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

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METHOD (click below)