Turkey, Cheese and Bacon Roulades
start with a thin turkey breast cutlet, to which layers of Provolone (or similar) cheese and ham are added. The cutlet is then rolled and wrapped in bacon. Very easy to make, and perfect for a snack (just on its own) or part of a complete meal with rice or vegetables.
How to make Turkey, Cheese and Bacon Roulades:
Peel and crush (mince) the garlic and finely chop the fresh basil (you want to end up with about 1 tablespoon of chopped basil). If you can't get turkey cutlets, buy turkey breast - about 1lb (450g) for 4 people - cut open and pound to an even ¼" (6mm) thickness. Place each cutlet on a piece of aluminium foil about 5" x 6" (12.5cm x 15cm). Sprinkle each cutlet with salt, pepper, garlic, and basil.
Layer a slice of thin cooked ham, then a slice of Provolone cheese (if you have difficulty getting Provolone cheese, any full-fat, semi-hard cows milk cheese - like Stilton, Fontina, Gouda, Havarti - will work) and then a further slice of ham on to each cutlet. Starting with the narrowest point, roll the cutlets tightly and wrap 2 slices of bacon around each. Fold the aluminium foil around the turkey roll and wrap it tightly so it can't open or spread.
Cook in a preheated moderately hot oven (Mk 5 - 375ºF - 190ºC) for 25 minutes. Remove from the oven and carefully open up the aluminium foil wrappings to expose the bacon. Increase the oven temp to Mk 6 - 400ºF - 200ºC and cook for an additional 10-15 minutes until the bacon is lightly browned.
Serve immediately with wild rice, or pan-fried vegetables.
A nice, crisp, dry white wine like Chablis or Sancerre sets this meal off beautifully.