Print Recipe
 Homemade Turkey Ham Recipe
Homemade Turkey ham with quail eggs and peas is perfect for any occasion. It is convenient to take it as a snack to nature, to work, to school. Especially the recipe will please those who adhere to a low-carb or high-protein diet.
Course Diet Food Dishes, Holiday Food Ideas, Morning Breakfast Dishes, Snacks Ideas, Special Food Dishes
Cuisine England Cuisine
Keyword For Beginners, Medium
Cook Time 90 minutes
Servings
Ingredients
Course Diet Food Dishes, Holiday Food Ideas, Morning Breakfast Dishes, Snacks Ideas, Special Food Dishes
Cuisine England Cuisine
Keyword For Beginners, Medium
Cook Time 90 minutes
Servings
Ingredients
Instructions
  1. Prepare the necessary products. You can use canned peas. Pre-blanch it for a couple of minutes in salted boiling water, and then immerse it in cold water. Use seasonings to your liking, you can use a ready-made mixture of spices. Boil the quail eggs for a minute, turn off the heat and leave in the boiling water for another minute. Then transfer to cold water.Chop half of the Turkey meat in a blender or twist it twice through a meat grinder. Cut the remaining fillet into small cubes
    Prepare the necessary products. You can use canned peas. Pre-blanch it for a couple of minutes in salted boiling water, and then immerse it in cold water. Use seasonings to your liking, you can use a ready-made mixture of spices. Boil the quail eggs for a minute, turn off the heat and leave in the boiling water for another minute. Then transfer to cold water.Chop half of the Turkey meat in a blender or twist it twice through a meat grinder. Cut the remaining fillet into small cubes
  2. Combine the minced meat and sliced fillet. Pour in the water, add salt and knead the minced meat thoroughly so that all the moisture is absorbed into the minced meat. Leave the finished mixture in the refrigerator for five hours or overnight.
    Combine the minced meat and sliced fillet. Pour in the water, add salt and knead the minced meat thoroughly so that all the moisture is absorbed into the minced meat. Leave the finished mixture in the refrigerator for five hours or overnight.
  3. Add the mixture of spices, green peas, mix so that all the products are evenly distributed among themselves.
    Add the mixture of spices, green peas, mix so that all the products are evenly distributed among themselves.
  4. Spread half of the minced meat on a heat-resistant or collagen film. Put the boiled and shelled quail eggs in the middle.
    Spread half of the minced meat on a heat-resistant or collagen film. Put the boiled and shelled quail eggs in the middle.
  5. Cover the eggs with the remaining minced meat. Roll everything into a tight roll and secure the edges of the film.
    Cover the eggs with the remaining minced meat. Roll everything into a tight roll and secure the edges of the film.
  6. Fix the top with an elastic mesh. Secure the edges. Preheat the oven to 90 degrees. Bake until the temperature inside the roll is 80-85 degrees (if there is a thermometer). This will take approximately 1.5 hours.
    Fix the top with an elastic mesh. Secure the edges. Preheat the oven to 90 degrees. Bake until the temperature inside the roll is 80-85 degrees (if there is a thermometer). This will take approximately 1.5 hours.
  7. Cool the finished product and put it in the refrigerator. Allow to infuse for at least 3 hours.
    Cool the finished product and put it in the refrigerator. Allow to infuse for at least 3 hours.
  8. Bon appetit.
    Bon appetit.
0 0 votes
Article Rating
2      

Related posts:

Homemade Chicken Ham Recipe Chicken Ham with Turkey and Cheese Recipe Homemade Shawarma in Pita Bread Recipe Homemade Gluten-Free Buckwheat Bread Recipe Minced Meat Roll “Homemade” Recipe Homemade Pita Bread Burgers Recipe Homemade Sausages with Filling Recipe Turkey Pastrami with Dried Cranberries Recipe Canapes with Red Caviar on Homemade Cheese Crackers Recipe Homemade Potato Chips “Pringles” Recipe Homemade Mayonnaise on the Yolks Recipe Hummus Homemade Recipe
Subscribe
Notify of
guest
0 Comments
Inline Feedbacks
View all comments