John Myers
Spicy Turkey Rocked!
The perfect spicy turkey rocked! recipe with a picture and simple step-by-step instructions.
- 300 g Turkey fillets
- 1 Green pepper
- 1 Red pepper
- 1 Yellow pepper
- 3 Radical
- 100 g Corn
- 100 g Mushroom
- 3 Toes Garlic
- 1 Onion
- 200 g Tagliatelle
- 1 tbsp Baked apple and chilli jelly
- 1 tbsp Wine chilli jelly
- Soy sauce
- Salt
- Black pepper
- Rapeseed oil
- Olive oil
- Wash the turkey and cut into strips. Wash, stem and core the yellow, red and green peppers and cut into strips. Clean, wash, halve and slice radishes and mushrooms. Wash corn. Peel and chop the garlic and onion.
- Put on a saucepan with approx. 3l water for the pasta, salt well and bring to the boil. Heat a pan at the same time. When it is hot add the rapeseed oil and sear the turkey strips. As soon as the turkey is light brown, season with salt and pepper and add a dash of soy sauce. Swirl the whole thing through until the soy sauce is reduced. Now add the wine and chilli jelly and glaze the turkey with the jelly while swirling. Then put the turkey in a bowl and let it rest covered.
- Heat the same pan, add some rapeseed oil and sauté the garlic & onion. Gradually add the paprika, radishes, corn and mushrooms in small doses and always toss well.
- Boil the ribbon noodles until they are al dente, drain into a sieve and place in a bowl. Pour a dash of olive oil over it and mix well.
- As soon as the vegetables are well roasted, season with salt, pepper and add a little soy sauce. Swirl well and then add the baked apple-chili jelly. Swirl well and let the vegetables glaze. Now add the turkey strips, mix well and season to taste.
- Trap the noodles onto a plate and place the vegetables with the turkey strips on top – done!
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