Turkey sour roast

Name: Turkey sour roast
Cook time: 2 h
Total time: 2 h
Yield: 6
Ingredients: 1 collar Soup Greens; 200 ml Cider vinegar; 2 Bay leaves; 4 Allspice seeds; 4 Cloves; 1.5 kg Turkey Breast; 4 Onions; 3 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1/2 pot of marjoram; 3 Apples (approx. 175 g each); 1-2 TABLESPOONS Lemon juice; 3 TABLESPOONS Butter; 1 TABLESPOON Flour; 5 TABLESPOONS Whipped cream; 7-10 Tbsp Sugar; 7-10 Tbsp fresh herbs

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 6

1 collar Soup Greens
200 ml Cider vinegar
2 Bay leaves
4 Allspice seeds
4 Cloves
1.5 kg Turkey Breast
4 Onions
3 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1/2 pot of marjoram
3 Apples (approx. 175 g each)
1-2 TABLESPOONS Lemon juice
3 TABLESPOONS Butter
1 TABLESPOON Flour
5 TABLESPOONS Whipped cream
7-10 Tbsp Sugar
7-10 Tbsp fresh herbs

Directions

1
Clean, wash and chop the soup greens. Boil 1/2 litre of water, soup greens, vinegar, bay leaf, allspice and cloves for 5 minutes and let cool. Wash the meat and put it into the marinade. Covered and leave to stand overnight, turning occasionally. Peel and slice the onions. Remove the meat from the stock and dab dry. Heat the oil in a frying pan.
2
Brown the meat all around. Add onions, also fry. Season with salt and pepper. Pour marinade through a sieve. Deglaze the roast with half of the meat, bring to the boil briefly. Cover and braise in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 1 hour. In the meantime wash and chop the marjoram. Pour the rest of the marinade over the roast, season with marjoram and braise in the open roasting pan for another 30 minutes. Wash and quarter apples, remove core. Cut the flesh into slices and sprinkle with lemon juice. Melt butter. Steam apple slices in it at mild heat for 5-7 minutes. Season with salt and pepper.
3
Pour the rest of the marinade over the roast, season with marjoram and braise in the open roasting pan for another 30 minutes. Wash and quarter apples, remove core. Cut the flesh into slices and sprinkle with lemon juice. Melt butter. Steam apple slices in it at mild heat for 5-7 minutes. Season with salt and pepper. Keep roast warm, pour stock through a sieve and bring to the boil. Mix flour and cream until smooth and stir into the stock. Boil up while stirring. Season to taste with salt, pepper and sugar. Cut the roast open, arrange with the apple wedges and sauce. Serve garnished with fresh herbs. Serve with croquettes and red cabbage
4
Keep roast warm, pour stock through a sieve and bring to the boil. Mix flour and cream until smooth and stir into the stock. Boil up while stirring. Season to taste with salt, pepper and sugar. Cut the roast open, arrange with the apple wedges and sauce. Serve garnished with fresh herbs. Serve with croquettes and red cabbage
5
waiting time approx. 8 hours