Turkey Potato Roll
Turkey Potato Roll
I’m writing this at the beginning of January and I’ve realised that everyone , except me, might be a bit fed up with eating turkey? But it’s not going to stop me posting the recipe.
What i can say about it, if facing another mouthful of turkey - even if it is minced into small pieces - will tip you over the edge, change it up for pork or beef mince, it’s just as delicious.
I first made turkey potato roll as a recipe to go with a Foodie Book Club read, and since finding out how easy it is to make, it comes out when i want something that looks really impressive but is also quite economical to ut together.
Potatoes are an inexpensive vegetable no matter the time of year, and when sliced really thin, they go even further, making this something thats impressive as a dinner with friends dish, and a cost effective meal for family.
Potatoes were introduced to Europe from the Americas in the second half of the 16th century by the Spanish and soon became a staple food in most parts of the world with over 5,000 different varieties.
Not surprising there are so many recipes using these edible tubers out there in the world.
With no social media around when i was growing up, only a handful of cooking programmes on the TV or write ups in magazines, and expensive cookery books being the first point of call for any new recipes, potatoes were always cooked very traditionally on our dinner table.
As a child, using potatoes in this way wouldn’t have been on my parents radar, although I’d like to think that my Mum would have liked to’ve given it a go.
Once she’d made it once, i know that she would have made it one of her weekly events.
My Mum loved my Dad - something I’m sure you’ve picked up on by reading my other posts!
As a by product of this love, she always wanted to feed him - yes, i’m under no illusion as to where my urge to cook and feed people comes from :))
As my Dad was a mild mannered man who appreciated any cooking done by her, he was always reluctant to ask her to stop making food. Equally once my Mum found a dish she loved to cook, one she thought my Dad loved , she’d make it again and again - See the problem here?
He, because he loved her, wouldn’t tell that he was bored with her new favourite dish, and she, thinking that he still loved it and wanting to please him, carried on cooking it - week after week.
There are a couple of dishes that went on this way until my Mum died. Only then did Dad confess to me the ones he had ”Gone off” I will never tell!
Go on, give it a go , and enjoy your sweet life!
Turkey Potato RollWhat You Need
4/5 large potatoes –Washed, skins left on and sliced thinly – See Tip Box
A surprising turkey inside
170g Grated Parmesan
1 pepper - finely chopped – See Tip Box
150g Mushrooms – finely chopped
1 medium onion – finely chopped - See Tip Box
500g turkey mince – See Tip Box
1 tablespoon oil
2 tablespoons Vegeta – See Tip Box
200g Mozzarella – Grated
Flat Sheet Tray
Non- Stick Baking Parchment
Vegeta, a usual staple in my kitchen and in Croatian cooking but easy to find in most supermarkets.
How It’s Done
Heat the oven to 180c.
Wash, dry and thinly slice the large potatoes set aside.
Grate both cheeses and set them aside in individual plates to be use separately.
Finely chop the onion, pepper and mushrooms and set aside.
Line a shallow flat baking tray with non-stick parchment paper.
Sprinkle all of the Parmesan cheese onto the oven tray so that it’s evenly spread out.
Place the sliced potatoes on top of the Parmesan so that they overlap (like fish scales) until the entire tray is covered with potato slices.
Place the tray of potatoes into the hot oven and cook for approximately 20 minutes until the potatoes are a little brown.
While the potatoes are cooking, place a little oil into a large flat frying pan. Heat up the oil and then add the onion, pepper and mushrooms.
Reduce the heat to medium and cook slowly until the vegetables are soft. Once cooked, remove from the pan and set aside to use later.
In the same hot pan, add the mince meat, season with pepper and Vegeta and cook until brown.
When the mince is brown, add the vegetables back to the pan, mix well to combine everything. Give it a taste and adjust the seasoning accordingly to your taste.
Take off the heat and set aside.
Once the potatoes are ready, sprinkle all of the grated mozzarella over the potatoes, then spread the meat mixture over the mozzarella.
Leave about 1-½ inches at either end free of meat – this will make it easier to roll
Picking up the end of the parchment paper, start to roll the potatoes over (See pictures).
This will be hot so you may need to use a tea-towel to help.
Keep rolling until the whole thing is rolled together.
Leave the potato skin roll on the tray and return it to the hot oven for a further 20-25 minutes until lightly brown
Remove it from the oven and set aside for at least 15 minutes before slicing and serving – Letting it stand will make it a little easier to cut
Slice the potatoes as thin as possible and if you’ve got one, use a mandolin.
Tip Box
Parmesan – Don’t throw your Parmesan rind away. Store it in a bag in the freezer and bring it out to pop in home made soup stock. It adds to much flavour
Potatoes – Slice your potatoes thinly , take a look at the photos. If there are any slices left, keep them and fry them in a little seasoning and butter for some crispy potato slices, great for breakfast with scrambled eggs.
Turkey Mince- I used turkey mince because that’s what I had. It’s a great recipe to use any other mince too. Or keep it vegetarian and use soy mince
Pepper- I had a yellow pepper, but don’t limit yourself to just that. Use red or green.
Onions- Don’t stress out thinking about medium chopping or rough chopping. Go to my YouTube channel and watch the chopping for beginners’ video.
Vegeta - This is a staple of Croatian cooking. It’s a mixture of dried vegetables and herbs and seasoning. Find it on Amazon or some supermarkets. Once you’ve used it you’ll want to use it in everything.
Don’t rush rolling it up
