Turkey & Pesto Rice Roulades Recipe

Ingredients :

• 125g / 4oz cooked white rice, at room temperature

• 1 garlic clove, peeled and crushed

• 1-2 tbsp Parmesan cheese, grated

• 2 tbsp prepared pesto sauce

• 2 tbsp pine nuts, lightly toasted and chopped

• 4 turkey steaks, each weighing about 150g / 5oz

• salt and freshly ground black pepper

• 4 slices Parma ham

• 2 tbsp olive oil

• 50ml / 2fl oz white wine

• 25g / 1oz unsalted butter, chilled
  
  To serve :

• freshly cooked spinach

• freshly cooked pasta

Method :

1. Put the rice in a bowl and add the garlic, Parmesan cheese, pesto and pine nuts. Stir to combine the ingredients, then reserve.

2. 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.

3. 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.

4. 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.