This recipe is best with
Recipe Ingredient
- Tandoori Spice Marinade:
- 200g turkey breast
- 10g salt
- 10g black pepper
- 10g garam masala
- 10ml lemon juice
- 15g garlic, minced
- 10g young ginger
- 10g chili powder
- 5g cumin powder
- 30g plain yogurt
- Dry Mixed Fruit Stuffing:
- 150g bread, tosted and cubed
- 100g dry mix fruit
- 2 eggs
- 80ml milk
- 40g butter
- 3-5g salt
- 3-5g black pepper
- Buttered Vegetables:
- 150g carrot
- 100g brussels sprout
- 100g broccoli
- 20g butter
- 3-5g salt
- 3-5g black pepper, crushed
- Giblet Sauce:
- 10g onion
- 100g giblet
- 150ml brown sauce
- 2g salt
- 2g black pepper
Instructions
- Mix together ingredient for the marinade in a bowl. Cut turkey breast in half lengthwise and place in a shallow dish. Pour marinade over turkey breast and let it sit in the refrigerator for 2 hours covered. Preheat grill. Remove turkey breast from dish reserving the marinade. Grill 15-20 minutes over a medium heat, brushing with remaining marinade frequently.
- Dry Mixed Fruit Stuffing: Melt butter in a medium saucepan over medium heat. Stir in onion, salt, pepper, and cook until onions are tender, about 3 minutes. Transfer to a medium baking dish, add mix dry fruit and cubed bread.
- In a small bowl, beat together eggs and milk, and drizzle over the cubed bread mixture.
- Then roll the stuffings with cling film to get the shape first. Then roll again with aluminium foil till tight. Bake in the oven for 20-30 minutes at 160 degrees Celcius.
- Buttered Vegetables: Heat sauté pan in medium heat, add butter. Then add the brussels sprout and carrot together. Season with salt and black pepper. Cook vegetables in low heat for 5 minutes.
- Giblet Sauce: Sauté onions until brown add giblet, salt, pepper, and brown sauce, simmer until thick.
- Then plate the turkey, stuffings, buttered vegetables and the sauce.
