Ingredients

K&N’s Mortadella Slices - 8-10 slices

K&N’s Breast Fillet - ½ kg; butterfly cut

Flour - 1 tsp

Red chilli flakes - ½ tsp

Rosemary - 1 tsp

Salt - 1½ tsp

Extra virgin olive oil - as required

Pine nuts - as required

Parmesan cheese - as required; sliced

Pan seared potatoes - as required

Spinach filling - as required

For Spinach Filling

Spinach - one bunch; boiled and blended

Garlic - 3 cloves; sliced

Salt - to taste

Method

Defrost K&N’s Breast Fillet as per instructions on pack and butterfly-cut them .

Tap fillets with knife until flat; pour extra virgin olive oil and rub gently.

In a bowl add flour, salt, rosemary, red chilli flakes and coat each fillet. Set aside.

Layer spinach filling into each breast fillet and place pine nuts and parmesan cheese in the center. Roll and secure with skewer; shallow fry until tender.

Thaw K&N’s Mortadella Slices as per instructions on pack and set aside.

Cover each of the fried roulade with two Mortadella Slices and place in an oven dish; bake for 15-20 minutes. Serve hot with pan seared potatoes.

For Spinach Filling

Add water and spinach in a pot and let it boil. Drain out and blend.

Heat oil in a pan and sauté garlic until golden brown. Remove sautéed garlic from pan and sprinkle salt.

Add garlic to spinach, blend again and sprinkle a pinch of salt. Spinach filling is ready.

Pan Seared Potatoes

Yield:
|

Preparation:
|

Cooking:

Ingredients

Olive oil - 5 tbsp
Butter - 100 grams
Potatoes - 4; sliced
Asparagus - as required; chopped
Salt - 1 pinch
Turmeric - 1 pinch
Feta cheese - 2 dollops
Basil leaves - as required; chopped
Red chilli flakes - to sprinkle

Method

Heat oil in a pan, add butter and let it melt.

Add potatoes and fry until golden brown.

Pour out excessive oil. Add asparagus, salt, turmeric and feta cheese and mix well until combined.

Sprinkle basil leaves, red chilli flakes and mix well.