Cold chili turkey roast with two different dips

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Directions

1. 1

   Wash the meat, dab dry and tie into shape with kitchen string. Place meat on the fat pan of the oven, season with salt and pepper. Cook in the preheated oven (electric cooker: 200 °C/ convection oven: not suitable/ gas: level 3) for approx. 1 1/2 hours. After 15 minutes of cooking time add 500 ml of water. Mix chili sauce and Sambal Oelek. Remove roast from the oven.

2. 2

   Remove kitchen string. Spread the roast with the chilli sauce. Cook in hot oven for another 15-25 minutes. Remove the roast and let it cool down. Mix sour cream and salad cream, season with pepper. Stir in applesauce loosely and fill into a small bowl. Peel garlic and press it through a garlic press. Halve the avocados, remove the stone and remove the flesh from the skin. Finely puree the fruit flesh and lemon juice. Stir in garlic, season with salt and pepper. Wash, clean and quarter the tomatoes and remove the seeds. Cut the flesh into small cubes.

3. 3

   Peel garlic and press it through a garlic press. Halve the avocados, remove the stone and remove the flesh from the skin. Finely puree the fruit flesh and lemon juice. Stir in garlic, season with salt and pepper. Wash, clean and quarter the tomatoes and remove the seeds. Cut the flesh into small cubes. Stir the tomatoes into the avocado cream up to 1 tablespoon. Pour into a small bowl, add the remaining tomato cubes, chill both dips. Cut the roast thinly. Garnish with chillies and herbs. Serve with the dips. Delicious with baguette bread

4. 4

   Stir the tomatoes into the avocado cream up to 1 tablespoon. Pour into a small bowl, add the remaining tomato cubes, chill both dips. Cut the roast thinly. Garnish with chillies and herbs. Serve with the dips. Delicious with baguette bread

5. 5

   3 hours waiting time

Nutrition Facts

KCAL
490 kcal

CARBS
14 g

FATS
20 g

PROTEINS
62 g