Step 1/4
- 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
- 50 g breadcrumbs
- 2 sprigs thyme
- 1 egg yolk
- salt
- pepper
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
- 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
- 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)
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!
