600 g turkey breast 100 ml of flavoured Olive Oil (rosemary) 3 cloves of garlic, crushed 100 ml of white wine to taste Salt and pepper
Parsley Butter
150g of unsalted butter 1 clove of garlic, sliced 100 ml of white wine 50g Parsley to taste Salt, pepper, parsley cut into strips
Mashed tomato
200g of Pre-prepared homemade bread 200 g of fresh or roughly chopped tomato pulp 2 cloves of garlic 50 ml of Olive Oil 90 g diced onion 250 ml of chicken stock to taste Salt, pepper and a bay leaf Algarve orange salad 2 juicy oranges 80 g cherry tomatoes in wedges 1 red onion 50 ml of red wine or balsamic vinaigrette to taste Salt, sugar, oregano
Cooking Instructions
Prepare the ingredients
Prepare the turkey breast, cutting it into strips and seasoning it with salt, pepper, olive oil and white wine.
Sauté the strips and the crushed garlic in hot olive oil, when almost done and without burning the olive oil, add some white wine.
Prepare the mashed tomatoes, put the olive oil, garlic, onion and bay leaves into a pan, add the tomatoes and let it stew slightly, add the bread in cubes and mix, add the chicken stock slowly until the texture of crumbs, season to taste.
Make the parsley butter by slightly melting the butter, adding the sliced garlic and the white wine and allowing it to boil, adding the remaining butter, the blanched parsley leaves, processing everything and adjusting the seasoning.
Prepare the salad using orange wedges, cherry tomato wedges, diced red onion, the vinaigrette and the oregano.
Place the turkey strips over the parsley butter, add a quenelle of mashed tomato and garnish with the orange salad.
Decorate to taste with fresh, crispy herbs or even edible flowers.
600 g turkey breast
