34
34
Meat
Preparation: 30 min
Cooking: 30-35 min at 100°C
Serves 4
4 very thin turkey escalopes
4 thin slices Parma ham
2 sprigs thyme
800g peas
2 spring onions or 4 tbsp
chopped onion
50g 1 tbsp butter
200ml crème fraîche
4 tbsp chopped chervil
Freshly-ground mixture of
black peppercorns, coriander
and cardamom
Table salt
1.
Pour a litre of water into the water tank. Place
the peas in a steamer basket, cover and cook for
15-20 min. Drain, set aside 600g peas and
blend the rest to a puree.
2.
Season the turkey escalopes with the spice
mixture, scatter with thyme, cover with a slice of
ham and top with 1 tbsp of pea purée. Roll them
up and secure with string, if necessary.
3.
Arrange the turkey rolls in a steamer basket, put
the lid on and cook for 15 min.
4.
Soften the chopped onions in a tablespoon of
butter, add the crème fraîche, remaining pea
purée, butter, salt and pepper. Cook gently for 5
min, blend again and pass through a sieve.
5.
Heat the remaining peas for 5 min. Pour the
creamed peas onto a serving dish, arrange the
rolls on top, surround with the peas and scatter
with chopped chervil.
The turkey rolls can be served with steamed
potatoes.
Turkey rolls with creamed garden peas
Summary of Contents for Ma Cuisine Vapeur
Page 1: ...Ma Cuisine Vapeur ...
Page 2: ...Ma Cuisine Vapeur Instructions for use Recipe book ...
Page 16: ...Starters ...
Page 20: ......
Page 24: ...Fish ...
Page 30: ......
Page 34: ...Meat ...
Page 40: ......
Page 42: ...Vegetables ...
Page 48: ......
Page 50: ...Desserts ...
Page 54: ...Yoghurts ...
Page 58: ......
Page 62: ......