Turkey with Persimmon and Pear Chutney
4 servings
120 minutes
Turkey without sweet sauce is boring, nature did not reward it with a bright character. Persimmon and pear quickly bring the necessary makeover, after which the turkey can easily be placed in the center of the festive table.
1
Mix 50 ml of sunflower oil with chopped sage, rosemary, thyme, and parsley. Coat the turkey with this mixture and let it marinate for an hour.
- Sunflower oil for frying and salads: 80 ml
- Sage: 1 sprig
- Rosemary: 1 sprig
- Thyme: 1 sprig
- Parsley: 1 sprig
- Turkey fillet: 400 g
2
Heat sunflower oil with butter in a pan. Fry the marinated meat until golden brown, then wrap it in a paper envelope or place it in a baking bag with a halved head of garlic and send it to an oven preheated to 200 degrees for 15-20 minutes.
- Sunflower oil for frying and salads: 80 ml
- Butter: 20 g
- Garlic: 1 head
3
Fry finely chopped ginger, onion, mustard seeds, coriander, and chili flakes in sunflower oil. Then add persimmon and pear cut into large cubes, honey, vinegar, lemon juice, wine, and evaporate for a couple of minutes.
- Sunflower oil for frying and salads: 80 ml
- Ginger: 5 g
- Red onion: 1 head
- Mustard seeds: 0.5 teaspoon
- Coriander seeds: 0.5 teaspoon
- Chili flakes: pinch
- Persimmon: 4 pieces
- Pears: 2 pieces
- Honey: 2 teaspoons
- Apple cider vinegar: 1 teaspoon
- Dry white wine: 50 ml
4
Add garam masala, curry, salt, and sugar to the chutney to taste.
- Garam masala: to taste
- Curry powder: to taste
- Salt: to taste
- Sugar: to taste
5
Slice the cooked meat, place it on a plate, add chutney beside it, and garnish with your favorite greens.
