Turkey rolls with bananas
6 servings
50 minutes
Turkey rolls with bananas are an unexpected and exquisite combination that surprises with its harmony of flavors. This recipe combines tender turkey meat with the natural sweetness of banana, complemented by spicy notes of curry and coriander. Such culinary experiments originate in European cuisine, where sweet and savory ingredients often intertwine. Baked rolls turn out juicy and aromatic, while a light yogurt and sour cream-based sauce adds a refreshing tang to the dish. This treat is perfect for both a weekday dinner and a festive table. Serve them hot, pairing with greens or light side dishes to highlight the delicacy of flavor. Enjoy this unusual gastronomic journey!
1
For the sauce, mix yogurt and sour cream, add salt and 0.5 teaspoon of curry, then lemon juice and zest. Store the sauce in the refrigerator until use.
- Natural yoghurt: 150 g
- Sour cream 42%: 4 tablespoons
- Sea salt: to taste
- Curry powder: 1 teaspoon
- Lemon juice: 3 tablespoons
- Lemon zest: 1 piece
2
Pound each scallop to a thickness of 3-4 mm. Season with salt, pepper, and sprinkle with curry and coriander.
- Turkey Escalope: 800 g
- Sea salt: to taste
- Freshly ground black pepper: to taste
- Curry powder: 1 teaspoon
- Ground coriander: to taste
3
Peel the bananas and cut them lengthwise into 4 pieces. Wrap the bananas in escalopes to make rolls. Grease with oil. Secure each with toothpicks.
- Bananas: 2 pieces
- Turkey Escalope: 800 g
- Olive oil: 1 tablespoon
4
Place in a preheated oven at 180 degrees. Bake on a foil-lined baking sheet for 25 minutes. Serve hot with sauce.