Roasted turkey fillet pieces in sesame coat with sweet and sour pointed cabbage
very easy
30 mins
30 mins
Ingredients
- 20 g hulled sesame seed
- 250 g Basmati Rice
- 7-10 Tbsp Salt
- 500 g Turkey breast (cut into medallions by the butcher)
- 7-10 Tbsp Pepper
- 3 TABLESPOONS Oil
- 1 (approx. 600 g) Head pointed cabbage
- 1 red onion
- 1-2 TEASPOONS Chilli sauce for chicken
- 1/2 Beet sakura cress
- 7-10 Tbsp Chili Flakes
- 7-10 Tbsp Kitchen yarn
Directions
- 1
Roast sesame seeds in a pan without oil for about 3 minutes. Take out and let cool down. Prepare rice in boiling salted water according to package instructions. Rinse meat, dab dry. Tie into shape with kitchen string. Season meat with salt and pepper. Heat 2 tablespoons of oil in a large frying pan and fry the meat for 5-6 minutes on both sides.
- 2
In the meantime clean, wash and roughly cut the pointed cabbage. Peel onion and cut into rings. Heat 1 tbsp. oil in a second pan. Fry the onion for about 3 minutes. Add the pointed cabbage and fry for 3-5 minutes. Add chili sauce, season with salt and pepper
- 3
Cut cress from the bed, wash and drain. Remove meat from the pan, remove kitchen string. Press the top and bottom of the meat into sesame seeds. Arrange pointed cabbage, rice and meat on plates. Sprinkle with chilli flakes and cress
Nutrition Facts
470 kcal
55 g
12 g
39 g
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