Happy Saturday Everybody
Hope your weekend is going great so far.
I was experimenting in the kitchen again today, and I thought I’d share something that I cooked up. I saw a video on Facebook during the week of somebody making a mince beef stuffed roulade. It looked delicious, and it got me thinking about the different varieties you could make, so I decided to try making a turkey, chorizo and mozzarella variation of my own.
It’s actually really easy to throw together and I decided to serve it with some new potatoes, which were beyond simple to make as well. Perfect for a family dinner that won’t have you slaving away for hours. And the leftovers are great for sandwiches or just having a cold slice as a snack.
Here’s what you will need and how to make it. Enjoy!
What you will need
1kg of turkey mince
250g of mozzarella
200g of chorizo
8-10 streaky bacon rashers
1 chicken stock cube
1 kg of new potatoes
150g of Philadelphia Cream Cheese
Chinese 5 Spice
Salt and pepper
a 10x13cm baking tray
Preheat the oven to 220c.
Mix your turkey mince, breadcrumbs and eggs with a good sprinkling of paprika, Chinese 5 spice, parsley, salt and pepper in a large bowl. Use your hands; it will ensure that everything is mixed well together.
Place a sheet of tin foil on your baking tray and line your streaky bacon on it. Then place the turkey mix over it and smooth it out to the edges of the dish in a nice even layer.
This next bit might seem a bit weird, but I think it adds something extra. Feel free to leave it out if you wish. Finely chop a chicken stock cube until it is almost like a powder, and then mix it with the softened butter. Spread this out over the turkey mix.
Next, slice your mozzarella and chop up your chorizo and spread them evenly over the turkey.
Now, it’s time to roll it up. Use the tin foil to help you roll the roulade, taking care not to roll it into the mixture. Once you’ve got it into a nice cylinder shape with the filling enclosed, wrap it up tightly in the tinfoil and pop it in the oven to bake for an hour. Uncover the tin foil for the last 12-15 mins of cooking to crisp up the bacon.
Once that’s done, mix the cream cheese with some parsley and paprika in a bowl. Parboil your new potatoes until they just start to soften. Chop them up and mix them in the cream cheese to ensure they are evenly covered. Add them to a baking dish and sprinkle some red cheddar over the top. Pop them into the oven to cook for the last half hour of the roulade cooking time.
When the roulade is cooked, take it out of the oven and remove all the tin foil. Leave it to rest for about 10 minutes, then carve and serve it with the potatoes and a sauce of your choosing.