Recipes
Recipes
Turkey and Macadamia Roll
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This is a very easy meal for large groups, although it can be made in a half portion for smaller groups. It can be served hot, straight from the oven or served up in thin slices cold. Galeru make a beautiful conserve out of lillypilly berries, which compliments the turkey well. |
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Ingredients... |
1 double Dakota Vale turkey breast (approx. 1.5 kg) |
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Method... |
Prepare the capsicums by cutting into quarters, de-seeding them and then placing them under a hot grill or over an open flame until the skin is scorched. Place capsicums into a sealed plastic bag for a few minutes to allow them to sweat. The skin should now come off quite easily. Set aside. Rinse spinach leaves and set aside also. Prepare the turkey by placing the turkey breast on a large chopping board and by using a meat tenderiser, even up the thickness of the turkey. By placing a sheet of plastic wrap on top of the turkey you can minimise damage to the flesh. This can also be done with a rolling pin. Try to urge the turkey breast into a rectangular shape approximately one inch thick. Place a large sheet of plastic wrap onto the surface, which you are to work on. Place the prosciutto slices in a row vertically along the centre of the plastic, roughly the same size and shape of the turkey. Then lay the turkey on top. Spread the macadamia paste evenly over the turkey, layer with spinach leaves and then the capsicum pieces. The turkey is now ready to roll up. Use the plastic to help keep everything in place pulling the plastic back as it is rolled in. When the turkey is rolled up, place it onto a lightly greased baking dish, seam side down. Use several skewers to secure the turkey in a firm roll while it is baking otherwise it will tend to want to unroll. Drizzle macadamia oil over the roll and then cover the tray with foil. Bake at 240ºC for ½ an hour. Remove foil and bake for a further ½ an hour. To serve hot, slice into inch thick pieces and serve with some Rainberry conserve. |