Medallions from a turkey are a light meat, without bones and skin, cut out from a breast of a bird. This gentle meat can be slightly dryish therefore it follows before roasting either to pickle, or to wrap up in juicy and fragrant bacon which will give to a dish an additional, juicy note.
Marinated indyushach medallions
To make tasty and gentle for an indyushachya meat, it is required to you: - 3 tablespoons of olive oil;
- 1/3 glasses of balsam vinegar; - ¼ glasses of grated parmesan;
- 1 tablespoon of mix of dried herbs (basil, marjoram, thyme); - 1 garlic glove;
- ½ teaspoons of a black sprinkling pepper; - ½ teaspoons of salt; - 500 grams of medallions from turkey. In a small bowl shake up vegetable oil with vinegar, add the garlic which is passed through a press, salt, dried herbs, pepper and a grated cheese. Pour marinade in a dense plastic bag about a zip fastener, put medallions from a turkey, zip, well shake and put in the fridge for 20-30 minutes.
Heat an oven to 180 wasps. Lay out medallions on a baking tray and bake within 15-20 minutes, having turned once to create an identical golden crust on both sides. Before giving give to have a rest meat of 5-7 minutes, having covered it with a foil.
You can prepare these medallions on in advance warmed grill.
Medallions in bacon
For this dish it will be required to you: - 400 grams of a turkey (2 medallions about 200 grams everyone); - 2 long slices of subsmoked bacon; - pinch of a black pepper; - 1 tablespoon of liquid honey; - 2 tablespoons of a desi. Wrap up each indyushachy medallion in a bacon slice, pin up edges toothpicks, slightly season with pepper. Fry a turkey on a baking sheet in the oven which is in advance warmed up to 180 wasps within 15-20 minutes. Kindle a desi and mix it with liquid honey. Give medallions, having watered with honey sauce.
You can replace liquid honey with treacle or maple syrup.
The glazed indyushach medallions
Preparation of this refined dish will require the following products: - 500 grams of indyushachy fillet; - 1 tablespoon of olive oil; - ¼ glasses of orange fruit jelly; - 2 tablespoons of a soy-bean sauce; - ½ teaspoons of a grated fresh root of ginger. Cut a fillet indyushachya on round, equal medallions. Warm olive oil in a frying pan and fry meat on both sides within 4-5 minutes. Postpone medallions for a plate and cover with a foil. Make glaze, having put fruit jelly, sauce and ginger in a frying pan where turkey was fried. Bring to the boil, stirring slowly, reduce fire and wait until glaze thickens. Put in it a turkey, shake a frying pan, so that glaze covered all meat and give.