A top-notch side dish: Apple wrapped in Pork Belly.
Ingredients
2 packs HANDL TYROL Tyrolean bacon PGI belly bacon
3-4 thin turkey cutlets (150 g each)
40 g hazelnuts
120 g cream cheese
2 sprigs fresh rosemary
40 g dried plums
Salt and pepper
2-3 tbsp breadcrumbs
2 tbsp olive oil
Poppy seed crumbs
30 g butter
3 tbsp breadcrumbs
2 tbsp poppy seeds
Black salsify
600 g black salsify
1 dash of milk
Juice of ½ lemon
A little rosemary
¼ tsp salt & pepper
2 tbsp olive oil
2 tbsp butter
Sauce
1 shallot
75 g HANDL TYROL fine bacon cubes
1 small apple
100 ml white wine
300 ml port wine
1 tbsp butter
A little whipped cream
A true Tyrolean classic: Tyrolean bacon PGI belly bacon
Method
Level of difficulty:
Advanced
Turkey roulade
- Rinse the turkey breast under cold water and pat dry. Cover with plastic wrap and pound flat. Optional: For a more precise shape, cut the cutlet into a rectangle.
- Chop the prunes, hazelnuts, and rosemary needles.
- Mix the hazelnuts and rosemary with the cream cheese. Bind with 2-3 tablespoons of breadcrumbs. Season with salt to taste.
- Place the cutlets side by side on plastic wrap. Season the meat with salt and pepper. Spread with the cream cheese mixture. Place the prunes in the center. Roll tightly into a roulade using the plastic wrap.
- Arrange the bacon slices on a sheet of baking paper to form a lattice. The length should correspond to the length of the roulade (for a roulade with 3 cutlets: place 6 x 2 strips of bacon lengthwise, “weave” with approx. 12 slices).
- Roll the roulade out of the foil onto the bacon coating. Wrap it in the bacon slices using the baking paper.
- Preheat the oven to 100 °C top/bottom heat. Place the roulade on the baking paper in the oven and roast for 10 minutes. Remove the roulade from the oven and keep warm.
Black salsify
- Add a dash of milk to a bowl of cold water. Peel the black salsify with gloves. Place in the milk water until all are prepared.
- Preheat the oven to 200°C fan oven.
- Drain the black salsify well and place on a baking sheet lined with parchment paper. Drizzle with lemon juice and oil, mix and season with salt, pepper and a little rosemary. Sprinkle with flakes of butter. Bake in the oven for approx. 20 minutes.
Poppy seed crumbs
- For the poppy seed crumbs, heat the butter in a small saucepan, allow to foam slightly and brown. Mix in the breadcrumbs and poppy seeds, season with salt and roast until golden brown.
- Roll the black salsify in the poppy seed crumbs.
Sauce
- For the sauce, finely dice the shallot and apple. Fry in a pan together with 75 g of diced bacon. Deglaze with white wine and port wine and bring to the boil. Allow the liquid to reduce slightly.
- Before serving, stir in cold butter cubes and refine with 2 tablespoons of whipped cream. Season to taste with salt and pepper.
Serving
- Toss the roulade in a pan with hot butter and pour over the sauce. Place the black salsify in the middle of a flat plate. Remove the roulade from the pan and slice. Arrange next to or on top of the black salsify and serve with the sauce.
Tip: For a particularly delicate result, thicken the filling with an egg yolk.