Damn I miss having Rolly in my life on the daily!
While I was going back to cheer myself up, I obviously felt the need to try and re-write history and convince him to change the character of Matilda to be a young ingenue called Ben. Mara Wilson would still have played the lead in the eventual film adaptation, going on to win the Oscar and rivaling Meryl Streep for accolades.
As you know, that is all still just my dream as Roald didn’t go for it.
Despite the sadness of parking my dream until another time travel jaunt, catching up with 1987 RoRo was such a treat. Yes, he was approaching the end of his life but the man still knew how to party.
We first met Roald while serving in World War II – he was in the Air Force, Annelie was performing in the British version of the USO Show titled the Bloody Bollocks Blimey War-Time Panto and I was working the streets, trying to help lonely soldiers make questionable choices.
Roald was first on the scene to break up a violent street brawl between Annelie and I and thanks to his calm, patient, loving nature took us in and helped us to heal our wounds, physical and emotional, and helped me turn my life around.
Read: I became a high class escort in the decade following the war – no more streets for me!
And yes, despite so many celebrities helping us turn our life around, it never seems to stick.
Before I whipped out the time machine, I took stock of the fridge and discovered an abundance of turkey, cranberry and pistachios which was serendipitous as they are the three key ingredients of our famed Rolled Dahl Turkey Filos.
Turkey can be a daunting bird to approach, so consider this a gateway recipe until you’re ready to tackle Brian’s delight. The combination of stuffing-esque ingredients impart a delicate flavour to the meat while the filo casing helps lock in some moisture.
Talk about dream weaver – enjoy!
Rolled Dahl Turkey Filos
2 turkey breasts, sliced in half
1 onion, finely diced
100g pancetta, rind removed and chopped
1 clove garlic, finely diced
1 tbsp sage, roughly chopped
100g dried cranberries, roughly chopped
50g pistachios, roughly chopped
50g brie, diced
Preheat oven to 170°C.
Combine the onion, pancetta, garlic, sage, cranberries, pistachio and brie in a large bowl with a generous whack of salt and pepper. Stir to combine.
After slicing the breasts you should have four pretty even (thick) slices of meat. Lay them out on a tray and separate the stuffing mixture into four equal portions and place in the middle of each – it will be pretty generous, but let’s be honest, the stuffing is the draw card here.
Working one at a time, roll the breast on top of itself to have a layer of turkey around a core of stuffing – not to sound patronising, but that makes sense right?
Anyway, grab two sheets of filo pastry and place a stuffed turkey roll in the middle of the filo towards one end. Roll the turkey over so the filo is wrapped around it, fold in each end and then wrap up the rest of the sheet of filo. Place on a lined baking tray and repeat the process until they are all done.
Brush with some olive oil and sprinkle with some leftover chopped sage, pistachio or brie – obviously I ran out and used parmesan. I love cheese, but I don’t think it worked.
Bake in the oven for 20-30 minutes or until they are golden and crisp.
Serve with some steamed broccolini or potato bake. Roald was in charge of sides for our catch-up and dropped the ball, sad.