members recipes

These turkey roulades go very nice with the fennel risotto I have already posted on foodwise and that you can also see on the photo. The parma ham is all crispy and the turkey still soft and juicy. You can also use chicken breast filet if you want!

I´d recommend a chilled white wine to go with it.

Ingredients
6 pieces of turkey, 50 g each

6 slices of parma ham

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2 tsp mustard

1 tsp honey

half a tsp sage

crushed pepper

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olive oil extra

Method
Mix the mustard, honey, sage and crushed pepper in a little bowl.

Lay the parma ham slices on your working surface. Coat them with the flavoured mustard and put the turkey pieces on them, wrap them up. The ends are not supposed to be covered btw!

Preheat the oven to 140°C.

Heat up a pan, pour some olive oil into it. Place the roulades in the pan, make sure you place them in the pan so the end of the ham is on the bottom first. This way you make sure the roulades won´t unwrap themselves later.

Quickly roast the roulades on all sides and place them in a oven-proof dish, put it in the oven. Leave them there for about 10 minutes. Check on them after 5 minutes, though, because the time the turkey needs to cook through depends on how thick your slices are! Mine took 10 minutes.

Serve them on risotto.