Description
Suggest to try another quite diet version of my favorite series "what to put on the bread". Juicy, tender Turkey meat with a piquant mustard and a hint of nut inclusions. Very we like this loaf. Delicious as a main dish, and as meats for the holiday table are good and just a piece of toast for morning tea, and to work with him, as it is not a harmful snack. And to You, tasty or not?
Ingredients
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Breast of Turkey
1 kg
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Walnuts
1 handful
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Beetroot leaves
1 handful
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Paprika sweet
2 tsp
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Mustard
1 Tbsp
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Narsharab
1 Tbsp
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Water
1 l
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Salt
2 Tbsp
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Bay leaf
2 piece
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Black pepper
10 piece
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Allspice
2 piece
Cooking
The Turkey breast to align along the perimeter, careful to discourage, trying to align a piece of meat and thickness
For the marinade boil water with the Bay leaf, salt and 2 pepper. The marinade cool down completely. Load it the Turkey breast for a day, low at night.
For the filling, grind the nuts in a large crumb. No need to use a blender, otherwise you get porridge. Better to fold the walnuts in a thick plastic bag and pound them with a hammer.
Mix the walnuts with mustard (mild) and Narsharab sauce, mix well.
Breast out of the marinade, dry. Spread evenly over the surface of the filling
The filling to cover the chard leaves or beet leaves. In the spring good to be young vine leaves, now quite suitable pickled, washed and dried.
Twist meat into a tight roll, bandaging thread.
Put on a baking tray lined with foil, sprinkle the rolls with paprika
Cover the loaf with foil sheet and bake at 200 degrees for at least an hour, I bake 1 hour and 15 minutes, focus on your oven.
Here is the end result. A piece of hot roll went for dinner. And with the remaining piece of string, do not remove until cool, if you want to get tight, not falling apart when cutting meat.
Try!
Maybe You will like it?
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