Description
Prepare Turkey breast for this recipe! The meat turns out juicy and soft and the sauce rich and noble. Puree of green peas in the recipe Nigel Lawson perfectly complements and decorates is a treat.
Ingredients
-
Breast of Turkey
800 g
-
Onion
1 piece
-
Garlic
2 tooth
-
Sour cream
200 g
-
Mustard
2 Tbsp
-
Cheese
200 g
-
Thyme
0.5 tsp
-
Ginger
1 tsp
-
Green peas
400 g
-
Garlic
3 tooth
-
Mint
1 tsp
-
Cream
100 ml
-
Parmesan
2 Tbsp
Cooking
Fillet of Turkey (the breast) to gently cut into cubes.
Finely chop the onion and garlic. For the sauce mix the sour cream and mustard, add spices. I believe that thyme is ideal for this recipe, and ginger (optional) adds Eastern spice.
To install multiverse mode "baking". With an open lid in a small amount of vegetable oil to fry onions.
Add in the bowl multivarki meat. Fry in the same mode for 5-10 minutes. Salt and pepper to taste (we suggest adding a few pinches of sugar).
Pour the meat sauce. Close the slow cooker. Bring to boil and cook in the "quenching" 35 minutes.
Add the meat garlic and melted cheese. To cook in the same mode for another 5 minutes to achieve uniformity and thickness of the sauce.
Turkey in a creamy sauce and perfect mashed green peas, traditional British cuisine. To cook in the "baking" fry the garlic.
Add the frozen peas. Salt and pepper to taste, add the mint (it "makes" this dish). Bring to boil and cook 5 minutes.
Blend the peas with a blender (in other dishes!). Add cream and grated Parmesan.
Mix everything in a blender until smooth. Do not try to achieve smooth puree - let some particles larger.
To make the dish. Purée can be spread using a pastry syringe. By the way, the cooled peas can also be eaten as a pate, spread on a slice of toasted toast:)
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.