- Prep: 2 hours
- Cook: 30 min
- Yield: 2 servings
Ingredients
For Marination
1 turkey breast
100 ml cranberry juice
30 gm mustard sauce
30 gm garlic, chopped
5o ml olive oil
3 gm thyme
8 gm sea salt
2 gm – Peppercorn
For Stuffing
50 gm red or yellow bell pepper
40 gm spinach
salt & pepper
20 gm English cheddar
Accompaniment
30 gm beetroot
30 gm carrot
30 gm asparagus
30 gm musrard pomme puree
5 gm mustard crass
Directions
1. Take one turkey breast marinate it with ingredients mentioned in the ingredient list and put it in the refrigerator for 2 hours.
2. Make a stuffing with sauteed spinach, chopped bell peppers and cheese.
3. Season and mix it nicely. Take turkey breast out of the refrigerator, cut it from the centre and hammer it evenly till it becomes double in size.
4. Stuff flattened breast with bell pepper and spinach mixture and roll it tightly with the help of foil.
5. Keep it in the refrigerator for another hour till the roulade becomes firm.
6. Bake it at 165°C for half an hour. Take out roulade from oven apply cranberry reduction and cut it in 60 gm roundels.
7. Plate it and serve it hot.
