Turkey Ring Recipe
Summary
Preparation Time30 MinCooking Time13 Min
Ready In43 MinDifficulty LevelEasy
Health IndexHealthyServings4
Interest GroupClassic
Ingredients
| Turkey breast | 500 Gram | |
| Onion | 1 Small, finely chopped | |
| 3 tbsp virgin olive oil, plus 1 tsp 75 g / 2 1/2 oz dry breadcrumbs | ||
| Skimmed milk | 17.5 | |
| 12.5 cl / 4 fI oz plain low-fat yoghurt | ||
| Parmesan cheese | 4 Tablespoon, freshly grated | |
| Chopped basil | 2 Tablespoon, dried | |
| black pepper | 1 | |
| 1 green courgette, julienned | ||
| 1 yellow squash or courgette, julienned | ||
| Sweet red pepper | 1 To taste, julienned | |
| Garlic | 2 Clove (5gm), finely chopped | |
| Salt | 1/4 Teaspoon | |
Directions
MAKING
1) Take a small bowl and mix together onion and 3 tablespoons of oil in it.
2) Using a plastic film, cover the bowl lightly and then microwave for about 3 minutes on high until the onions are lucid.
3) Allow the onions to cool after taking off the film.
4) In a food processor, mince the turkey and then stir in breadcrumbs, milk and yoghurt.
5) Mix in onion, cheese, 1 tablespoon of the basil or 1/2 teaspoon of the marjoram, and some pepper.
6) Allow the ingredients to be combined by operating the processor in short bursts.
7) Take a round dish having 25 cm (10 inches) in diameter and press the turkey mixture surrounding the edges of it, making a hollow ring at the centre with a 10 cm (4 inch) diameter.
8) Using a plastic film cover the dish tightly, allowing the steam to escape by leaving a corner opening.
9) Heat the mixture in microwave for 6 minutes on high, turning the dish by a quarter every 2 minutes and then keep aside, when done.
FINALIZING
10) In a bowl, mix together courgette, squash and red pepper, remaining oil, remaining basil or marjoram, garlic and seasonings.
11) Microwave this mixture on high for 4 minutes after covering the bowl with a plastic film, stirring once half way through the cooking time.
12) In a thin band around the outside of the turkey ring, place some of the vegetable mixture and pile up the rest of the vegetables in the centre.
SERVING
13) Serve hot.
1) Take a small bowl and mix together onion and 3 tablespoons of oil in it.
2) Using a plastic film, cover the bowl lightly and then microwave for about 3 minutes on high until the onions are lucid.
3) Allow the onions to cool after taking off the film.
4) In a food processor, mince the turkey and then stir in breadcrumbs, milk and yoghurt.
5) Mix in onion, cheese, 1 tablespoon of the basil or 1/2 teaspoon of the marjoram, and some pepper.
6) Allow the ingredients to be combined by operating the processor in short bursts.
7) Take a round dish having 25 cm (10 inches) in diameter and press the turkey mixture surrounding the edges of it, making a hollow ring at the centre with a 10 cm (4 inch) diameter.
8) Using a plastic film cover the dish tightly, allowing the steam to escape by leaving a corner opening.
9) Heat the mixture in microwave for 6 minutes on high, turning the dish by a quarter every 2 minutes and then keep aside, when done.
FINALIZING
10) In a bowl, mix together courgette, squash and red pepper, remaining oil, remaining basil or marjoram, garlic and seasonings.
11) Microwave this mixture on high for 4 minutes after covering the bowl with a plastic film, stirring once half way through the cooking time.
12) In a thin band around the outside of the turkey ring, place some of the vegetable mixture and pile up the rest of the vegetables in the centre.
SERVING
13) Serve hot.
Chef
