Recipe Monday - Thanksgiving Menu 2012 Appetizer
Appetizer: Vitello Tacchino con Zucca
(thinly sliced Turkey Breast with Pumpkin-Ginger-Dressing)
Ingredients:
Turkey Breast,
Fresh Pumpkin,
Fresh Ginger,
2 TBsp yellow Mustard Seeds,
2 TBsp of Pumpkin Seeds,
Cilantro, fresh,
Basil leaves, fresh,
2 TBsp of Soy Sauce (w/o additives, like starch or sugar)
Instructions:
Cook turkey breast covered with water till done. Cool down. Keep the broth.
Peel and dice pumpkin and braise in (a bit of) the broth till the pumpkin is soft. Drain unnecessary liquid and let the pumpkin liquid evaporate in the pot on the stove – the pumpkin should be really dry. Clean and chop ginger finely. Mix with the pumpkin and reheat. Cool down in fridge.
Roast pumpkin and mustard seeds in a pan without oil, stir frequently, till the seeds change the color and develop a fragrant scent.
Clean and chop herbs coarsely. Spice the pumpkin with soy sauce, add herbs and purée it with an immersion blender.
Drape the thinly sliced turkey breast on a plate. Drizzle the pumpkin-ginger-dressing over the turkey and decorate with the seeds. Place a stem of basil or cilantro on the plate.
Source: metabolic balance® Gourmetküche [Gourmet Kitchen], Authors: Frank Heppner and Dr.med Wolf Funfack; Südwest Verlag, 2008.
[photo used with cc permission from martha_chapa95]
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