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"How does it go? a pinch of salt, a clove of garlic... oh, no... I forgot the rest!" If this is how the preparation of the main course looks in your case, too, from now on, we are giving all of you who boldly delve into culinary adventures a reason to relax!  We have prepared the best recipes you will ever encounter. Surprise your nearest and dearest and show them who the real master chef is!

Turkey Rolls with Prawns and Ovidur Cheese on Pea Purée

Surprise your nearest and dearest and show them your true inner-chef!
Preparation
  • Season the steaks with salt and pepper and sprinkle them with a little garlic powder. Tenderize the steaks thoroughly using a meat mallet.
  • Place the shelled prawns or scampi and Ovidur sticks on the steaks and roll them up tightly. Wrap aluminium foil around the rolls and tighten firmly, twisting both ends of the foil. Bake in a pre-heated oven at 190°C for around 20 minutes. Take the rolls out of the oven and remove the foil. Let them cool down a little. Drench them in whisked eggs and roll them in chopped pumpkin seeds. Return them to the oven and bake for another 10 minutes. 
  • Cook the peas in salted water and drain them. Purée the peas and mint leaves using a stick blender. If necessary, add a little more salt and pepper, and garlic if desired. Cut the rolls into round slices and place them on the pea purée. As a side dish you can serve any steamed or cooked vegetables (we chose steamed pumpkin slices with a little melted butter). 
  • A little balsamic vinegar cream goes well with the sweetness of the peas and prawns.

Ingredients /  serves 4
1 kgof Vindon turkey fillet steaks
100 g of pumpkin seeds
2 eggs
150 gof shelled prawn or scampi tails
80 gof Ovidur cheese
200 gof peas
a bundleof mint leaves
 salt, pepper, garlic powder

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