Larded Turkey Breast on Curry Sauce

Cut the carrots into sticks and lard the turkey meat lengthwise along the fiber. The meat following also still lard with the thyme finally season with salt and pepper. Heat oil in a frying pan, sear meat on all sides and cook for about half an hour in a tube heated to 180 °C.

For the curry sauce: cut apple, peeled onion and banana and peeled pineapple into 1 cm cubes. Heat a little butter in a large saucepan and sauté. Add coconut, raisins and mango chutney. Sprinkle in curry and pour in coconut milk, chicken stock and cream. Simmer on low heat for 10 minutes.

Then blend the sauce with a hand blender, season with salt and pepper, then strain through a fine sieve.

For the garnish: cut out the stem from baby pineapple slices about 3 mm thick and caramelize in a frying pan with sugar.

Remove the turkey from the oven, cut into slices and arrange on the curry sauce, garnish with the baby pineapple slices.

Red wine

Our tip: Use sweet red wine for a sweet note and rather dry wine for flavorful, spicy dishes.

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