Involtini with apricot-cashew filling and spiced cream sauce

Involtini with apricot-cashew filling and spiced cream sauce

Based on 7 ratings
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Difficulty
Easy 👌
Preparation
30 min
Baking
0 min
Resting
10 min

Ingredients

2Servings
MetricImperial
133⅓ g
mixed meat medallions
20 g
dried apricots
10 g
cashews
1
shallots
clove
garlic
20 g
unsalted butter
16⅔ g
breadcrumbs
sprigs
thyme
egg yolk
tbsp
flour
100 ml
chicken stock
50 ml
heavy cream
tsp
ground allspice
tsp
ground ginger
salt
pepper
vegetable oil (for frying)
thyme (for garnish)

Utensils

cutting board, knife, frying pan (small), rubber spatula, bowl, meat tenderizer, kitchen twine, frying pan, tongs, whisk

Nutrition per serving

Cal365
Fat24 g
Protein22 g
Carb15 g
  • Step 1/4

    Chop cashews and apricots. Peel the shallots and garlic and finely dice. In a small frying pan over medium heat, add half the butter and sauté shallots and garlic. Remove and let cool for approx. 10 min.
    • 10 g cashews
    • 20 g dried apricots
    • 1 shallots
    • clove garlic
    • 10 g unsalted butter
    • cutting board
    • knife
    • frying pan (small)
    • rubber spatula

    Chop cashews and apricots. Peel the shallots and garlic and finely dice. In a small frying pan over medium heat, add half the butter and sauté shallots and garlic. Remove and let cool for approx. 10 min.

  • Step 2/4

    In a bowl, mix together breadcrumbs, cashews, apricots, shallots and garlic, thyme leaves, and egg yolk. Season to taste with salt and pepper and mix well to combine.
    • 16⅔ g breadcrumbs
    • sprigs thyme
    • egg yolk
    • salt
    • pepper
    • bowl

    In a bowl, mix together breadcrumbs, cashews, apricots, shallots and garlic, thyme leaves, and egg yolk. Season to taste with salt and pepper and mix well to combine.

  • Step 3/4

    Flatten medallions with a meat tenderizer. Season with salt then fill with some apricot-cashew filling and roll tightly. Tie together with kitchen twine and set aside.
    • 133⅓ g mixed meat medallions
    • salt
    • meat tenderizer
    • kitchen twine

    Flatten medallions with a meat tenderizer. Season with salt then fill with some apricot-cashew filling and roll tightly. Tie together with kitchen twine and set aside.

  • Step 4/4

    Add some vegetable oil to a frying pan over medium high heat. Sear the involtini on all sides and set aside. Add remaining butter to the pan drippings, then whisk in flour. Whisk in chicken stock gradually. Add the cream, ground allspice, ground ginger, and season with salt and pepper. Add the Involtini back to the pan and cook through. Serve with the sauce and sprinkle with fresh thyme. Enjoy!
    • 10 g unsalted butter
    • tbsp flour
    • 100 ml chicken stock
    • 50 ml heavy cream
    • tsp ground allspice
    • tsp ground ginger
    • salt
    • pepper
    • vegetable oil (for frying)
    • thyme (for garnish)
    • frying pan
    • tongs
    • whisk

    Add some vegetable oil to a frying pan over medium high heat. Sear the involtini on all sides and set aside. Add remaining butter to the pan drippings, then whisk in flour. Whisk in chicken stock gradually. Add the cream, ground allspice, ground ginger, and season with salt and pepper. Add the Involtini back to the pan and cook through. Serve with the sauce and sprinkle with fresh thyme. Enjoy!

  • Enjoy your meal!

    Involtini with apricot-cashew filling and spiced cream sauce

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