Your guests will be impressed with Turkey and Pesto Rice Roulades. It’s a great way to present a perfect recipe for a get-together. You can never go wrong by following these step-by-step guide.
Impressive Turkey and Pesto Rice Roulades
1 Garlic clove, crushed
4 slices Parma ham
2 tablespoon Olive oil
2 tablespoon Prepared pesto sauce
2 tablespoon Parmesan cheese, grated
2 tablespoon Pine nuts, lightly toasted and chopped
4 Turkey steaks, about 5 oz each
4 oz Cooked white rice
2 fl oz White wine
1 oz Unsalted butter, chilled
Salt and freshly ground black pepper
Freshly cocked spinach
Freshly cooked pasta
Put the rice in a bowl and add the garlic, Parmesan cheese, pesto and pine nuts. Stir to combine the ingredients, then reserve.
Place the turkey steaks on a chopping board and, using a sharp knife, cut horizontally through each steak, without cutting right through. Open up the steaks and cover with baking parchment. Flatten slightly by pounding with a meat mallet or rolling pin.
Season each steak with salt and pepper. Divide the stuffing equally among the steaks, spreading evenly over one half. Fold the steaks in half to enclose the filling, then wrap each steak in a slice of Parma ham and secure with cocktail sticks.
Heat the oil in a large frying pan over medium heat. Cook the steaks for 5 minutes, or until golden on one side. Turn and cook for a further 2 minutes. Push the steaks to the side and pour in the wine. Allow the wine to bubble and evaporate. Add the butter, a little at a time, whisking constantly until the sauce is smooth. Discard the cocktail sticks, then serve the steaks drizzled with the sauce and serve with spinach and pasta.