John Myers
Contents
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Ingredients
Turkey breast fillet:
- 200 g Turkey breast fillet
- 1 tbsp Corn oil
- 0,5 tsp Mild curry powder
- 0,5 tsp Sweet paprika
- 2 big pinches Coarse sea salt from the mill
- 2 big pinches Colorful pepper from the mill
- 2 tbsp Crème à la Cuisine 15% for cooking
Tomato rice:
- 75 g Basmati rice
- 275 ml Water
- 0,25 tsp Salt
- 0,5 tsp Ground turmeric
- 200 g Chunky tomatoes (½ can)
Beetroot salad:
- 400 g Beetroot (cooked!)
- 1 tbsp Light rice vinegar
- 1 tsp Salt
- 1 tsp Sugar
- 2 tbsp Crème à la Cuisine 15% for cooking
- 1 powerful splash Lemon juice
Serve:
- 2 1/2 small tomato for garnish
Instructions
Turkey breast fillet:
- Wash the turkey breast fillet, pat dry with kitchen paper and cut into strips. Heat corn oil (1 tbsp) in a pan, add the turkey breast fillet strips and fry / stir-fry in them. Season with mild curry powder (½ teaspoon), sweet paprika (1 teaspoon), coarse sea salt from the mill (2 big pinches) and colorful pepper from the mill (2 big pinches). Add crème à la cuisine (2 tbsp) and simmer for 5 - 6 minutes. Stir again and again.
Tomato rice:
- Bring basmati rice (75 g) to the boil in water (275 ml) with salt (1/4 teaspoon) and turmeric (½ teaspoon), stir and cook with the lid closed at the lowest temperature for about 20 minutes. Finally, fold in the chunky tomatoes.
Beetroot salad:
- Cut the beetroot first into slices and then into sticks. Add light rice vinegar (1 tbsp), salt (1 teaspoon), sugar (1 teaspoon) Crème à la Cuisine (2 tbsp) and mix everything carefully.
Serve:
- Serve strips of turkey breast fillet with tomato rice and beetroot salad, each garnished with ½ tomato.
