Turkey with Persimmon and Pear Chutney

⏳ Time

2 hours

🥕 Ingredients

🍽️ Servings

Description

Turkey without a sweet sauce can be a bit dull, as it lacks a vibrant personality. Persimmon and pear quickly add the necessary flair, after which the turkey can effortlessly take center stage at the festive table.

Ingredients

Chicken fillet - 14.1 oz
"Sloboda Sunflower Oil for Frying and Salads" - 2 fl oz
Sage - 1 sprig
Rosemary - 1 sprig
Thyme - 1 sprig
Parsley - 1 sprig
Garlic - 1 head
Ginger - 0.2 oz
Mustard Greens - ½ spoons
Coriander essential oil - ½ spoons
Chili Flakes - a pinch
Spanish onions - 1 head
Persimmon - 4 pieces
Pears - 2 pieces
Honey - 2 spoons
Apple Cider Vinegar - 1 tablespoon
Dry White Wine - 1 fl oz
Garam Masala - to taste
Red Curry Powder - to taste
Salt - to taste
Sugar - to taste
Butter - 0.7 oz
"Oleina Sunflower Oil" - 1 fl oz

Step by Step guide

Step 1

Mix 50 ml of sunflower oil with chopped sage, rosemary, thyme, and parsley. Rub this mixture all over the turkey and let it marinate for one hour.

Step 2

In a skillet, heat sunflower oil with a bit of butter. Sear the marinated meat in the skillet until golden brown, then wrap it in a paper envelope or place it in a roasting bag with a halved head of garlic and put it in an oven preheated to 392°F for 15–20 minutes.

Step 3

In sunflower oil, sauté finely chopped ginger, onion, mustard seeds, coriander, and chili flakes. Then add the persimmon and pear, cut into large cubes, along with honey, vinegar, lemon juice, and wine. Reduce for a couple of minutes.