TURKEY BREAST WITH RED PEPPER, BLACK GARLIC AND ALMOND SAUCE Miele Culinary Experts
INGREDIENTS Turkey brine 1 litre water 50 g salt 50 g brown sugar 1 tbsp molasses
Preparation time 40 minutes, plus 24 hours brining
Almond sauce 300 g almonds | sliced, toasted 100 g bread | crust less, torn 450 ml milk 2 garlic cloves | peeled, sliced 200 ml water 45 ml extra virgin olive oil 80 ml sherry vinegar 2 tsp sugar 1 tsp salt flakes 1 cup flat leaf parsley | chopped
Cooking time 1 hour 15 minutes, plus 5 hours drying
1 tsp coriander seeds ½ tsp chilli, dry flakes 1 tsp black peppercorns 1 cinnamon stick
Appliance/function Induction Cooktop Steam Moisture Plus
Turkey 1.2 kg turkey crown, boneless 350 g red peppers, roasted, jarred
1 tbsp black garlic paste 1 tbsp extra virgin olive oil
METHOD
Turkey 1. P lace all ingredients into an unperforated steam container and Steam at 100°C for 5 minutes or alternatively bring to the boil in a saucepan for 2 minutes. Allow to cool completely, strain off solids and chill in the fridge. 2. P lace the turkey in the brine making sure it is submerged and place in the fridge for 24 hours, then drain and pat dry with paper towel. 3. D rain the red peppers and remove any seeds. 4. C ombine the black garlic paste and the extra virgin olive oil. 5. L ay the turkey on a chopping board skin side down, and remove the tenderloins from the fillets. 6. B rush the black garlic and oil paste onto the turkey breasts. Lay the red peppers evenly over the top and place the tenderloins over the red peppers in the opposite direction to where you removed them. This will help to evenly shape the meat. 7. B ring all the sides of the turkey up to meet each other and form a ball and turn over so the skin is facing up. 8. T ie together using butchers string or silicon bands. This can be done the day before and left to air dry in the fridge until ready to cook. 9. P reheat the oven on Fan Plus at 230°C. Lightly oil and salt the turkey skin and place on a grilling and roasting insert on a multi-purpose tray. 10. C hange the function to Moisture Plus + Fan Plus at 230°C with 3 bursts of steam. Release a burst of steam immediately, a second burst of steam at 15 minutes and a third at 30 minutes. 11. P lace the turkey on shelf position 2 and set a timer for 15 minutes. 12. Turn the oven down to 160°C and continue cooking for 55 minutes, check the internal temperature is 65°C or above before removing from the oven, allow to rest in the warming drawer for 25 minutes Almond sauce 1. P lace the almonds, bread, milk, garlic and water in the jug of an upright high speed blender and allow to soak for 30 minutes. 2. B lend well until smooth then add the extra virgin olive oil, sherry vinegar, sugar, salt and blend again. For a really smooth finish you can push the sauce through a sieve. Stir in parsley and taste for seasoning. 3. K eep in the fridge then allow to come to room temperature to serve.
To serve 1. Carve the turkey into 8 wedges and serve with the almond sauce.
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