The first time I tasted roulade was in Karlsruhe in Germany. It was a beef roulade, traditionally served with boiled potatoes. After this, I sampled roulades of pork, veal and lamb before deciding to try my own version, made here with turkey (but you could use chicken).
Ajith and the Turkey Roulade
INGREDIENTS
4 turkey breasts (or chicken), boneless and skinless
4 strips back bacon
1 cup tomato sauce
I tablespoon tomato paste
1 red onion, chopped
4 cloves garlic, chopped
1 1/2 cup chicken stock
4 tablespoons celery, chopped
4 tablespoons gherkins, chopped
4 bay leaves
4 sprigs thyme
1 glass red wine
2 tablespoons dijon mustard
2 tablespoons olive oil
salt and pepper
*** *** *** *** ***
METHOD (click below)
I love Uncle Ajith’s cooking. He has a way of getting the best out of the ingredients and making them taste amazing, especially when it comes to seafood dishes!!!!!!
Thank you for the lovely comments, and I’m going to introduce some seafood dishes very soon.