John Myers
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Turkey in Oriental Sauce with Hummus Noodles and Chickpeas Vegetables
The perfect turkey in oriental sauce with hummus noodles and chickpeas vegetables recipe with a picture and simple step-by-step instructions.
for the oriental turkey
- 400 g Turkey breast fillet
- 400 g Red curry powder
- 400 g Salt
for the chickpea vegetables
- 300 g Chickpeas canned
- 2 small Spring onion
- 2 middle Onion red
- 1 pole Leek
- 2 Toes Garlic
- 2 middle Red pointed peppers
- 2 teaspoon Gourmet fine seasoning
- 2 teaspoon Salt
- 2 teaspoon Orange pepper
for the oriental sauce
- 1 teaspoon Cardamom seeds
- 150 g Humus
- 100 g Tomato sugo
- 250 ml Cream
- 250 ml Chicken broth
- 250 ml Salt
- 250 ml Orange pepper
- 250 ml Marakesh spice
- 1 Knife point Crushed red pepper
- 2 tablespoon Balsamic cream
- 10 piece Dates
- 1 tablespoon Chili sweet and sour sauce
for the hummus noodles
- Pasta parpadelle
- Orient sauce from above
Prepare vegetables
- Cut the onion and leek into thin rings – cut the garlic into thin slices – cut the paprika into bite-sized pieces – put a little spring onion (green part!) And some diced paprika aside for the decoration – drain the chickpeas from the can and rinse well in the colander with water
Prepare turkey fillet
- Wash turkey fillet and pat dry – cut diagonally into thin escalopes – season with salt and red curry
Preparation of chickpea vegetables and turkey
- First sweat the onion, garlic and leek in hot ghee – then transfer the vegetables to a preheated saucepan and keep them warm – then sweat the pepper pieces and the chickpeas in ghee in the roasting pan – put these vegetables back in the saucepan – then in the roasting pan Sear the turkey fillet pieces all around – also put the turkey pieces in the saucepan to keep warm
Orient sauce
- Grind the cardamom seeds in a mortar and briefly toast them in the roasting pan – then add the paprika hummus and the tomato sauce (I came from the freezer) and heat – with marake spice, powdered beaver, salt, chilli sauce hot and sweet, gourmet fine seasoning and orange pepper – season with cream and Dates cut into small pieces
Hummus papardelle
- Now cook the papardelle according to the instructions – in the meantime, take 2/3 of the oriental sauce out of the roasting pan and keep it warm in a small saucepan – this 2/3 of the thick, creamy hummus sauce will later be placed on the plate as an oriental sauce
- We need the remaining third of the sauce for the noodles so that you get the delicious oriental hummus taste – the remaining third of the sauce is now stretched in the roasting pan with 250 ml chicken broth – with hot and sweet chilli sauce, orange pepper and gourmet fine seasoning again finely seasoned
- The papardelle are now drained through a sieve after the cooking time is over and immediately “bathed” in the light hummus sauce
serve and decorate
- Turn the noodle nests out of the hummus noodles, place the chickpea vegetables and turkey fillet pieces as well as the oriental sauce on the plate – decorate with the put back spring onion rolls and pepper cubes as well as some balsamic cream
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