Friday, January 17, 2014

Turkey with orange and Brussels sprouts

Here I am with a tradictional second course, roast beef.
Roast beef is the classic kind of dish that will always ensure you success in the kitchen if served with the right accompaniment.
In this case, I served turkey meat with oranges and Brussels sprouts, which is in my opinion, a perfect blend of taste.

Serves 4


600 grams (1.32 lbs) of turkey breast
300 ml (10.59 fl oz) of broth
3 oranges
500 grams (1.102 lbs) of Brussels sprouts
1 teaspoon sugar
A spoonful of potato starch
50 ml (1.77 fl oz) of brandy liqueur
3 tablespoons extra virgin olive oil
Salt and pepper as needed
Tie the meat with kitchen twine to make sure it stays in shape during cooking (pic. 1). Put the oil in a pan, add the meat and place in a preheated oven to 220°C (428°F) for 20 minutes (pic. 2). Take it out, add salt and pepper, pour in the broth and continue oven cooking for another hour (pic. 3).
 Wash and peel 2 oranges, cut the peel into thin strips and sear in boiling water for 5 minutes (pic. 4).
Clean and cut the sprouts into wedges, put them in a steamer (pic. 5), then sauté in a pan with a knob of butter, salt and pepper (pic. 7).
Slice the peeled oranges (pic. 8). Squeeze the remaining orange and put the filtered juice in a saucepan with the sugar (pic. 6). Bring to the boil then remove from heat and add the potato starch dissolved in a little cold water, the brandy and the peel strips (pic. 9). Put back on the heat and cook for 3 minutes, constantly stirring, then add the orange slices (pic. 10) and cook 3 more minutes.
Take the roast out of the oven (pic. 11), remove the twine, slice it and place it on a serving dish. Serve it with the orange slices and all their sauce on one side, and the Brussels sprouts on the other (pic.12).

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