Fried pineapple & khaki with turkey steak
easy
40 mins
40 mins
Ingredients
- 1/2 Pineapple (800-900 g)
- 2 small Kaki or Sharon fruits (200-250 g each)
- 1 collar Spring onions
- 1 small onion
- 400 g (each 200 g) turkey breast or 2 turkey escalopes
- 1-2 TABLESPOONS Oil
- 7-10 Tbsp salt, pepper, 1-1 1/2 tsp curry
- 1/8 l freshly squeezed orange juice
- 1 TEASPOON Chicken broth (instant)
- 2 TABLESPOONS Tomato ketchup
- 1 TEASPOON Cornstarch
- 2 TABLESPOONS Butter
- 7-10 Tbsp coriander and coconut chips for garnishing, aluminium foil
Directions
- 1
Peel and quarter the pineapple and remove the stalk. Cut the pineapple into thin slices. Clean, wash and slice the persimmon. Leek onions clean, wash and possibly cut into pieces. Peel and finely chop the onion. Wash and dry the turkey breast and cut it into 4 thick steaks (cut the escalope in half crosswise)
- 2
Heat the oil in a coated pan. Fry the steaks for 3-4 minutes on each side. Season with salt and pepper, remove and keep warm wrapped in aluminium foil
- 3
Sauté onion in the frying fat. Sprinkle with curry and sauté briefly. Deglaze with approx. 1/8 l water and orange juice and bring to the boil. Stir in stock and ketchup and simmer for about 1 minute. Stir starch and some water until smooth. thicken sauce with it and season to taste
- 4
Heat butter in a large frying pan. Sauté the spring onions briefly. Season with salt and pepper and remove. Fry the fruits briefly on each side in the frying fat. Pour sauce over it and bring to the boil. Arrange everything and garnish if necessary. Served with: baguette or bread roll
Nutrition Facts
330 kcal
37 g
8 g
26 g
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