John Myers
Contents
show
Turkey Steaks – Exotic
The perfect turkey steaks – exotic recipe with a picture and simple step-by-step instructions.
- 3 Turkey schnitzel
For the Asian marinade:
- 3 tablespoon Teriyaki sauce
- 3 tablespoon Sesame oil
- 1 Knife point Seasoned pepper
- 1 Knife point Chilli flakes
- 1 kl. Onion in wedges
Aside from that:
- 6 Candied kumquat
- 4 tablespoon Cointreau
- 1 kl. Glass Baby pineapple, drained
- 2 teaspoon Oil for frying
- 100 ml Chicken broth
- Halve the turkey escalope and mix the resulting steaks with the marinade in a sealable container and let them rest for about 24 hours.
- Rinse the candied kumquat briefly under cold water and pour it into a small glass, then pour the liqueur over it and let it steep for about 30 minutes, covered.
- Preheat the oven to 160 degrees using a suitable pan. Let the steaks drain slightly and then fry them very quickly and only briefly on both sides in the heated oil, then transfer them to the oven dish.
- Now put the baby pineapple in the pan and fry quickly. When the slices begin to brown at the edge, place 2 pineapple slices on each turkey steak and top with a kumquat marinated in Cointreau.
- Turn the oven temperature back to 120 degrees and gently cook the exotic turkey steaks for about 15 minutes.
- Prepare a fine sausage during this time. To do this, simmer the roasting ingredients in the pan with the broth until a slightly thickened sauce is formed; Refine the sauce with 2 tablespoons of Cointreau (from marinating), season to taste again, add some seasoning if necessary and sprinkle the steaks with it before serving.
- The cook is allowed to eat the rest of the liqueur from the marinating … I did that too.
- I served “butter-almond rice” and “cauliflower with sugar peas” with this delicious meat dish – these recipes are already here in my cookbook:
- Butter almond rice … cauliflower with sugar peas …
Facebook Comments