Reteta surpriza nr. 2/ Surprise recipe no. 2

Intrucat saptamana trecuta am avut desert, de data aceasta trecem la felul principal: Piept de curcan cu sos de merisoare si portocale si garnitura de morcovi glazurati. De asemenea, pentru reteta aceasta, va trebui sa va inarmati cu timp, pentru ca dureaza cateva ore bune.

Pentru curcan aveti nevoie de:

- 50-60g de unt la temperatura camerei

- Piept de curcan bineinteles (cantitatea variaza, iar in functie de cantitatea curcanului, adaptati si celelalte ingrediente)

- Coaja razuita de la o portocala ( daca portocala e mare, coaja de la o jumatate de portocala)

- Cimbru (verde sau uscat)

- Rozmarin (verde sau uscat)

- Salvie (verde sau uscata)

- Pudra de usturoi sau usturoi granulat

- Boia iute sau dulce

- Sare si piper

- O ceapa medie

Pentru morcovii glazurati aveti nevoie de:

- 5 morcovi (pot fi mai multi sau mai putini)

- 50g de unt

- 1-2 lingurite zahar brun

- 2 catei de usturoi sau 2 fire de usturoi verde

Pentru sosul de merisoare aveti nevoie de:

- 150g merisoare confiate

- 75ml vin rosu sec

- 75ml suc de portocale

- miere (asta daca il vreti mai dulce, totusi mierea se incorporeaza dupa ce se mai raceste putin sosul, pentru ca altfel devine toxica)

Mod de preparare:

Intr-un bol se pune untul, impreuna cu sarea, piperul, rozmarinul, cimbrul, usturoiul (granulat sau pudra), salvia, coaja de portocala si boiaua. Acestea se amesteca cu o lingura pana ce ajung la consistenta unei paste.

Apoi pieptul de curcan, se da cu sare si pieper pe ambele parti si pe margini. Apoi vom pune pasta de unt peste pieptul de curcan, ca si cum ai pune glazura pe un tort. Vom imbraca pieptul de curcant in unt si il vom aseza pe un pat de ceapa taiata feliute sau julienne (in limbaj profesional). Dupa aceea pieptul de curcan se baga la cuptor la 190*C, pentru aproximativ o ora, dar verificati cuptorul ocazional ca sa nu il tineti prea mult sau prea putin.

Cam dupa jumatate de ora puteti intoarce curcanul pe cealalta parte. Dupa ce curcanul este gata, scoateti ceapa de pe tava in care ati prajit curcanul si bagati curcanul inapoi la cuptor pentru 5 minute. Dupa aceea, lasati curcanul sa se odihneasca 15 minute, iar abia apoi puteti sa-l taiati felii.

In timp ce curcanul sta la cuptor, ne vom apuca de morcovi si de sosul de merisoare. Intai se curata morcovii de coaja si se taie capetele acestora. Daca morcovii au forme mai neregulate, este de preferat sa ii taiati rondele, dar daca sunt drepti ii puteti taia vertical, prin mijloc. Intr-o tigaie, se pun morcovii impreuna cu untul. Miscati untul prin tigaie astfel incat sa nu se arda. Cand incepe sa se incinga treaba, turnati o cana cu apa peste morcovi, astfel incat sa ii acopere, si zaharul brun. Lasati morcovii sa se fiarba pana ce apa dispare de tot. Apoi lasati morcovii sa prinda putina crusta, adaugati usturoiul tocat marunt, si sunt gata.

Sosul de merisoare se face relativ simplu. Intr-o oala se toarna vinul, sucul de portocale si merisoarele confiate. Se lasa la fiert pana cand acestea se inmoaie, apoi se lasa la racit putin (aici puteti adauga miere, daca doriti mai dulce), iar cand s-au racit putin, se dau prin blender. Daca sosul este foarte gros puneti niste suc de portocale si mai lasati 1-2 minute la fiert si mai dati odata prin blender.

Dupa ce ati terminat toate elementele, puteti incepe sa aranjati in farfurie, cum credeti voi de cuviinta. Bineinteles, am sa va las si sugestia de plating, ca de obicei:)))

Spor la gatit si pofta buna!

This is the english version of the recipe:

Since last week we had dessert, this time we move on to the main course: Turkey breast with glazed carrots and cranberry and orange sauce. Also, for this recipe, you will have to arm yourself in time, because it takes a few good hours.

For turkey you need: - 50-60g of butter at room temperature - Turkey breast of course (the amount varies, and depending on the amount of turkey, adapt the other ingredients) - Grated orange peel (if the orange is large, peel from half an orange) - Thyme (green or dried) - Rosemary (green or dried) - Sage (green or dried) - Garlic powder or granulated garlic - Hot or sweet paprika - Salt and pepper - A medium onion

For glazed carrots you need: - 5 carrots (can be more or less) - 50g of butter - 1-2 teaspoons brown sugar - 2 cloves of garlic or 2 cloves of green garlic

For the cranberry sauce you need: - 150g candied cranberries - 75ml dry red wine - 75ml orange juice - honey (if you want it sweeter, still honey is incorporated after the sauce cools down a bit because otherwise it becomes toxic)

Preparation:

In a bowl put the butter, along with salt, pepper, rosemary, thyme, garlic (granulated or powdered), sage, orange peel and paprika. Mix with a spoon until they reach the consistency of a paste.

Then the turkey breast is given with salt and pepper on both sides and on the edges. Then we will put the butter paste over the turkey breast, as if you put the icing on a cake. We will dress the turkey breast in butter and place it on a bed of sliced ​​or julienne onions (in professional language). Then put the turkey breast in the oven at 190 * C for about an hour, but check the oven occasionally so as not to keep it too much or too little.

After about half an hour you can turn the turkey on the other side. After the turkey is ready, remove the onion from the pan in which you fried the turkey and put the turkey back in the oven for 5 minutes. After that, let the turkey rest for 15 minutes, and only then you can cut it into slices.

While the turkey is in the oven, we will start with the carrots and the cranberry sauce. First peel the carrots and cut off their heads. If the carrots have more irregular shapes, it is preferable to cut them into rounds, but if they are straight you can cut them vertically, in the middle. In a pan, put the carrots together with the butter. Stir the butter through the pan so that it does not burn. When it starts to heat up, pour a cup of water over the carrots so that it covers them, and the brown sugar. Let the carrots boil until the water is completely gone. Then let the carrots catch a little crust, add the finely chopped garlic, and they are ready.

The cranberry sauce is relatively simple to make. Pour the wine, orange juice and candied cranberries into a pot. Leave to boil until they soften, then leave to cool a little ( in this stage, you can add the honey, if you want the sauce to be sweeter), and when they have cooled a little, put them in a blender. If the sauce is very thick, add some orange juice and let it boil for another 1-2 minutes and put it in the blender once more. After you have finished all the items, you can start arranging them on the plate, as you see fit. Of course, I will leave you the plating suggestion, as usual :)))

Bon appetit!