Meat of a turkey – a magnificent alternative to dietary chicken meat. Usually to an indyushachya of fillet several kilograms weigh and it is possible to feed with one breast several people at once. Fillet of a turkey can be fried, extinguished, baked, it is combined with many seasonings, is suitable for a farshirovaniye.
It is required to you
- The fillet of a turkey stuffed with pumpkin, spinach and a cranberry
- - 500 g of fillet of a breast;
- - 1 tablespoon of olive oil;
- - 3 heads of onions shallot;
- - 2 garlic gloves;
- - 200 g of pumpkin pulp;
- - ½ cups of a fresh cranberry;
- - 2 tablespoons of maple syrup;
- - 100 g of fresh leaves of spinach;
- - 3 leaves of a sage;
- - 12-14 halves of pecan nuts;
- - salt and fresh ground black pepper.
- Saltimbokka from a turkey
- - 1 fillets of a breast of a turkey;
- - 4 slices of a Gruyere cheese 3 mm thick;
- - 4 slices прошутто;
- - 4 leaves of a sage;
- - 4 long branches of rosemary;
- - 2 tablespoons of olive oil;
- - 150 g of a desi;
- - 110 ml of Marsala (strong sweet wine);
- - ½ lemons;
- - 2 tablespoons of the crushed parsley;
- - - salt and a fresh ground black pepper.
- Curry with a turkey
- - 500 g of fillet of a turkey;
- - 1 head of onions;
- - 4 fresh peppers of Chile;
- - 1 teaspoon of seeds of a coriander;
- - 2 teaspoons of tamarindovy paste;
- - 1 tablespoon of icing sugar;
- - 3 garlic gloves;
- - ginger root piece of 3-5 cm;
- - 1 tablespoon of vegetable oil;
- - 400 ml of coconut milk;
- - 150 ml of chicken broth;
- - 220 g of a bean;
- - 250 g of fresh leaves of spinach;
- - 50 g of the crushed cilantro greens;
- - 50 g of a nibbled almond.
Instruction
1. And клюквойМякоть muscat pumpkin cut the fillet of a turkey stuffed with pumpkin, spinach in cubes with the party in 2-3 centimeters. Chop onions shallot a small cube, hands dig sage leaves on pieces. Chop pecan nuts a wide knife. Meat of a turkey wash a baking plate a stream of flowing water and dry paper kitchen towels. In a big wide and deep frying pan with a thick bottom on average fire warm olive oil. Fry onions shallot and garlic within 4-5 minutes when they become slightly golden, add pieces of pumpkin, cranberry berry, pour in maple syrup and a tablespoon of warm water. Cover mix and you extinguish on small fire about 10 minutes. Uncover, add spinach and leaves of a sage, season with salt and pepper, stir. You extinguish 3-4 more minutes, then cool and mix with the crushed pecan nuts.
2. Cut a breast of a turkey in two. In each piece make a cut "pocket", begin in most sarcocarp of fillet and stop not centimeter up to the end. Season meat I will merge also pepper from within and outside. Stuff each breast with the prepared stuffing. Tie up a culinary twine. Fry the stuffed breasts in olive oil to a golden crust. Shift in a form for roasting, pour in 1 tablespoon of water and cover a brazier with a foil. Bake in the oven which is previously warmed up to 177 wasps within 25-30 minutes. Get meat from an oven and let's it have a rest even minutes 10. Cut a culinary twine and cut each breast on several pieces. Lay out them in plates, water with the juice formed in a brazier and give to a table.
3. Saltimbokka from an indeykisaltimbokk — a traditional Italian dish. For its production veal was initially used, but over time culinary dictatorship weakened a little and cooks began to cook this thin schnitzel with прошутто and a sage from pork, chicken meat and a turkey. Indyushachyyu a breast should be sliced thin, to put them between two layers of food wrap and it is good to beat off the hammer. After processing, meat doesn't have to be thicker than 5 mm. Skim and put on edge of each schnitzel a cheese slice, a ham piece прошутто and a sage leaf. Season with salt and a fresh ground black pepper. Remove leaves from branches of rosemary and use them in other dish. Divide each branch into several pieces and grind their edges. Cover a schnitzel half with a stuffing a free half and chop off edges rosemary sticks.
4. Heat 1 tablespoon of olive and 50 g of a desi when the last is kindled in a frying pan, lay out pieces of a turkey and fry them from each party within 2-3 minutes. Pour in Marsala and prepare a saltimbokka 2-3 more minutes. Get schnitzel from a frying pan, lay out on a plate and cover with a foil. Be engaged in preparation of sauce. Put the remained desi in a skovroda, pour in olive, squeeze out juice of a lemon, add greens of parsley and well mix. Season with salt and a fresh ground black pepper. Slightly warm up on average fire. Give a saltimbokka from a turkey, having sauced.
5. A curry about indeykoyeshche one national dish in which traditional chicken can be replaced on a fillet indyushachya — spicy, sharp, fragrant Indian a curry. Clean a head of onions and cut a small cube. Wash out hot peppers, decrown and carefully remove all seeds, cut pulp thin ringlets. Slightly crush the cleaned garlic segments the flat party of a wide knife. Husk a root of ginger and chop vegetable thin and short straws. Put leaves of spinach on several pieces, curtail a tubule and cut ribbons. Lay out the frozen bean in a colander, scald boiled water and dry. Fry almonds in a dry frying pan. Wash out fillet of a turkey, well dry kitchen paper towels and cut on long and thin pieces.
6. Put in a blender bowl the cut onions, ginger and pepper, one crushed garlic glove, paste from a tamarind, icing sugar. In the pulse mode crush all contents of a bowl in paste. In a big, deep frying pan heat sunflower oil, put in it the remained crushed garlic gloves and fry meat of a turkey. Fry turkey in the portions that the golden crust was formed, and meat remained juicy. You will throw out garlic, lay out a turkey in a bowl, and in a frying pan in which fillet was fried, on average fire warm up spicy paste. When paste enough gets warm, it will begin to publish characteristic aroma, at this time add coconut milk and broth, bring to the boil and reduce heating to a minimum. Return a turkey to a frying pan, add haricot and prepare about 20 minutes until sauce thickens. Put spinach, cilantro greens in a curry, mix and remove from fire. Give with boiled basmati rice, having strewed with a roasted almond.