This is one interesting recipe where we steam with milk instead of water.
When I tried this for the first time I got a bit worried I must say because I didn't take into account that the whey separates from the milk! Obviously when you add salt and wine into milk this should be expected and as a person who already made cheese several times I should have known better but since there wasn't any info or warning about it took me by surprise. So be aware!!
Another thing you should know is to add milk moderately if needed. When I saw there might be some need to add milk later, as a brilliant person:), I decided to add some more beforehand so I started steaming with 650g of milk. However it was too much for this recipe and overflew. So it is better to start 500g of milk as the original recipe indicated and check after 20-30 minutes and add later if needed. I'd recommend you to be around while steaming in case of any overflow you could reduce the temperature
After all the warnings and introduction now let me write the ingredients and preparation
Name of Recipe: Rolled Turkey and Walnut Sauce
Ingredients:800g turkey breast (3-4 large slices)
150g mushrooms
200g ricotta
80g bread crumbs
50g parmesan, roughly chopped
80g walnuts (40 + 40)
100g speck or ham slices (I used bresaola)
1 egg
75g onion, roughly chopped
Salt, black pepper
500g milk
50g white wine
10g flour
140g fresh cream
Preparation: * Chop 40g of walnuts for 5 seconds on Speed 7 and set aside
* Place parmesan, bread crumbs and 50g of ham and mix for 10 seconds on Speed 10. Set aside
* (No need to wash TM Bowl.) Chop onion for 5 seconds on Speed 6. Clean down the sides of TM Bowl with spatula and cook for 3 minutes at 100°C on Soft Speed.
* Add mushrooms and chop for 4 seconds on Speed 5. Clean down the sides of TM Bowl with spatula and cook for 5 minutes at Varoma Temperature on Soft Speed.
* Add ricotta, egg, chopped walnuts, parmesan-bread crumbs mixture, salt and pepper. Mix for 10 seconds on Speed 3
* Lay turkey slices on baking paper. (the ends should lay slightly one upon the other). Cover with another piece of baking paper and pound them a little with a meat pounder
* Remove the baking paper on the top. Cover with the remaining 50g ham slices. Spread the mixture (ricotta-bread crumbs) on the top
* Roll it with the help of baking paper at the bottom. Tie with butcher's twine as tying a roast and place it in Varoma Bowl. (Examples for tying: Link 1 (
http://www.youtube.com/watch?v=GurhUOJxv_o&feature=related), Link 2 (
http://www.youtube.com/watch?v=nZ8Uma5M210)
* Put milk, wine and salt in TM Bowl. Place Varoma Bowl and steam for 50 minutes at Varoma Temperature on Speed 1. (After 20-30 minutes passed check if there is enough milk left in TM Bowl. If not add some more and continue to steam. Do not add too much because it would overflow!!!)
* Set turkey roll aside and keep warm
* Add the remaining 40g of walnuts, cream and flour into the remaining whey in TM Bowl. Cook for 4 minutes at 90°C on Speed 4
* Cut turkey into slices, serve into plates and dress with some sauce
Photos: http://thermomixtarifdefterim.blogspot.com/2010/11/rolled-turkey-and-walnut-sauce.htmlhttp://www.cookaround.com/yabbse1/showthread.php?t=122505&page=1Notes: - While buying turkey if you tell your butcher that you will use it to make turkey roll he could cut the slices accordingly. (I got 3 large slices that come 800g in total)
- I took the pictures before I dressed with the sauce so that you could take a better look of how the slices looked
