Turkey medallions with almond and herb crust with ribbon noodles and curry sauce

Name: Turkey medallions with almond and herb crust with ribbon noodles and curry sauce
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 3-4 Tbsp flaked almonds; 3 small twigs rosemary; 4 Stem(s) Parsley; 30 g Breadcrumbs; 50 g crushed almonds; 100 g + 2 tablespoons butter; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 red chilli pepper; 8 Turkey medallions (cut to size by the butcher; approx. 70 g each); 1 TABLESPOON Oil; 200 g ribbon noodles; 2-3 TEASPOONS Curry Powder; 400 ml Vegetable broth; 200 g Whipped cream; 2 small spring onions; 2-3 TEASPOONS Cornstarch; 7-10 Tbsp Sugar; 7-10 Tbsp Kitchen yarn; 7-10 Tbsp Aluminium foil

AUTHOR
Andrew Gay

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

3-4 Tbsp flaked almonds
3 small twigs rosemary
4 Stem(s) Parsley
30 g Breadcrumbs
50 g crushed almonds
100 g + 2 tablespoons butter
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 red chilli pepper
8 Turkey medallions (cut to size by the butcher; approx. 70 g each)
1 TABLESPOON Oil
200 g ribbon noodles
2-3 TEASPOONS Curry Powder
400 ml Vegetable broth
200 g Whipped cream
2 small spring onions
2-3 TEASPOONS Cornstarch
7-10 Tbsp Sugar
7-10 Tbsp Kitchen yarn
7-10 Tbsp Aluminium foil

Directions

1
Roast the flaked almonds in a pan without fat until golden brown, remove. Wash the rosemary and parsley, shake dry. Put some parsley aside for garnishing. Pluck off the remaining leaves or needles and chop
2
Knead breadcrumbs, ground almonds and chopped herbs under 100 g butter, season with salt and pepper. Clean the chilli, cut lengthwise, wash and remove seeds. Cut the pod into small pieces
3
Wash the meat, dab dry and bind into shape. Heat oil in a pan. Fry the meat for 3-4 minutes while turning it, season with salt and pepper and take it out. Spread the butter-almond mixture over the meat, press down slightly and cook in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 10-12 minutes. Prepare pasta in boiling salted water according to package instructions
4
Melt 2 tablespoons of butter in the frying pan. Sweat curry and chili in it at low heat. Deglaze with stock and cream, bring to the boil and simmer covered for about 5 minutes. Clean and wash spring onions and cut into fine rings
5
Remove the meat, wrap it loosely in foil and let it rest for a short time. Stir starch with a little water until smooth, thicken simmering sauce with it, season with salt, pepper and some sugar. Drain the pasta and let it drain. Put them back into the pot with the sauce and spring onions, toss through, season again. Arrange noodles and meat on plates, sprinkle with almond flakes