There is no hurry, you can experiment with the stocks in the refrigerator. I decided to cook turkey fillet, but not simple, but with kiwi, olives and green peas. Here you have both meat and a side dish. It turned out to be an interesting dish, and you can serve it on the Easter table.
|Cook Time||70 minutes|
- 800 gram Turkey (fillet)
- 1 piece Kiwi
- 40 gram Black olives
- 20 gram hard
- 30 gram grean peas canned
- 10 gram Gelatin quick-dissolving
- 4 pieces Soft cheese melted, in plates
- 1 teaspoon Paprika sweet ground
- 0,5 teaspoon Nutmeg ground
- 1 teaspoon Salt
- The turkey fillet was a whole piece. Starting with a thin edge, I cut it and, unfolding it like a book, lightly salted it, the usual norm of salt is 2 tsp per 1 kg of meat, but I like to add it to the finished dish because it is "slightly". I pinned him down with a chopping board and a yoke to make him more flexible. After 30 minutes, sprinkle with grated cheese... I decided it was time to experiment. I sliced kiwi, prepared olives, canned peas, ground paprika, a little instant gelatin (to glue the meat with my fillers, such a fine powder, not crystalline), black pepper, even melted cheese came to my hand...
- Put it in the form. To keep everything inside tight, I have provided such hooks on springs. I fixed them in special holes on the bottom, tightened the spring and fixed it on the top cover, through the slots in the cylinder. In general, the structure is well thought out! I put the ham on a baking sheet (you can use any one that is convenient) and sent it to the oven, which I preheated to 150 degrees Celsius, do not raise it higher yet, let the meat warm up well, and after 30 minutes preheat to 200 degrees.