|Turkey salami roll||500 Gram, cut into 8 steaks 1/4 inch thick|
|Shallots||2 , chopped|
|Garlic||1 Clove (5 gm), crushed|
|Breadcrumbs||3⁄4 Cup (12 tbs) (Soft)|
|Grated parmesan||1 Tablespoon|
|French mustard||1 Teaspoon|
|Potatoes||2 Medium (Scalloped)|
|Chicken stock||3⁄4 Cup (12 tbs)|
|Cranberry sauce||3⁄4 Cup (12 tbs)|
|Lemon juice||2 Teaspoon|
1. Combine shallots, garlic and butter in small bowl, cook on HIGH for two minutes. Stir in breadcrumbs, herbs, cheese and mustard. Cut a pocket in each steak, fill with mixture, place in shallow dish, dot with extra butter. Leave to stand.
2. Arrange potatoes in shallow dish, add half a cup of the stock, cover, cook on HIGH for six to eight minutes or until tender. Drain. Stand covered. While potatoes are cooking peel and cut carrot into thin strips. String celery, cut into thin strips. Place carrots and celery in shallow dish, pour in remaining stock, cover, cook on HIGH for five to six minutes. Leave covered.
3. Combine sauce ingredients in small bowl, cook on HIGH for two minutes. Puree in blender or processor, return to bowl.
4. Cook steaks on HIGH for three minutes. Reheat sauce on HIGH for one minute.