Stuffed Turkey Breast with Vegetable Curry recipe by Ninik Becker.
Roasted Stuffed Turkey Breast
600 g fresh skinless turkey breast, cut butterfly, rinse, pat dry
200 ml water
1 tsp dried parsley
2 sprigs fresh parsley
2 bay leaves, tear up
water + 2 tbsp coarse salt
For stuffing :
2 young carrots, peeled and split each into 4
a handful of green beans
1 tbsp sweet sour chili sauce
freshly cracked black pepper
Dissolve 2 tbsp coarse salt with enough water in a bowl, big enough to put turkey.
The turkey breast should be cover by salted water.
Add dried parsley, fresh parsley and bay leaves
Marinate turkey breast in salted water and herbs for about 2 hours.
Remove turkey breast from salted water, pat dry. Season with freshly cracked black pepper on both sides.
Stuffed carrot and green beans inside turkey breast, roll, and using kitchen string, tie the rolled turkey. Secure nicely. Season again with black pepper.
Heat the pan with little oil on it, brown stuffed turkey breast until all sides golden brown. Transfer turkey breast into the baking pan. Pour 200 ml of water into the pan.
Roast browned stuffed turkey breast in 200 C preheated oven for about 30 minutes and the water reduced.
Lower the heat to 180 C and brush the turkey surface with sweet sour chili sauce. Continue roasting for about 20 minutes or more until the juice runs clear if piercing with knife/fork and the surface glistened brown.
Remove from oven, remove the kitchen string. Rest a few minutes.
Slice before serving.
2 medium potatoes, peeled, cut into chunks
quarter head of cauliflower, cut into florets
3 young carrots, cut into chunks
1 chopped of large tomato or some of cherry tomatoes
fresh parsley bay leaves (from marinade turkey)
1 tbsp yellow curry powder
1 tsp chili powder
300 ml chicken stock
salt, sugar, and pepper to taste
a pinch of coriander powder
1 onion, chopped
3 cloves garlic, smashed
Heat 2 tbsp oil in the pan, sauté onion and garlic until softened. Add curry powder, chili powder, coriander powder, bay leaves. Stir.
Fried Egg Tomato is also suitable for children because it does not contain chili. Red color comes from fresh tomatoes flavored with brown sugar. It was savory and sweet. Cooking eggs can be varied by omelette or scrambled with the same cooking methods. Easy and quick dish.
Fried Egg Tomato Recipe
4 -5 eggs
2 large red tomatoes, chopped
1 tbsp or more brown sugar
2 cloves garlic, minced
2 slices fresh ginger root
1 tbsp light soy sauce
1 cup chicken stock (water + chicken powder)
salt to taste
few slices of green onion for garnish
Fry the egg one by one, set aside.
In the same pan medium high heat with 2 tbsp oil, sauté chopped garlic and ginger into aromatic then add chopped tomatoes. Stir well.
Add brown sugar and soy sauce, stir well to combined. Will come out the juice from tomatoes, cook about 3 minutes.
Pour the stock/water. Cover the pan, cook until tomatoes softened almost crushed and the liquid reduced.
Taste it. Add a pinch of salt, adjust to your taste. Add seasoning if necessary.
Gently put back all fried eggs onto the pan, gently stir the sauce and let it soak into eggs.
Sprinkle with slice green onion.
Serve with steamed rice, vegetables and other side dishes of your choice.
My choice was Stir fry vegetables with garlic, which I will share in this page as well.
Stir Fry Vegetables Garlic
This is very healthy vegetable consisting of several vegetables that I have cooked with garlic. Easy dish with cutting preparation.
2 tbsp fresh minced garlic
2 slices fresh ginger root
1 small onion, sliced
2 cups of roughly chopped cabbage
1/2 cup of pumpkin strips
1/2 cup of firm tofu strips
1/2 cup of canned kidney beans, drain
handful of cherry tomatoes, half
1 cup chicken stock
1 stalk green onion, sliced diagonal
salt and pepper
In a large pan/wok, heat 3 tbsp oil then sauté ingredients A. Stir until you smell the aroma.
Add ingredients B. Stir well to soften. May sprinkle with little water to create smoke. Cover the pan.
Open the lid, add ingredients C, adjust to your taste. Stir quickly until green onion wilt.