Turkey sour roast with raisin sauce

Name: Turkey sour roast with raisin sauce
Cook time: 2 h
Total time: 2 h
Yield: 6
Ingredients: 1 collar Soup Greens; 200 ml White wine vinegar; 2 Bay leaves; 1 kg Turkey Breast; 4 medium-sized onions; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 2-3 TABLESPOONS Oil; 2 TABLESPOONS Raisins; 2 TABLESPOONS flaked almonds; 1 TABLESPOON Flour; 5 TABLESPOONS Whipped cream; 7-10 Tbsp Sugar; 7-10 Tbsp Kitchen yarn

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 6

1 collar Soup Greens
200 ml White wine vinegar
2 Bay leaves
1 kg Turkey Breast
4 medium-sized onions
7-10 Tbsp Salt
7-10 Tbsp black pepper
2-3 TABLESPOONS Oil
2 TABLESPOONS Raisins
2 TABLESPOONS flaked almonds
1 TABLESPOON Flour
5 TABLESPOONS Whipped cream
7-10 Tbsp Sugar
7-10 Tbsp Kitchen yarn

Directions

1
Clean, wash and chop the greens. Bring to the boil with 1/2 l water, vinegar and bay leaf and add approx.
2
Simmer for 5 minutes. Cool down. Wash meat and bind into shape. Cover and leave to cool overnight in the marinade.
3
Onions peel, in columns cut. Remove meat from the marinade, dab dry and season. Fry on all sides in hot oil. Brown the onions. Sieve the marinade, pour half to the meat, bring to the boil. Roast in a hot oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for about 1 hour. Wash the raisins. After about 30 minutes add the rest of the marinade
4
Roast the almonds. Keep the roast warm, sieve the stock and bring to the boil. Stir flour and cream until smooth, thicken sauce with it. Season to taste with salt, pepper and sugar. Arrange everything. Serve with croquettes and broccoli
5
Drink: cool rosé wine