Turkey Chorizo Spirals

Turkey Chorizo Spirals

Wotchers!

It struck me that I haven’t done a main meal in quite some time, and being in a bit of a minimalist mood, here is a family favourite in this house, not least with the cook (yours truly), which has just three ingredients: turkey, pesto, chorizo.

It does require a little bit of preparation in making the rolls, but after that, it’s a less than 10-minute cook for a speedy and ridiculously tasty weeknight meal. The spicing in the pesto and the chorizo do all the work for you, so I usually don’t even bother with salt and pepper.

Over the years I’ve tried various shapes – rolling everything up like a swiss roll, a ‘sandwich’ of pesto and chorizo between slices of turkey – but this form is the most successful.

Serve with Noodles and Rice and some steamed veggies and it’s a taste sensation!

Turkey Chorizo Spirals

Serves 4

4 Turkey breast steaks
1 jar tomato pesto
About 20 thin slices of chorizo

wooden cocktail sticks

  • Flatten the turkey steaks by pounding them with a meat hammer or a wooden rolling-pin. Cover them with a double layer of cling film in order to prevent any bits flying off.
  • Spread a layer of red pesto over each steak.
  • Place a layer of chorizo slices over the pesto.
  • Roll up the turkey around the filling, and pin securely by pushing wooden cocktail sticks all the way through the roll. Three is about the right number, depending how large your turkey slices are: one through the middle and one at each end.
  • Place the rolls on a dish, cover with cling film and chill in the fridge until required.
  • When ready to cook, place a lidded non-stick frying pan on medium heat.
  • Remove the turkey from the fridge and cut into slices. With a sharp knife, cut between the cocktail sticks to make three spiral slices per roll, with the cocktail stick keeping the meat secured in a spiral.
  • Put the slices in the pan and cook for two minutes. There’s sufficient oil in the chorizo and pesto to lubricate the pan.
  • Turn the slices over and cook for another two minutes.
  • Add 100ml water, cover and allow the turkey to cook/poach for about 5 more minutes, or until cooked through.
  • Remove from the pan and gently take out the cocktail sticks. The cooked turkey will now hold it’s shape.
  • Transfer to a warmed serving dish, spoon over the remaining cooking liquid and serve.

In case you missed it: Over on DejaFood.uk this week it’s Lancashire Butter Pie.



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