arthur
12-20-2012, 04:29 AM
http://www.gastronomie-wallonne.be/gastro/images3/dinde_gratin_poireaux.jpg
Preparation time: less than 60 min
Ingredients for 4 people:
4 turkey cutlets
400 g leek (fresh or frozen)
100 g gorgonzola
50 g of walnuts
1 c. tablespoons of tomato paste
2 c. tablespoons butter
4 dl of broth with herbs (1 cube dissolved in 4 ml water very hot)
1/2 c. coffee paprika
linking instant sauces
salt and pepper
In advance:
Cut leeks into rings costs.
Coarsely chop the nuts (eg put them. Within a plastic bag and crush them with a rolling pin).
Crumble the gorgonzola.
Preparation (20 min. + 15 min. Oven)
Melt the butter in a large frying pan and brown the turkey cutlets (frozen, do not thaw or only slightly) on both sides. Salt and pepper. Lower the heat and cook again for 2 minutes on each side (3-4 minutes for frozen meat).
Meanwhile, cook the sliced leeks (frozen) 4 dl in broth with herbs for 10 min. Drain and collect the cooking juices, if you lie a little water to obtain 4 dl.
Place turkey cutlets in a lightly buttered baking dish and arrange the sliced leeks there.
Deglaze the pan when cooked with meat drippings leeks. Add paprika and tomato paste. Bring to the boil slightly and bind with binder instant sauces.
Pour meat and leek sauce. Sprinkle the chopped walnuts and crumbled gorgonzola.
Slide in the oven preheated to 200 ° C and cook for 15 min.
presentation:
Complement your flat tagliatelle.
variation:
In almost all recipes chicken breast and turkey fillet can be used interchangeably for the other. If you just adjust the cooking time.
Preparation time: less than 60 min
Ingredients for 4 people:
4 turkey cutlets
400 g leek (fresh or frozen)
100 g gorgonzola
50 g of walnuts
1 c. tablespoons of tomato paste
2 c. tablespoons butter
4 dl of broth with herbs (1 cube dissolved in 4 ml water very hot)
1/2 c. coffee paprika
linking instant sauces
salt and pepper
In advance:
Cut leeks into rings costs.
Coarsely chop the nuts (eg put them. Within a plastic bag and crush them with a rolling pin).
Crumble the gorgonzola.
Preparation (20 min. + 15 min. Oven)
Melt the butter in a large frying pan and brown the turkey cutlets (frozen, do not thaw or only slightly) on both sides. Salt and pepper. Lower the heat and cook again for 2 minutes on each side (3-4 minutes for frozen meat).
Meanwhile, cook the sliced leeks (frozen) 4 dl in broth with herbs for 10 min. Drain and collect the cooking juices, if you lie a little water to obtain 4 dl.
Place turkey cutlets in a lightly buttered baking dish and arrange the sliced leeks there.
Deglaze the pan when cooked with meat drippings leeks. Add paprika and tomato paste. Bring to the boil slightly and bind with binder instant sauces.
Pour meat and leek sauce. Sprinkle the chopped walnuts and crumbled gorgonzola.
Slide in the oven preheated to 200 ° C and cook for 15 min.
presentation:
Complement your flat tagliatelle.
variation:
In almost all recipes chicken breast and turkey fillet can be used interchangeably for the other. If you just adjust the cooking time.