Monday, January 14, 2013

Julienne Cut Red Sweet Peppers And Zucchini Stuffed Fillet Of Turkey.

For Sunday lunch I wanted to make something special. Didn't have much in the fridge so I used some sweet red peppers and zucchini to stuff a 1 kg breast of turkey...

Serves 4-6

-  1 kg breast of turkey.

-  3 sweet red peppers cut julienne.

-  3 zucchini cut julienne.
-  1 Tbsp. zaatar.
-  2 Tbsp. balsamic vinegar.
-  2 Tbsp. powdered mustard.
-  1 Tbsp. grape juice molasses.
-  2 Tbsp. olive oil.
-  1 tsp. corn flour to thicken sauce.
-  Butcher's twine or net.


-  Preheat your oven at 150 degrees C with air.
-  Cut open breast of turkey by setting it shiny smooth face down, the lower part facing you.
-  Open breast thin and flat.

-  Sprinkle the zaatar all over the surface facing you.

-  Place red peppers and zucchini julienne in the center.

-  Roll as tight as  possible, and insert in net.
-  Sprinkle and pat surface of the roll of turkey with powdered mustard
-  Sprinkle freshly ground green pepper, salt, oil, dry sage, balsamic vinegar, and grape juice molasses.

-  Roast for 1½ hours with air at 150 degrees Celsius.

-  Take out from oven let it sit for about 10 minutes before slicing.

-  Thicken sauce with some corn flour. (I think I over did it here).

Bon Appétit,
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  1. Question: what survives the pounding better, turkey or chicken? I usually do chicken roulades but like the idea of trying turkey. But I have to buy a whole (large) turkey breast in order to try it ... that's why I'm asking about which pounds out easier.

  2. Thank you for your question. The thicker the piece the better which of course you pound between two pieces of cling foil or food grade polyethylene sheets. The trick is to open the piece of chicken or turkey breast by cutting it into flaps just like you would open a four flapped brochure. In both cases the smooth side of the breast faces down. Hope my answer helps you.