Turkey Breast With Red Pepper, Black Garlic & Almond Sauce - Cuisine Magazine - From New Zealand to
Experience a delicious Turkey Breast infused with red pepper and black garlic flavors, paired with an almond sauce—served up by Cuisine Magazine.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.cuisine.co.nz.
Ingredients
- TURKEY BRINE
- 1 litre water
- 50g salt
- 50g brown sugar
- 1 tablespoon molasses
- 1 teaspoon coriander seeds
- ½ teaspoon dry chilli flakes
- 1 teaspoon black peppercorns
- 1 cinnamon stick
- TURKEY
- 1.2kg turkey crown, boneless
- 350g roasted red peppers, from a jar
- 1 tablespoon black garlic paste
- 1 tablespoon extra virgin olive oil
- ALMOND SAUCE
- 300g almonds, sliced, toasted
- 100g bread, crust removed, torn
- 450ml milk
- 2 garlic cloves, peeled, sliced
- 200ml water
- 45ml extra virgin olive oil
- 80ml sherry vinegar
- 2 teaspoons sugar
- 1 teaspoon salt flakes
- 1 cup flat-leafed parsley, chopped
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