Breast of Turkey with Yogurt Sauce recipe
ingredients
1 kg (2 1/4 lbs) turkey breast on bone
2 garlic cloves
1/2 tsp salt
2 pinches freshly ground black pepper
6 tbsp sunflower oil
1 yellow and 1 red pepper
200 g (7 oz) leeks
500 g (18 oz) cucumber
Bunch chervil
125 ml (4 fl oz) 1/2 cup hot chicken stock
250 g (9 oz) 1 cup thick set yogurt
2 garlic cloves
1/2 tsp salt
2 pinches freshly ground black pepper
6 tbsp sunflower oil
1 yellow and 1 red pepper
200 g (7 oz) leeks
500 g (18 oz) cucumber
Bunch chervil
125 ml (4 fl oz) 1/2 cup hot chicken stock
250 g (9 oz) 1 cup thick set yogurt
method
1. Wash and dry turkey breast.
2. Peel and chop garlic, mix with salt and pepper, then crush and combine with 1 tbsp oil.
3. Coat meat with this mixture before covering and putting in refrigerator to marinate for 30 minutes.
4. Preheat oven to 200°C (400°F) Gas Mark 6.
5. Discard stalk and seeds of peppers, wash and chop. Trim both ends of leeks, wash thoroughly and cut into 1 cm (1/3 in) pieces.
6. Peel, core and slice cucumber. Wash, dry and finely chop chervil.
7. Heat remaining oil. Place turkey breast in roasting pan, pour hot oil over it and roast in centre of oven for 30 minutes.
8. Arrange chopped peppers and leek around meat, pour on hot stock and cook for 10 minutes longer.
9. Finally add cucumber and cook for 5 more minutes.
10. Remove meat and vegetables from pan, put on warm serving dish and return to oven after it has been switched off to keep warm.
11. Deglaze roasting pan with yogurt, pour into sauce boat and sprinkle with chervil.
2. Peel and chop garlic, mix with salt and pepper, then crush and combine with 1 tbsp oil.
3. Coat meat with this mixture before covering and putting in refrigerator to marinate for 30 minutes.
4. Preheat oven to 200°C (400°F) Gas Mark 6.
5. Discard stalk and seeds of peppers, wash and chop. Trim both ends of leeks, wash thoroughly and cut into 1 cm (1/3 in) pieces.
6. Peel, core and slice cucumber. Wash, dry and finely chop chervil.
7. Heat remaining oil. Place turkey breast in roasting pan, pour hot oil over it and roast in centre of oven for 30 minutes.
8. Arrange chopped peppers and leek around meat, pour on hot stock and cook for 10 minutes longer.
9. Finally add cucumber and cook for 5 more minutes.
10. Remove meat and vegetables from pan, put on warm serving dish and return to oven after it has been switched off to keep warm.
11. Deglaze roasting pan with yogurt, pour into sauce boat and sprinkle with chervil.
serving amount
serves 4
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