1 turkey thigh, boneless, approximately 600g
150g cashews
100g sweet potato
1 tablespoon chopped scallion
Sweet Potato Puree
0.5 kg cooked sweet potatoes
Lemon juice from half a lemon
A pinch of salt
1/2 cup orange juice
1 tablespoon unsalted butter
Shredded Scallions
0.25 cup all-purpose flour
0.25 cup beer
1 egg
To taste: salt and pepper
3 scallions, cut into rings
1 turkey thigh, boneless, approximately 600g
150g cashews
100g sweet potato
1 tablespoon chopped scallion
Sweet Potato Puree
0.5 kg cooked sweet potatoes
Lemon juice from half a lemon
A pinch of salt
1/2 cup orange juice
1 tablespoon unsalted butter
Shredded Scallions
0.25 cup all-purpose flour
0.25 cup beer
1 egg
To taste: salt and pepper
3 scallions, cut into rings
Preheat the oven according to the package instructions
Let it cool slightly
Bake the turkey thigh in a preheated oven at 200°C
In a bowl, mix together cashews, sweet potato, and chopped scallion
Cover the turkey thigh with the paste and bake until golden brown
Sweet Potato Puree
Peel and remove seeds from the sweet potatoes
Cut into cubes and cook in low heat with the lid covered until tender
Let it cool slightly, then blend in a blender with orange juice until smooth
Heat in a saucepan with unsalted butter until melted
Shredded Scallions
In a bowl, combine flour, beer, egg, salt, and pepper to form a soft dough
Refrigerate for 15 minutes
Separate the scallion rings into individual strands and coat with the dough
Fry in hot oil until golden brown
Baste the turkey thigh and serve with sweet potato puree and shredded scallions.
