Turkey breast with colourful side dishes
easy
135 mins
135 mins
Ingredients
- 1.8 kg Turkey Breast
- 7-10 Tbsp salt, pepper
- 1 TEASPOON Curry
- 4 TABLESPOONS Apricot Jam
- 100 g Walnut kernel halves
- 300 g Cream cheese
- 150 g Fresh cream
- 8-10 Pineapple rings and 5 tablespoons pineapple juice (tin)
- 1 stalk of leeks
- 2 Apples
- 1-2 TABLESPOONS Lemon juice
- 8-10 medium-sized tomatoes
- 2 TABLESPOONS medium hot mustard
- 4 TABLESPOONS liquid honey
- 7-10 Tbsp mayonnaise, pistachios, mandarin oranges and
- 7-10 Tbsp Parsley
Directions
- 1
Turkey breast: Wash the meat and pat dry. Rub with salt and pepper. Roast in a hot oven (electric cooker: 200 °C/recirculating air: 175 °C/gas: level 3) for approx. 13/4 hours. After 1 1/2 hours spread with jam. Leave to cool
- 2
Pineapple-cheese rings: Finely grind the nuts, up to 8-10 halves. Mix with cheese and 100 g crème fraîche. Spray onto the pineapple rings. Garnish with nut halves
- 3
Stuffed apples: Clean, wash and finely chop the leek. Steam in salt water for 1 minute. Drain. Wash, quarter, core and chop the apples. Sprinkle with lemon juice
- 4
Wash the tomatoes and cut off one lid each. Cut the lids into small pieces. Hollow out the tomatoes. Mix mustard, honey, pineapple juice and 50 g crème fraîche. Season with salt, pepper and curry. Fold in leek, apples and tomato pieces. Fill the lettuce into the tomatoes
- 5
Cut the roast open. Garnish with mayonnaise, pistachios, mandarins and parsley. Arrange everything
- 6
Drink: cool white wine
Nutrition Facts
480 kcal
21 g
21 g
49 g
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