Page 298 -
Basic HTML Version
298 Meat
#WVQOCVKE RTQITCOOG |5VGR
Automatic programmes » Meat
» Poultry » Turkey » Turkey
breast » Roast
Duration: 85-94 minutes
5GVVKPIU 5VGR
Step 1
Function: Combination mode/
Fan plus
Temperature: 170°C
Moisture: 65%
Duration: 85 minutes
Step 2
Function: Full grill
Level 3
&WTCVKQP |WR VQ OKPWVGU
Shelf level:
Rack: 2
Universal tray: 1
Turkey breast with ragout of
white and green asparagus
5
Add the cream and the
asparagus pieces to the
sauce and heat. Finely chop the
chervil leaves. Season to taste
with lemon juice, sugar and salt
and stir in the chervil. Serve the
ragout with the sliced turkey
breast. Delicious with baby new
potatoes.
1
Mix together the salt, pepper
and oil and brush the turkey
breast with it. Place on the rack
in the oven and roast (see below
for settings).
2
Wash the asparagus.
Completely peel the white
asparagus, and snap the woody
ends off the green asparagus.
Chop into 4 cm pieces.
3
Place the asparagus peel and
woody ends in a pan. Add
enough water to cover them,
bring to the boil, add a little
salt, cover the pan with a lid and
cook for 10 minutes. Drain the
stock through a sieve and then
put the liquid back into the pan.
Add 1 tsp of butter and sugar
and bring to the boil. Add the
white asparagus and cook for
5 minutes. Then add the green
asparagus and cook for a further
3 - 5 minutes. Lift the asparagus
out of the broth.
4
Meanwhile clean the spring
onions and chop into small
rings. Steam until translucent in
the remaining butter. Dust with
ƃQWT CPF UYGCV IGPVN[ VJGP CFF
500 ml asparagus stock. Season
with salt, pepper, lemon zest
and 1 – 2 tsp lemon juice and
allow to simmer for 3 – 4
minutes.
Serves 4
Ingredients
Ingredients:
1000 g turkey breast
600 g white asparagus
600 g green asparagus
Salt
White pepper
Oil
50 g butter
1 tsp sugar
1 bunch spring onions
I RNCKP ƃQWT
Grated zest and juice of an
unwaxed lemon
100 g double cream
1 bunch chervil
Water
|
