Friday, 4 May 2012

Turkey Saltimbocca Skewers

Turkey fillets flattened and rolled up with red pepper pesto, sage leaves and Parma Ham, then cut into short pieces and skewered. I served mine on jewelled amaranth, and as I was eating it suddenly panicked about the syn value of amaranth. I always assumed it was syn free, and checking it afterwards I was right. Phew! Amaranth is a grain that was popular with the Aztecs and ancient Mexicans, and is regaining popularity as a healthy alternative to rice or couscous. I simmered mine in some stock with chopped red and green peppers and baby sweetcorn.

The plates were a gift from a very good friend in Texas, and the skewers I brought back from  Burkina Faso. 

Turkey Saltimbocca Skewers

Serves 2
Syn Free on Extra Easy

300g turkey fillets
½ red pepper
50g tomato purée
bunch sage leaves
4-5 slices Parma Ham (same amount as the number of turkey fillets)

Flatten the turkey fillets as much as you can, either by using a kitchen mallet or a rolling pin, covering the meat with cling film to stop it splitting. Liquidise the half a red pepper and mix with the tomato purée, then spread on each of the flattened turkey fillets. Place the sage leaves on top and then the ham. Roll up from the long side and cut each roll into slices around one inch thick. Thread the slices on to skewers, ensuring that the ends of the rolls are secured well. Grill on a high heat for 10-15 minutes, until the turkey is cooked. Serve with accompaniments of your choice.

WARNING: if using metal skewers, they will be hot. I know, I am sporting two nice little blisters as I write this. 

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