> Lemon and Strawberries: Turkey roulades with sun dried tomatoes and mozzarella

Wednesday, July 22, 2015

Turkey roulades with sun dried tomatoes and mozzarella

It's one of the experimental meals I've made when I couldn't decide what to cook for a dinner. I had some turkey fillets and wanted to make something different than simply fried or with some sause. Quick look into my pantry and I've decided to create these small roulades stuffed with dried tomatoes, mozarella cheese and olives.
It's a delicious and light combination, perfect for the Summer!

  • 2-3 turkey fillets
  • handfull olives 
  • 5-6 sun dried tomatoes
  • 1 ball (125g) mozzarella
  • few slices edam cheese
  • salt, pepper
  • oregano
  • 1/2 glass water
  • toothpicks 

Tenderise fillets (if they're very thick, cut them through first) - they're shouldn't be too thin, as they might tear and also not too thick to be able to roll them easily - about 5 mm thick is good enough.
Sprinkle with salt and pepper.
Cut tomatoes and mozzarella into small pieces. Remove seeds from olives and cut them too. Mix ingredients for the stuffing.
Put 1-2 tbs of stuffing in the middle of a fillet and carefully roll it into roulade - fold one end and sides to close the ends or a roulade and then roll it.

Secure the edge with a toothpick to make sure it won't open while being cooked. When you've got all of roulades ready, place them in a fireproof deep dish one next to another.
Add extra salt, pepper, sprinkle with oregano and pour the water. Let it simmer (covered) in an oven preheated to 200°C (392°F) for about 20 minutes or until you see the meat is cooked completely.
Take the dish out, remove toothpicks, place slices of cheese on top and put it back into the oven for another 10 minutes for the cheese to melt and get a little bit crunchy on top.

Serve while warm with rice and fresh salad or with mashed potatoes.

Bon Appetit!

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