Turkey and Kasseler with two different sauces
easy
165 mins
165 mins
Ingredients
- 1 Onion
- 1 collar Soup Greens
- 1 Bay leaf
- 4 Cloves
- 1 TABLESPOON Peppercorns
- 7-10 Tbsp Salt
- 1 kg Turkey Breast
- 1 kg detached pork chop
- 2 tin(s) (185 g each) Tuna in its own juice
- 2-4 Tsp Capers (glass)
- 200 g Salad Mayonnaise
- 150 g Yoghurt
- 7-10 Tbsp salt and pepper
- 7-10 Tbsp Lemon juice
- 2 small tomatoes
- 2-3 stem(s) Basil
- 7-10 Tbsp mixed leaf salad and caper apples
- 1 collar Herbs for Frankfurt Green Sauce
- 250 g Salad Mayonnaise
- 150 g Yoghurt
- 7-10 Tbsp salt and pepper
Directions
- 1
Peel the onion. Soup greens clean or peel, wash and roughly chop. Bring everything to the boil in a large pot with about 3 l water and spice ingredients (little salt). Wash the turkey breast and simmer for about 1 hour.
- 2
Take out and remove approx. 100 ml of broth for the tuna cream. Simmer the cured pork in the same stock for about 1 hour. Take out. Let the meat cool down and put it in a cool place.
- 3
For the tuna cream: drain the tuna and capers. Puree with mayonnaise, yoghurt and stock. Season to taste with salt, pepper and some lemon. Wash the tomatoes, remove the seeds and dice very finely.
- 4
Stir. Wash the basil and cut into strips.
- 5
For the herb dip: Wash the herbs and cut the leaves finely. Put 1 tablespoon aside. Mix the rest with mayonnaise and yoghurt. Season to taste with salt and pepper.
- 6
Cut the meat into thin slices and serve separately. Spread the tuna cream over the turkey. Sprinkle with basil and garnish with lettuce leaves and caper apples. Serve herb dip with the Kasseler.
- 7
Garnish with remaining herbs.
Nutrition Facts
540 kcal
4 g
33 g
52 g
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