Turkey roulade

Name: Turkey roulade
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 150 g green olives without stone; 2 bundles (500 g each) green asparagus; 4 Branches of rosemary; 8 (à 100 g) Turkey escalope; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 8 discs Serrano ham; 100 g Almonds with skin; 3 TABLESPOONS Olive oil; 4 TABLESPOONS dry sherry; 100 ml Poultry stock

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

150 g green olives without stone
2 bundles (500 g each) green asparagus
4 Branches of rosemary
8 (à 100 g) Turkey escalope
7-10 Tbsp Salt
7-10 Tbsp Pepper
8 discs Serrano ham
100 g Almonds with skin
3 TABLESPOONS Olive oil
4 TABLESPOONS dry sherry
100 ml Poultry stock

Directions

1
Chop olives. Wash the asparagus, cut off the ends and slice the stalks lengthwise. Wash rosemary, shake dry, pluck lower needles from twigs and chop finely.
2
Wash the meat, dab dry, and thinly flatten with a flattening iron or meat tenderizer. Season with salt and pepper. Cover with 1 slice of ham. Spread 2 tablespoons of olives on each slice. Sprinkle with chopped rosemary.
3
Wrap the meat as tightly as possible into roulades and pin with rosemary twigs. Cut the protruding twig a little shorter. Roughly chop the almonds. Heat 2 tablespoons of oil in a pan. Fry the roulades evenly all round for about 5 minutes.
4
Meanwhile, heat 1 tablespoon of oil in a second pan or a shallow saucepan. Roast the almonds for about 2 minutes while turning. Add the asparagus. Braise for 1 minute and pour on the stock. Continue cooking for about 3 minutes.
5
Remove the roulades from the pan and keep warm. Dissolve the gravy with sherry, reduce, add the chicken stock and bring to the boil briefly. Arrange asparagus and roulades with roast jus on plates.