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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