Sweet-sour pickled turkey breast
easy
90 mins
90 mins
Ingredients
- 1.2 kg Turkey Breast
- 2 Garlic cloves
- 1 Lemon
- 1-2 Chillies
- 1 TABLESPOON colourful peppercorns
- 1/4 l dry white wine
- 1/4 l Vinegar
- 2 TABLESPOONS Oil
- 200 g Shiitake mushrooms
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 750 g small carrots
- 125 g Mung bean sprouts
- 1 TABLESPOON Cornstarch
- 1 TABLESPOON Butter or margarine
- 1 TEASPOON Sugar
- 2-3 TABLESPOONS Soy sauce
- 3-4 Tbsp Tomato Ketchup
- 7-10 Tbsp Lemon
- 1 large freezer bag
Directions
- 1
Wash the meat. Peel the garlic and press it through a garlic press. Peel and slice the lemon. Cut the chilli lengthwise, remove the seeds and chop finely. Mix everything with peppercorns, white wine, vinegar and 1/4 litre cold water.
- 2
Put the turkey breast in a large freezer bag, add the marinade, seal it and leave it overnight. Lift the turkey breast out of the marinade and dab dry. Keep the marinade.
- 3
Heat the oil in a frying pan. Brown the meat in it all around for about 15 minutes. Rub the mushrooms with kitchen paper, twist off the stalks, cut them into small pieces and sauté them. Season everything with salt and pepper. Deglaze with marinade.
- 4
Cover and stew for about 50 minutes. After 30 minutes add 1/4 litre water. Meanwhile clean the carrots, leaving a little green, peel, wash and dry them.
- 5
Wash the sprouts. Fry the mushroom heads in the hot fat for about 10 minutes, turning several times. Add sprouts and gravy. Stir cornflour in some water until smooth and thicken the sauce. Season to taste with salt, pepper, sugar, soy sauce and ketchup.
- 6
Arrange roast and carrots on a plate. Garnish with parsley leaves and lemon slices as desired. Serve with rice.
Nutrition Facts
370 kcal
12 g
8 g
53 g
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