Contents
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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