TURKEY ROULADE, SPINACH

1. In a non-stick heavy bottom pan, add unsalted butter, leeks, celery, garlic and sauté until translucent.
2. Add spinach and sauté until cooked. Add chicken mince and cook until done. Then add grated processed cheese.
3. Add crushed walnuts to spinach and check for seasoning. Keep aside.
4. Cut the turkey breast from the middle and give it a butter fly cut.
5. Cling wrap and beat the breast with a mallet.
6. Brush some olive oil and beaten eggs on top. Evenly spread the spinach mixture on top followed by rosemary, thyme leaves, unsalted butter and cheese.
7. Roll breast keeping the shape intact.
8. Truss it with a kitchen twine nicely. Preheat the oven at 180°C.
9. On a perforated tray, place the roulade and cook for approximately 1 hour. Keep basting with butter in between the cooking process to keep it moist.
10. Once cooked, let it rest for 15 minutes before carving.
11. Meanwhile, cut and blanch asparagus and broccoli as desired.
12. Reduce orange juice until it coats the back of spoon.

13. Mash the potatoes. Sauté leeks,celery, onion, and garlic in a nonstick pan.
14. Add raspberry coulis followed by mashed potatoes. Cook well and add cream to adjust the consistency.
15. Mix together saffron color and corn flour and make a thin batter.
16. In a non-stick pan, add some oil followed by the corn flour batter.
17. Let the batter split and form a net like formation. Fry pumpkin chips.
18. Carve the roundels of turkey roulade. Serve with orange reduction and pea potato mash.Garnish as shown.