Orange Stuffed Turkey Olives

4 turkey escalopes
polyunsaturated vegetable oil for frying
Stuffing:
50 g/2 oz fresh wholemeal breadcrumbs
1 tablespoon grated orange rind
8 stuffed olives, sliced
40 g/11/2 oz cooked lean ham, chopped
salt
freshly ground black pepper
25 g/1 oz polyunsaturated margarine
1 small onion, peeled and finely chopped
Sauce:
15 g/1/2 oz polyunsaturated margarine
1 onion, peeled and chopped
1 clove garlic, peeled and crushed
2 teaspoons wholemeal dour
3 tablespoons orange juice
150 nil/%I pint water or stock
1 x 275 g/10 oz can swcetcorn. mashed
Garnish:
stuffed olive slices
orange slices
parsley sprigs

Place the turkey escalopes between 2 pieces of greaseproof paper and beat until thin.

To make the stuffing, mix together the bread- crumbs, orange rind, olives, ham and salt and pepper to taste. Melt the margarine in a pan and cook the onion for 5 minutes. Stir into the stuffing to bind it together.

Divide the stuffing between the escalopes and roll up, securing with cocktail sticks. Heat the oil in a pan and fry the turkey olives gently for 10 to 15 minutes, turning occasionally, until almost cooked through. Remove with a slotted spoon and place in a shallow ovenproof dish. Cook in a preheated moderate oven (180 °C/350 °F, Gas Mark 4) for 15 minutes.

To make the sauce, heat the margarine in a pan, add the onion and garlic and cook gently for 5 minutes. Stir in the flour and cook for I minute. Gradually blend in the orange juice and water or stock. Stir in the corn and add salt and pepper to taste. Heat through gently and pour over the turkey olives. Return to the oven for 15 minutes. Serve hot, garnished with olives, orange slices and sprigs of parsley.

SERVES 4