roast Asian turkey
easy
120 mins
120 mins
Ingredients
- 1 Turkey thigh (approx. 1000 g)
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1/2 TEASPOON ground coriander
- 1/2 l Vegetable broth (instant)
- 100 ml Plum wine
- 375 g Carrots
- 200 g Sweet peas
- 1 jar(s) (540 ml; drained weight 300 g) Bamboo shoots in strips
- 2 TABLESPOONS Oil
- 1 Lime
- 1 piece(s) (approx. 10 g) Ginger Root
- 2 red chillies
- 2-3 Garlic cloves
- 50 g Whipped cream
- 1-2 TABLESPOONS sauce thickener
- 7-10 Tbsp Coriander
- 7-10 Tbsp Kitchen yarn
Directions
- 1
Remove bones from the meat. Wash the meat, dab dry and tie into shape with kitchen string. Rub meat with salt, pepper and coriander. Place on a fat pan and bake in a preheated oven (electric range: 175°C/ gas: level 2) for approx. 1 3/4 hours.
- 2
After half the frying time, deglaze with 3/8 litres of stock and plum wine. In the meantime, clean, wash and slice the carrots. Clean and wash sugar snap peas. Drain the bamboo well.
- 3
Heat oil in a pan, fry carrots and bamboo for about 5 minutes, add mangetout, fry for another 2 minutes and add remaining stock. Let simmer for about 10 minutes. Wash the lime thoroughly, grate the peel and squeeze the juice.
- 4
Peel and finely grate the ginger. Wash the chilli and cut into rings. Peel garlic and press through a garlic press. Mix lime zest, ginger, chilli and garlic and place on the roast about 10 minutes before the end of the frying time.
- 5
Remove the roast from the oven and cover and keep warm. Pour roast stock into a pot, add cream and bring to the boil, stir in sauce thickener, bring to the boil again and season with salt and pepper.
- 6
Arrange the vegetables and roast on a plate and serve garnished with coriander as desired. Serve with extra sauce. Basmati rice tastes good with it.
Nutrition Facts
400 kcal
16 g
15 g
40 g
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