Turkey breast and corn casserole

Ingredients for 2 servings:

• 300 g turkey breast
• 2 tbsp rapeseed oil
• 1 tsp, heaped flour
• 80 g onion(s)
• 1 clove(s) garlic
• 1 tsp, heaped oregano
• ½ tsp cumin powder
• 75 g black olives, marinated in herbs
• 2 tbsp cranberries
• 2 m.-sized eggs
• 1 can of corn kernels, drained weight 285 g
• 80 g milk
• 1 tsp sugar
• salt and pepper
• some parsley

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Italo-American style

Wash the turkey meat, dry thoroughly, and cut into strips. Slice the onion, finely chop the garlic, slice the olives, and roughly chop the cranberries. Hard-boil the eggs and slice them using an egg slicer. Drain the corn kernels in a sieve. Season with milk, sugar, a pinch of salt, and some pepper. Puree with a hand blender. Heat 1 tablespoon of oil in a pan, add the turkey breast strips, dust with flour, season lightly, and sear until crisp. Do not cook through. Remove from the pan. Add 1 tablespoon of oil to the pan and fry the onions until lightly browned. Mix in the garlic, oregano, and cumin. Add the turkey strips and spread everything in a baking dish. Arrange the egg slices on top of the meat, sprinkle with the olives and cranberries. Spread the corn puree over the olives and smooth it down slightly. Bake in the oven at 180°C (top/bottom heat) for about 20-25 minutes. Sprinkle with freshly chopped parsley before serving.