Turkey and Girolles with Creamed Leeks

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Turkey and Girolles with Creamed Leeks

This can be served as a starter with the leeks from this recipe or as larger portions with lentils, lardons and baby onions. The mushrooms are rolled inside the turkey then steamed, whilst the leeks are done in a frying pan.

These quantities are for 4 starters.

Turkey rolls

2 thin turkey escalopes

2 handfuls of Girolles mushrooms

Chicken stock.

Leeks

1 leek

Butter

Salt

White pepper

200ml single cream

Turkey Rolls
Boil the mushrooms in chicken stock for 5 minutes then drain and dry on paper towels. Flatten out the turkey escalopes and lay onto a sheet of cling film. Place a handful of mushrooms about one third the way along the escalope. Carefully roll up the turkey so that the mushrooms fill the centre. Take care not to allow the cling film to be wrapped up inside the roll. Twist the ends to create a sausage style package.

Steam the rolls for 12 to 15 minutes in a steamer. If you do not have a steamer, place a colander over a saucepan of boiling water and cover with tin foil. When cooked, remove and allow to stand for a few minutes.

Leeks

Melt a knob of butter in a frying pan. Gently fry the leeks for about 2 minutes. Add in the cream, reduce the cream until thick, season to taste.

Serving

Remove the film from the rolls (they will stay in shape). Cut the rolls into 4, at an angle. Serve the rolls with a side of creamed leeks.

Alternatives - Any wild mushrooms will work well in this dish. If replacing the leeks with lentils, mixed with fried lardons and baby onions then increasing the serving of turkey, then a main course can be created.

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