Turkey Roulades With Tomato and Watercress Sauces |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This recipe may seem difficult but it's worth it when your dinner guests take a whiff of it! Ingredients:
7 ounces whole tomatoes, chopped |
1 onion, shredded |
1 garlic clove, minced |
1 teaspoon chopped fresh oregano |
1/2 bunch watercress |
3/4 cup yogurt, strained |
1/2 bunch watercress |
1 small onion, shredded |
salt and pepper |
1 pinch nutmeg, grated |
4 (3 ounce) cutlets turkey, flattened to 1/4 in thickness |
2 tablespoons butter |
1/3 cup chicken bouillon |
Directions:
1. Make the tomato sauce by placing the tomatoes, onion, garlic and oregano in a saucepan. Bring to a boil and cook for 4-5 minutes, until thick and pulpy, stirring 4-5 times. Puree in a blender or food processor. Season, return to a clean saucepan and set aside.
2. Place the watercress and yogurt in a food processor. Puree until smooth, season and place in a small pan.
3. Place the watercress and onion in a food processor and blend to a puree. Season with salt, pepper and nutmeg, and spread over the turkey.
4. Roll up and secure with a wooden toothpick or string. Heat the butter in a skllet and fry the turkey gently to brown. Add the bouillon, cover anad cook for 10 minutes or until cooked.
5. Heat the sauces and pour onto 4 warmed plates, so that each sauce covers half teh plate.
6. Slice the turkey and arrange on top of the sauce. Serve.
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