Cold roast turkey with caramelised apricots, tomato-avocado dip and sour-mustard dip

Name: Cold roast turkey with caramelised apricots, tomato-avocado dip and sour-mustard dip
Cook time: 2 h
Total time: 2 h
Yield: 5
Ingredients: 1.2 kg Turkey Breast; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS Sunflower oil; 3 TABLESPOONS Sugar; 1 can(s) (425 ml) Apricots; 200 g Schmand; 1 TABLESPOON coarse mustard; 1 TABLESPOON medium hot mustard; 1 TABLESPOON Honey; 1 Garlic clove; 1 Avocado; 1/2 TEASPOON Sambal-Oelek; 2 TABLESPOONS Lemon juice; 1 Tomato; 7-10 Tbsp Kitchen yarn

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 5

1.2 kg Turkey Breast
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS Sunflower oil
3 TABLESPOONS Sugar
1 can(s) (425 ml) Apricots
200 g Schmand
1 TABLESPOON coarse mustard
1 TABLESPOON medium hot mustard
1 TABLESPOON Honey
1 Garlic clove
1 Avocado
1/2 TEASPOON Sambal-Oelek
2 TABLESPOONS Lemon juice
1 Tomato
7-10 Tbsp Kitchen yarn

Directions

1
Wash the meat, dab dry and season with salt and pepper. Tie the roast into shape with kitchen string. Heat oil in a roaster. Brown the meat on all sides. Cook in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 1 hour. Then reduce the temperature (electric cooker: 175 °C/ convection oven: 150 °C/ gas: stage 2) and roast for another 30 minutes.
2
Caramelise the sugar in a pot. Pour the apricots into a sieve, collect the juice and pour into the caramel. Bring to the boil and simmer until the caramel has dissolved and the liquid is half boiled down. Add the apricots. For the sour-mustard dip mix sour cream, mustard and honey and season with salt. For the avocado dip, peel the garlic and press it through a garlic press. Cut the avocado in half, remove the core and remove the flesh from the skin with a spoon. Finely puree garlic and avocado with a blender. Season to taste with salt, sambal oelek and lemon juice. Wash, clean and dice the tomato. Arrange dips in bowls.
3
Cut the avocado in half, remove the core and remove the flesh from the skin with a spoon. Finely puree garlic and avocado with a blender. Season to taste with salt, sambal oelek and lemon juice. Wash, clean and dice the tomato. Arrange dips in bowls. Sprinkle avocado dip with tomato cubes. Cover dips and apricots and chill. Remove roast from the oven, let it cool down, loosen kitchen string and cut meat into slices. Arrange on a plate with the apricots. Add the dips. Flatbread tastes good with them
4
Sprinkle avocado dip with tomato cubes. Cover dips and apricots and chill. Remove roast from the oven, let it cool down, loosen kitchen string and cut meat into slices. Arrange on a plate with the apricots. Add the dips. Flatbread tastes good with them
5
1 hour waiting time