A master chef? Easy peasy!

"How does it go? a pinch of salt, a clove of garlic... oh, no... I forgot the rest!" If this is how the preparation of the main course looks in your case, too, from now on, we are giving all of you who boldly delve into culinary adventures a reason to relax!  We have prepared the best recipes you will ever encounter. Surprise your nearest and dearest and show them who the real master chef is!

Turkey fillet embraced in rocket salad and rice tempura on hokkaido and celery puree

Surprise your nearest and dearest and show them your true inner-chef!
  • Peel the pumpkin, remove seeds, cut into larger pieces, douse with olive oil, season and mix well so that all pieces get evenly spiced and oiled. Wrap in aluminum foil and bake in preheated oven at 180oC until fully tender (about 20 minutes). Blend still hot with a stick blender to a fine puree. Peel the potatoes and celery and cook in slightly salted water. Drain and mash up with butter. Spice to your personal taste.
  • Cut the turkey fillet into 8 strips, about 5 cm long and 1.5cm thick. Season and mix well. Put the rest of turkey fillet into a shredder and grind together with egg white, spices, butter and rocket salad into a fine paste free of lumps.
  • Spread the paste on kitchen wrapping film, from the edge inwards 6cm x 4cm and only a few millimeters thick. Place the turkey strip on the edge of the paste and wrap the stretch film firmly and tie the ends. You will obtain small sausages. It is important that the turkey strip is evenly coated in green paste. Repeat the same procedure for each turkey meat stick separately. Blanch the obtained sausages for 5 minutes in salty boiling water. Take out, put into cold water and leave to cool down entirely. Remove the stretch film and dry on paper towel. Whisk the tempura, which should be considerably thicker than a mixture for pancakes and leave it to rest for at least 2 minutes. Heat the frying oil to 160oC. Dip the turkey sticks into the tempura, drip off any excess of tempura and fry for 4-5 minutes. Place on a paper towel to absorb any excess of oil and serve piping hot on pumpkin and celery mash.

Ingredients / serves 4
700 g Vindon turkey breast fillet
50 g rocket salad

salt, pepper, garlic powder
1egg white
20 g'z bregov butter
150 grice flour 
100 ml warm water
 pinch of salt 
Hokkaido puree: 
700 ghokkaido pumpkin
 salt, white pepper
 ground nutmeg
3 tablespoonsolive oil
 Celery puree:
200 gcelery
200 g potatoessalt, white pepper
30 g 'z bregov butter