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Wednesday, December 15, 2010

Spicy turkey fillet in tomato-coriander sauce

The coriander is a very interesting spice, because it gives that "warm" (not hot) sensation without a very specific flavor that you can put your finger on. This dish is full of that sweet warm spicy feeling. It's also quite light and therefor guilt-free ;)

Ingredients (serves 2, but the sauce ingredients are enough for four. We like it with extra sauce :D ):
  • about 200 g of turkey fillet
  • 2 little onions or 1 medium onion
  • 1 garlic clove
  • 4 teaspoons of olive oil
  • 1 teaspoon of salt
  • 1 teaspoon of freshly ground pepper
  • 1 teaspoon of ground coriander
  • 1/2 teaspoon of sugar
  • 500 ml of tomato juice and pulp (canned skinless tomatoes will do)

Peel and mince the onions:

Heat all the oil in a pan and add the coriander:

Stir it around a little. Cut the meat into some more manageable parts and sprinkle the salt and the pepper on both sides:

Put the meat to roast in the coriander oil:

Roast it for 4-5 minutes on each side. When it's light brown, it's time to turn it:

After it's roasted, take the meat out of the pan and put it aside. Put the minced onion in the remaining oil and roast it:

After it's translucent and golden, add the crushed garlic clove and the tomato pulp:

Also add the sugar:

Stir and let it boil on high intensity heat until it drops by 1/3 and sauce thickens. Then add the stakes:

Tuck them in so the sauce covers their top too. This way they'll fully absorb all the flavors:

Let it cook further on high heat intensity until the sauce further thickens (that should be done in another 3-4 minutes). It's ready. Dig in!

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