Roast turkey with honey-pesto crust and coleslaw

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Clean and wash the pointed cabbage and cut into fine strips. Sprinkle with 1/2 teaspoon salt, mix well and leave to stand for about 10 minutes. Peel and chop garlic and ginger. Clean and wash spring onions and cut them diagonally into rings. Heat up a pot. Roast the sesame seeds for 1-2 minutes. Add 2 tablespoons of oil and fry the white of the spring onion, garlic and ginger. Add vinegar, beef stock, soy sauce and 1 tsp. sugar and simmer for approx. 4 minutes. Clean and wash the bell peppers and cut them into fine strips. Mix paprika and pointed cabbage in a bowl. Add the marinade and mix well. Season to taste with salt, pepper and sugar

2. 2

   Wash the meat, dab dry and rub with salt and pepper. Heat 1 tablespoon of oil in a frying pan and fry the meat all around. Add vegetable stock and cook in the preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: see manufacturer) for approx. 45 minutes

3. 3

   For the crust, clean the chilli, cut lengthwise, wash and remove the seeds. Cut the pod into small pieces. Mix pesto, honey and chilli. After about 15 minutes cooking time spread half of the crust mixture with a brush on the roast. Pour the rest of the mixture onto the roast about 15 minutes before the end of the cooking time. Serve the roast with pointed cabbage and coleslaw

Nutrition Facts

KCAL
490 kcal

CARBS
16 g

FATS
18 g

PROTEINS
66 g