ingredients

600 g rather thin turkey cutlets
1 tbsp. to s. curved Roquefort cheese
1 small yellow pepper
1 small zucchini
1 head of garlic
1 tuft of thyme
1 dl dry white wine
2 tbsp. to s. curved with thick cream
1 1 tbsp. to s. olive oil

Equipment

1 good knife
1 small saucepan
1 large stove
Kitchen string

Steps

Step 1

In advance: pan for 20 min over a low heat pepper sticks, 1 tbsp. to s. olive oil, 5 cl of water, salt; stir often. Cook the peeled garlic cloves, split in 2 (remove the seeds) in 2 dl of water; when 5 cl of juice remains, crush in cream. Cut the zucchini into thin sticks, such as pepper. Cut roughly the cutlets into 8 rectangles; layer on pepper and zucchini, salt, pepper, roll up, string.

2nd step

30 min before serving: brown and cook rolls on all sides in covered pan with 1 tbsp. to s. of olive oil, over medium heat then soft to very soft, approx. 25 min.

Step 3

To serve: Lay on a hot dish. Pour wine and thyme into the pan, scrape the bottom over medium heat. When it remains 1 dl, add garlic cream, blue cheese, cream, salt little, pepper; turn; as soon as the sauce is tied, pour over the rolls.

tips

Turn of hand . To keep the turkey dry, add 1 tsp. of water in the pan.

Complete . Homemade Bintjes puree and cream.

Gray wine. Domaine de Haut-Gléon 2006, country wine from the Paradis-Corbières valley; 8 € on the spot. Domaine de Haut-Gléon, 11360 Durban. Tel: 04 68 48 85 95 and [email protected]