VEGETABLES STUFFED WITH LAMB OVER A BED OF POTATOES WITH CREAM
Orkide Corn Oil
INGREDIENTS 
4 medium sized potatoes
250 ml of cream
100 ml of milk
600 g of pullet fillet (very thin slices)
100 g of mushrooms (thin sliced)
200 g of carrots (thin sliced)
100 g of broccolis (thin sliced)
250 ml of cream
100 ml of milk
600 g of pullet fillet (very thin slices)
100 g of mushrooms (thin sliced)
200 g of carrots (thin sliced)
100 g of broccolis (thin sliced)
RECIPE 
Place thin and round slices of the potatoes around an oven tray. Pour the milk and cream over the potatoes. Add salt and bake for 35 minutes at 180 degrees celsius.
Fry the thin slices of vegetables in a pan in Orkide Omega 3 oil.
Put the vegetable mix on each sheet of tenderized pullet breasts and roll them. Fry them on a grill or in a pan and bake for 15 minutes at 180 degrees. Slice each in half and place them on the bed of creamy potatoes.
Gratia our Executive Chef Nejdet Polat
Fry the thin slices of vegetables in a pan in Orkide Omega 3 oil.
Put the vegetable mix on each sheet of tenderized pullet breasts and roll them. Fry them on a grill or in a pan and bake for 15 minutes at 180 degrees. Slice each in half and place them on the bed of creamy potatoes.
Gratia our Executive Chef Nejdet Polat
