The meat of the turkey is extremely useful, dietary and easily assimilated, but due to its low caloric content, such a tender part of a bird as a fillet sometimes turns out to be too dry or on the contrary unprepared. To be sure of the quality of the food served, it is easiest to use kitchen helpers for making it, which will make the most difficult work for you. One of these assistants is a multivark, in which even such a difficult dish as a turkey fillet can be cooked playfully. The subtleties of the cooking technology of turkey fillet and delicious cooking recipes in the multivark you can find in this article.
Stuffed turkey fillet, baked in a multi-
Diversify the diet menu can be prepared by stuffing a fillet of turkey in a multivark. A slice of a roll of tender meat can be put on a sandwich, or served as a main dish in a duet with your favorite sauce.
Ingredients:
- turkey fillet - 500 g;
- eggs - 2 pieces;
- zucchini - 1 piece;
- garlic - 1 clove;
- Cheese hard - 60 g;
- butter - 1 tbsp. a spoon;
- parsley - 1 bunch;
- broth (or water) - 1 glass;
- white dry wine - half a century;
- salt pepper.
Preparation
In a piece of turkey fillet with a small sharp knife we cut the pocket for the filling, the fillet itself should not be too thick, so if you got a too large piece - beat it before cooking.
For the filling of the pocket we boil two chicken eggs. Parsley, zucchini, garlic and cheese are ground in a blender and mixed with one crumbled boiled egg. We put the stuffing in the pocket and lay the second egg completely on top of the pillow from the filling, first cleaning it. Do not forget to properly fix the "pocket" from the outside and inside.
Preparation of turkey fillet in the multivarquet goes in 2 stages: at the first stage, the "pocket" is fried in butter in the "Frying" or "Baking" mode until golden, and on the second one you can pour our fillet with wine and broth and cook in "Baking" mode or "Quenching", the time is set automatically.
Fillet of turkey with pistachios in a multivark
Ingredients:
- turkey fillet - 1 kg;
- pistachios - 100 g;
- Dried thyme - 1 teaspoon;
- olive oil - 1 tbsp. a spoon;
- salt, pepper - to taste.
Preparation
The fillet of my turkey and dried. In a small bowl, mix olive oil, salt, pepper and dried thyme, grease the turkey marinade and leave for at least 5 hours in the refrigerator (ideally - a couple of days).
Pickled fillet with fried pistachios, stuffing nuts in the cuts on the meat, made with a small knife. Now you can send the turkey to prepare in the "Baking" mode for the automatically set time (usually it's about 1-1.5 hours).
The taste of ready-made meat will perfectly open cranberry sauce, which is easy to prepare from a handful of cranberries, crushed with a teaspoon of sugar and a pinch of pepper. Berry berries pour 3-4 tablespoons of water and cook until thick.
Turkey breast in multivark
The turkey breast is usually sold along with the skin, which can be useful to us in culinary experiments. For example, try to cook a turkey fillet with a fragrant mustard crust in a multivark.
Ingredients:
- turkey fillet (with skin) - 500 g;
- mustard European - 1 teaspoon;
- mustard dijon - 1 tbsp. a spoon;
- a mixture of spices "Provencal herbs" - 1 tbsp. a spoon;
- salt, pepper - to taste.
Preparation
The secret of cooking a good crust in a multivark is pre-frying in a conventional frying pan.
So, first we prepare the mustard mixture, combining it with herbs and spices. With this mixture, the whole breast and especially the dry (!) Peel must be wiped. The turkey fillet can be left to marinate, but in the express version of the recipe, you can go straight to cooking: the turkey is fried skinned down in a frying pan, the fire is small, a small amount of butter will not hurt. After the crust has begun to brown - the breast can be transferred to the multivariate. Cooking mode "Baking", time - 1 hour. Ready-made breast is good with any sauce, and serve it is to light vegetable side dishes. Bon Appetit!