Cold roast chilli turkey with two kinds of dips

For 8 people
  • 2 kg Turkey breast
  • Salt
  • black pepper
  • 75 g sweet and hot chili sauce
  • 1 TL Sambal Oelek
  • 200 g Schmand
  • 200 g Yogurt salad cream with 40% low-fat yogurt
  • 200 g Apple sauce
  • 1 Clove of garlic
  • 2 (400 g) ripe avocados
  • juice of 1 lemon
  • 2 Tomatoes
  • Chili peppers and herbs for garnishing
  • kitchen thread
120 minutes
Wash the meat, pat dry and tie into shape with kitchen twine. Meat on the drip panPut in the oven, season with salt and pepper. Cook in a preheated oven (electric stove: 200 ° C / convection: not suitable / gas: level 3) for about 1 1/2 hours. After 15 minutes of cooking, add 500 ml of water. Mix the chili sauce and sambal oelek together. Take the roast out of the oven. Remove kitchen twine. Brush the roast with the chili sauce. Cook in the hot oven for another 15-25 minutes. Remove the roast and let it cool down. Mix the sour cream and the salad cream, season with pepper. Stir in the applesauce loosely and pour into a bowl. Peel the garlic and press it through a garlic press. Halve the avocados, remove the stone, remove the pulp from the skin. Finely puree the pulp and lemon juice. Stir in the garlic, season with salt and pepper. Wash, clean and quarter tomatoes and remove the seeds. Cut the pulp into small cubes. Stir tomatoes into the avocado cream except for 1 tablespoon. Pour into a bowl, place the remaining diced tomatoes on top, refrigerate both dips. Slice the roast thinly. Garnish with chili peppers and herbs. Serve with the dips. Baguette bread tastes good with it
3 hours waiting time
1 person approx:
  • 490 kcal
  • 2050 kJ
  • 62 g protein
  • 20 g fat
  • 14 g carbohydrates


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