John Myers
Cynnwys
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Cynhwysion
- 100 ml Dŵr
- 6 Ffigys wedi'u sychu
- Olew olewydd
- 6 Nionod bach coch
- 2 Ffiled Twrci
- Halen a phupur
- Sbeis tyrmerig daear
- Cumin daear
- Blawd
- 1 llwy fwrdd Past tomato
- 80 ml Golau gwin coch
- 100 ml Cawl cyw iâr
- 2 llwy fwrdd Quittengelee
- 80 ml Milwair
- 1 llwy fwrdd Sinsir wedi'i gratio
- 1 llwy fwrdd Maizena (startsh corn)
- 1 ergyd saws Worcestershire
Cyfarwyddiadau
paratoi
- Bring the water to the boil - put the dried figs inside - cover and let stand for about 40 minutes without adding any additional heat
- Peel the onion (leaving the roots intact) and then quarter - wash and dry the turkey fillets and season with salt, pepper, turmeric and a touch of cumin - then dust the meat with flour
paratoi
- Heat the olive oil and fry the onions all around - remove and keep warm - put olive oil in the same pan again and fry the turkey fillets until they have a little color - remove the meat and add to the onions
- add the tomato paste to the remaining roasting set and briefly toast - deglaze with red wine, simmer for 3 minutes - add the chicken stock - add the figs and the soaking water - add meat and onions and let everything stew together for about 30 minutes
saws
- Take out the meat, onions and figs and keep them warm - add the buttermilk to the sauce - grate fresh ginger and add - add quince jelly - season with a little worcester sauce - thicken the sauce with maizena (mondamin)
addurno a gwasanaethu
- Place the meat, onions and figs on the preheated plate - sauce over them - decorate with a little curry herb and a cress blossom
- A turkish flatbread or baguette goes very well with this dish
Maeth
Yn gwasanaethu: 100gCalorïau: 49kcalCarbohydradau: 7.4gProtein: 1.3gBraster: 0.3g
