Summer is the season for sweet corn, sun-ripened tomatoes, and countless outdoor shindigs. And, let’s be real—bacon is always in season.
Once the outdoor cooking season kicks off, it only makes sense to combine avocados and tomatoes with the smoky sweet flavors of charred sweet corn and bacon. You’ve been forewarned, this guacamole will be on heavy rotation.
4 turkey escalopes, about 85 g/3 oz each 4 spring onions, trimmed and finely chopped 1-2 garlic cloves, chopped 85 g/3 oz closed cup mushrooms 1 tomato, deseeded pepper fresh basil sprigs or salad leaves, to garnish.
1 Preheat the oven to 190°C/375°F/Gas Mark 5. Place the turkey escalopes between two sheets of baking paper and pound lightly with a meat mallet or rolling pin until about 5 mm/ 1/4 inch thick. Take care not to tear the flesh. Keep covered and set aside. 2 Place the spring onions, garlic, mushrooms, tomato and pepper to taste in a food processor and process for 1 minute, or until finely chopped. 3 Divide the stuffing into 4 portions and use to spread over the turkey escalopes. Roll up the escalopes to encase the stuffing and secure with either string or wooden cocktail sticks. Cut out four 15-cm/6-inch squares of baking paper and wrap each turkey escalope in a square of paper. 4 Place the parcels in a roasting tin and bake for 20–25 minutes, or until the turkey is thoroughly cooked. Remove and serve sliced with a garnish of basil sprigs or salad leaves.
calories per escalope 98