Turkey roulade with pineapple sauce

Name: Turkey roulade with pineapple sauce
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 4 Turkey escalope (approx. 150 g each); 8 Washer/s (thin) Tyrolean bacon; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 TABLESPOONS Wild cranberries (glass); 3 TABLESPOONS Oil; 200 g Basmati rice; 1 can(s) (à 580 ml) Pineapple pieces; 1 TABLESPOON yellow curry paste; 1 pck (200 g each) Pineapple cream cheese (e.g. from Buko); 3 Stem/s Mint; 1 large freezer bag; 7-10 Tbsp wooden skewers

AUTHOR
Xavier Baldwin

DIFFICULTY
very easy

RATING

Before its short guest appearance in the frying pan, the turkey roulade comes into the mask, where it is prepared with cranberries. A dream combination!

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

4 Turkey escalope (approx. 150 g each)
8 Washer/s (thin) Tyrolean bacon
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 TABLESPOONS Wild cranberries (glass)
3 TABLESPOONS Oil
200 g Basmati rice
1 can(s) (à 580 ml) Pineapple pieces
1 TABLESPOON yellow curry paste
1 pck (200 g each) Pineapple cream cheese (e.g. from Buko)
3 Stem/s Mint
1 large freezer bag
7-10 Tbsp wooden skewers

Directions

1
Wash the meat, dab dry and tap flat between a cut open freezer bag. Place 2 slices of bacon slightly overlapping on the work surface. Place 1 turkey escalope each on top. Season with a little salt and pepper. Spread 1 tbsp. cranberries on each. Fold the long sides approx. 1⁄2 cm inwards. Roll up the cutlets and wrap the bacon in them. Fix it with wooden skewers.
2
Heat the oil in a large frying pan. Fry the roulades in it all around for about 15 minutes. In the meantime cook the rice in boiling salted water according to the instructions on the packet.
3
Remove the roulades from the pan and keep warm. Sweat curry paste briefly in the frying fat. Add pineapple and juice, bring to the boil and simmer for about 4 minutes at low heat. Stir in cream cheese by the spoonful. Season pineapple sauce with salt.
4
Wash mint, shake dry, pluck off leaves and chop coarsely. Cut roulades into pieces as desired. Arrange on plates with rice and sauce. Sprinkle with mint.