Tuesday 4 March 2014

Turkey Escalopes Stuffed with Spinach and Cream Cheese

I’ve wanted to stuff some meat for a long time! Escalopes are the perfect medium for that, and you can easily use pork, chicken, and beef would go especially nice with this recipe. I used turkey in this particular recipe but like I said, anything will do. I couldn’t quite get them to ‘roll’ like a roulade, but I ended up just pounding the fillets out and folding them in half and baking them with a tooth pick (soaked of course so they won’t burn). I love these and I hope you do too. You can also use this as inspiration for finding fillings of your own. This recipe serves 2-4 depending on how hungry you are!
Turkey escalopes stuffed with spinach and cream cheese.
Serve with any dipping sauce you'd like! I like cranberry.

350-500g turkey escalopes of similar size
75g extra light cream cheese
150g frozen chopped spinach defrosted and drained thoroughly
½ diced red onion
½ red pepper sliced thinly
1 garlic clove crushed
½ tbsp. light olive oil
Salt and pepper to taste

To Start:
Soak about 6 tooth picks in water.
Heat the oven to 200C.
In between two pieces of wax paper or cling film, pound out the escalopes until thin.
Heat a large pan with the oil until smoking hot.
Season the escalopes and pan sear on one side in the hot pan, only to get color but not to cook through.
Remove from pan and set aside.

To Assemble and Cook:
Mix the spinach, cream cheese, crushed garlic, and red onion together in a bowl.
Spread a layer onto the flat escalope, top with a few slices of thin red pepper.
Fold over and secure with a tooth pick.
Bake in a hot oven for about 45 minutes.

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