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Turkish Turkey Fillet with Figs & Onion

5 from 4 votes
Course Dinner
Cuisine European
Servings 2 people
Calories 49 kcal

Ingredients
 

  • 100 ml Water
  • 6 Figs dried
  • Olive oil
  • 6 Small red onions
  • 2 Turkey fillet
  • Salt and pepper
  • Ground turmeric spice
  • Ground cumin
  • Flour
  • 1 tbsp Tomato paste
  • 80 ml Red wine light
  • 100 ml Chicken broth
  • 2 tsp Quittengelee
  • 80 ml Buttermilk
  • 1 tsp Grated ginger
  • 1 tsp Maizena (corn starch)
  • 1 shot Worcestershire sauce

Instructions
 

preparation

  • Bring the water to the boil - put the dried figs inside - cover and let stand for about 40 minutes without adding any additional heat
  • Peel the onion (leaving the roots intact) and then quarter - wash and dry the turkey fillets and season with salt, pepper, turmeric and a touch of cumin - then dust the meat with flour

preparation

  • Heat the olive oil and fry the onions all around - remove and keep warm - put olive oil in the same pan again and fry the turkey fillets until they have a little color - remove the meat and add to the onions
  • add the tomato paste to the remaining roasting set and briefly toast - deglaze with red wine, simmer for 3 minutes - add the chicken stock - add the figs and the soaking water - add meat and onions and let everything stew together for about 30 minutes

sauce

  • Take out the meat, onions and figs and keep them warm - add the buttermilk to the sauce - grate fresh ginger and add - add quince jelly - season with a little worcester sauce - thicken the sauce with maizena (mondamin)

decorate and serve

  • Place the meat, onions and figs on the preheated plate - sauce over them - decorate with a little curry herb and a cress blossom
  • A turkish flatbread or baguette goes very well with this dish

Nutrition

Serving: 100gCalories: 49kcalCarbohydrates: 7.4gProtein: 1.3gFat: 0.3g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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