in Spain

"el pavo" with ginger and tomatoes

updated

Spread the love

Ingredients for 4 servings:

  • 500 g turkey schnitzel
  • 1 chili pepper(s), yellow
  • 3 cloves garlic
  • 1 piece(s) ginger root, thumb-sized
  • 250 ml tomato(s), pureed
  • 3 sprigs of oregano
  • 1 tomato(s)
  • 2 tbsp olive oil
  • 1 large onion(s)
  • e.g. sea salt
  • n. B. Pepper, from the mill
  • Lime peel, untreated, grated

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

Turkey Canarian style

Peel and finely chop the onion and garlic cloves. Peel and finely chop the ginger root. Heat the olive oil and sauté the onions, ginger, and garlic. Cut the turkey cutlets into strips and sear them vigorously with the grated lime zest. Season with pepper, salt, and oregano, and add the finely chopped chili and tomato. Finally, stir in the passata. Now reduce the heat and simmer for about 5-10 minutes. Serve with seasonal vegetables and rice.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Yeast snail cake – Chinois

Canarian-style aubergines