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Involtini with apricot-cashew filling and spiced cream sauce

Based on 7 ratings
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Devan Grimsrud

Managing Editor at Kitchen Stories

instagram.com/devan.grimsrud/

Difficulty

Easy 👌
30
min.
Preparation
0
min.
Baking
10
min.
Resting

Ingredients

Servings:-6+
400 g mixed meat medallions
60 g dried apricots
30 g cashews
3 shallots
1 clove garlic
60 g unsalted butter
50 g breadcrumbs
2 sprigs thyme
1 egg yolk
1 tbsp flour
300 ml chicken stock
150 ml heavy cream
½ tsp ground allspice
½ tsp ground ginger
salt
pepper
vegetable oil (for frying)
thyme (for garnish)
Metric
Imperial

Utensils

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

How-To Videos

Homemade chicken stock

How to chop nuts

How to flatten meat

Nutrition per serving

Cal
365
Protein
22 g
Fat
24 g
Carb
15 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.
    • 30 g cashews
    • 60 g dried apricots
    • 3 shallots
    • 1 clove garlic
    • 30 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.
    • 50 g breadcrumbs
    • 2 sprigs thyme
    • 1 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.
    • 400 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!
    • 30 g unsalted butter
    • 1 tbsp flour
    • 300 ml chicken stock
    • 150 ml heavy cream
    • ½ tsp ground allspice
    • ½ 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!

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