(approx. 35 min):
Peel oranges, cut out fillets. Peel and seed fresh lychee (canned fruit is already peeled and seeded). Peel banana and cut into slices.
Clean young onion and cut into rolls.
Cut turkey breast into pieces, fry briefly in hot olive oil. Add the cranberries, sauté, add the madras curry and curry powder, season with salt and a little pepper, add the sour cream or crème fraiche and the whipped cream, lightly fold through.
Fry the spring onions briefly in hot olive oil*. Add bananas and orange fillets and lychee, sauté briefly and then add to the turkey form. Fold everything together carefully and arrange in a deep plate, garnish with lemon thyme.
(*= sauté a little bit, fry briefly – remark of the creator of the recipe)
Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything at hand!
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