Sweet and sour turkey breast
Instructions
Prepare the marinade.
In a bowl mix vinegar with soy sauce, oil, chili, sugar and crushed garlic, then settle in Turkey and let it marinate for 12 hours in a cool place, covered with foil, making sure to turn and bathe occasionally.
Then dry it well with a paper towel, tie it with thread and let it brown evenly bright focus in a pan with hot oil.
Then lower the heat, add salt and pepper and cook for 1 hour and 15 minutes, basting occasionally with the marinade liquid (if there is not sufficient, use broth).
Meanwhile, Peel the potatoes and cut into slices.
Cut the pumpkin into pieces and roundtrip both in a pan greased with butter, cover with a few tablespoons of water, cover with aluminum foil and cook for an hour in the oven already warm to 180 degrees.
When cooked, mash with a fork to make a puree.
Melt the butter in a frying pan with grated ginger, then add the potato and pumpkin puree, salt and pepper to taste and simmer for a few minutes.
Serve the sliced roast with the mess.
For an even more bitter-sweet flavour, replace the potatoes with sweet ones.
Ingredients and dosing for 6 persons
- 1200 g of turkey breast
- 300 g of pumpkin pulp
- 200 g of potato
- 4 tablespoons of olive oil extra virgin
- 40 g of more butter to the pan
- 1 bit of fresh ginger
- Vegetable broth
- Salt
- Pepper
- For the marinade:
- 2 tablespoons of soy sauce
- 4 tablespoons of wine vinegar
- 1 tablespoon of olive oil extra virgin
- 2 cloves of garlic
- 1 teaspoon of sugar
- 1/2 teaspoon of dry chili