John Myers
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Spicy Chard Vegetables with NT Roast Turkey
The perfect spicy chard vegetables with nt roast turkey recipe with a picture and simple step-by-step instructions.
Swiss chard
- 1 kg Swiss chard fresh
- 5 piece Spring onions fresh, cut
- 50 g Butter
- 1 piece Freshly diced shallot
- 4 piece Garlic cloves finely chopped
- 1 piece Pepperoncini finely chopped
- 4 tbsp Homemade vegetable broth
- 1 pinch Curry powder
- 1 pinch Sea salt from the mill
- 1 tbsp Sour cream
- 1 tbsp Olive oil
- 1 pinch Black pepper from the mill
NT roast turkey
- 800 g Turkey breast
- 1 pinch Sea salt from the mill
- 1 pinch Black pepper from the mill
- 1 tsp Homemade black chilli oil
- 1 tsp Homemade garlic oil
- 2 tbsp Clarified butter
- Prepare the Swiss chard ready to cook. Cut the stems into small pieces and the leaves into strips.
- Sauté the shallot and spring onion in a saucepan warmed over medium heat.
- Put in the stalks of the chard and let simmer for a few minutes. They have to go in first because they take longer than the leaves.
- Now add the chard leaves, garlic and peppers and let cook for a few minutes. Then pour in the broth and let everything brew a little longer. Stir every now and then.
- Now season with the spices to taste and stir in the sour cream.
- Incise the meat about 6 times. Be careful not to cut it all the way so that it doesn’t fall apart into slices. Preheat the electric oven to 80 degrees.
- Now briefly sear the meat all around in clarified butter, seasoning with salt and pepper.
- Now let a little of each seasoning oil drip into the incisions. Place the roast on the wire rack (in the middle of the oven) and let it cook. Pierce the thermometer. When the thermometer beeps (I like turkey with a core temperature of almost 70 degrees) take out the roast.
- We had potatoes from our garden to go with it.
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