One evening I looked in the fridge and I had some turkey breast steaks left from the other day that I had to make because they would have gone bad otherwise. I didn’t actually have any meal plan in my head for that night so I started to look for ingredients in the kitchen that I can use to make a decent dinner, and the result was worth a note.
I normally keep lots of different spices and herbs at home because I like experimenting with them and discovering new flavours using the same ingredients seasoned a different way. In this case I used rosemary and thyme on the turkey steaks, but just easy with these herbs, they have quite a strong flavour and we don’t want to overdo this spice thing at all. Sometimes the less is more.
The ricotta balanced the dryness of the turkey in the rolls, made them more creamy and so more enjoyable.
Serves 2 people.
Ingredients:
3 turkey breast steaks
4 tbsp (80 g) ricotta cheese
Quarter of red cabbage
200 g brussels sprouts
50 g couscous
7-8 roasted hazelnuts - crushed
Sea salt & black pepper
1 teaspoon brown sugar
2 tbsp olive oil
Rosemary to taste
Thyme to taste
Method:
Preheat the oven to 180 degrees C.
Cut the brussels sprouts in halves, put them on a baking tray, season with salt and pepper, add some olive oil on the top and roast for about 20 minutes.
Season the meat with salt, pepper, thyme, and rosemary, then spread the ricotta on them, add the crushed hazelnuts and roll up tightly. Use a toothpick to make sure they stay closed during roasting. Warning! Don’t forget to remove all toothpicks when the meat is ready because they can cause serious injuries.
Roast the turkey rolls for about 15 minutes above the sprouts in the oven.
Slice the red cabbage thinly and cook in a pan with some olive oil for about 10 minutes until soft. Season with salt. Add the brown sugar in the end and mix until the sugar has dissolved, and the cabbage is nicely caramelised.
Prepare the couscous following the instructions on the package.
When the turkey is ready, remove the toothpicks and slice up the rolls.
Serve hot and enjoy!
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