TURKEY FILLET RECIPES RECIPES

Steps:

• Cut off the membranes of the fillets, wash and dry them. Dont cut them, you need them whole.
• Squeeze out the juice of the orange into a bowl, mix it with all of the spices , salt and olive oil (plus mashed cloves ).
• Grate the garlic finely, rub the turkey meat with it and put it in the prepared marinade. Put away in the fridge for 2-3 hours.
• Smear the bottom of a tray with a little olive oil. You can cover it with foil if you like, to make clean up easier later.
• Place the fillets on and pour the marinade over them. Leave for 30 min. at room temperature.
• Heat the oven to 383°F (195 °C) and bake the meat about 30 min. or until golden in color. Check on it and dont over-bake, so it doesnt turn out too dry.
• Serve warm with a garnish of vegetables if desired.
• Easy and very tasty
• Bon appetit

Steps:

• Preheat the oven to 220°C/425°F/gas 7. Pour the milk into a blender, grate in most of the cheese, add just 10 pieces of gnocchi and a pinch of black pepper, and blitz until smooth to make a sauce. Put the remaining gnocchi and the peas into a 26cm non-stick ovenproof frying pan, place on a medium heat, pour over the sauce and bring to the boil. Meanwhile, lay out a 50cm sheet of greaseproof paper, lay over the prosciutto slices side by side, slightly overlapping, then spread the pesto all over them. Trim the pork of any sinew, rub it all over with a pinch of black pepper, lay it across one end of the prosciutto and use the paper to help you roll it up, wrapping the pork in the prosciutto. Sit it on an oiled baking tray. Finely grate the remaining cheese over the gnocchi, then carefully transfer the pan to the oven. Place the pork at the bottom of the oven and cook both for 30 minutes. About 5 minutes before the time is up, take the pork tray out of the oven and use the sage as a brush to baste the pork with the juices from the tray, then carefully tear the sage leaves over the pork and return to the oven for the remaining time. Remove to rest for 5 minutes, leaving the gnocchi in the oven, then serve the pork and gnocchi together, spooning any remaining tray juices over the pork