll up tightly and pin with a wooden skewer. Heat the oil in a pan and fry the rolls all around.
6
Add 8 tablespoons of water, bring to the boil, cover and simmer over a low heat for 10-15 minutes. Peel the carrots and leave some green. Clean and wash the mangetouts. Steam vegetables in a little salted water for about 5 minutes in a closed pot.
7
Pour sauce through a sieve, bring to the boil again and thicken with sauce thickener. Spätzle are delicious with it.