Creamy Smoked Turkey Breast,
Molho:
3 finely chopped green onions
zest of 1 orange, cut into thin strips
zest of 1 lemon, cut into thin strips
juice of 1 orange
juice of 1/2 lemon
6 tablespoons of gelatin-infused grape or guava jelly, melted
5 tablespoons of Port wine
a pinch of grated ginger
half a teaspoon of mustard
Creamy Smoked Turkey Breast,
Molho:
3 finely chopped green onions
zest of 1 orange, cut into thin strips
zest of 1 lemon, cut into thin strips
juice of 1 orange
juice of 1/2 lemon
6 tablespoons of gelatin-infused grape or guava jelly, melted
5 tablespoons of Port wine
a pinch of grated ginger
half a teaspoon of mustard
Pulse the green onions in a food processor until finely chopped
Boil them for 1-2 minutes
Drain well
Place orange and lemon zest strips in a saucepan, cover with water
Bring to a boil and simmer for 5 minutes
Drain well
Mix the green onions with the citrus zest and combine with juices
Season with ginger and mustard
Pour into a serving dish
Remove the skin from the smoked turkey breast and cut it into thin slices
Arrange them on a platter in their original shape, covering with the skin
Serves 8.
