John Myers
Contents
show
Spicy Turkey Pan with Mashed Potatoes
The perfect spicy turkey pan with mashed potatoes recipe with a picture and simple step-by-step instructions.
Habanero salsa
- Milk
- Water
- Some butter
- Salt and nutmeg
- 4 Turkey schnitzel
- 2 Pc. Onion
- 2 Pc. Green peppers
- 1 Apple
- Chopped garlic
- 3 El Habanero salsa
- Curry powder
- Salt and pepper
- 3 Pc. Tomatoes
- 2 Pc. Red pepper
- 3 Pc. Fresh habaneros
- Garlic
- Fresh basil
- 1 tbsp Acacia honey
- Salt and pepper
- Wash the floury potatoes well, peel them and roughly cut them together. Cook in plenty of salted water until soft and strain. Leaving a little of the liquid inside will make the potatoes easier to mash. Now the potatoes are mashed and pieces are desired. Bring milk and water in a half-half ratio, butter, salt, pepper and nutmeg to the boil and then stir into the mash, just enough so that the mash has a nice consistency.
- Wash the turkey schnitzel and pat dry, cut into bite-sized pieces and let stand on the side. Peel onion and garlic and chop finely. Wash the apple and bell pepper, core the apple and cut together. Remove the seeds from the peppers and cut into cubes.
Habanero salsa
- Stem the tomatoes and cut into eight. Peel, halve and core the paprika and chop into small pieces. Remove the Habanero stem and cut into small pieces. Peel and roughly chop the garlic. Wash basil.
- Put all ingredients in a blender and mix on the highest setting to a homogeneous mass. It is best to prepare it the day before so that it can go through well!
Facebook Comments