Breaking
FoodNerdy Recipes Management System
Tag

Ragout

Browsing
Food

Turkey Breast Ragout with Noodles

Turkey breast ragout with sweet and sour pumpkin cream sauce – an inexpensive, tasty poultry dish with a distinctive touch. It is easy to cook and yet tastes unusual.

An ideal autumn dish that tastes delicious and is very reasonably priced. The tender turkey meat also has few calories and is quick to prepare. The sweet and sour pickled pumpkin forms a striking contrast to the mild, creamy poultry ragout.

Ingredients for 4 persons

– 500 g turkey breast
– 4 tbsp oil
– 1 tbsp flour
– 2 onions
– Salt
– Pepper
– Cayenne pepper
– 1/4 l broth (instant)
– 350 g pickled pumpkin sweet and sour
– 175 g pasta (farfalle)
– 1 tablespoon butter or margarine
– 1 bunch of mixed herbs
– 125 g of sweet cream

Preparation Turkey breast ragout with noodles & pumpkin cream sauce

  1. Rinse the turkey breast in cold water, dry it, and cut it into cubes. Heat 3 tbsp oil in a pan
  2. Dust the meat with flour and fry in the oil. Wrap in aluminum foil and keep warm.
  3. Skin the onions, chop them up, and fry them in the pan with the remaining tablespoon of oil until golden.
  4. Add the meat and season with salt, pepper, and cayenne pepper. Now pour in the broth
    and let everything simmer covered for 20 minutes.
  5. Drain the squash in a colander and halve or quarter the larger pieces.
  6. Cook the noodles in salted water until done, drain, and toss in butter or margarine. Then carefully fold in the pumpkin and keep it warm.
  7. Wash the herbs, cut them into small pieces, and mix them into the finished turkey breast ragout. Season with salt, pepper, and cream, and serve with the pasta.

Useful additional knowledge

  • This delicious poultry dish is easy to prepare in large quantities and freeze in advance.
  • This way you can save time and money. The frozen ragout can then be kept for 2-3 months.
  • A clever alternative to whole poultry is chilled or frozen, ready-to-cook poultry sections from the supermarket. Frozen food is cheaper than fresh poultry.
  • Instead of the turkey breast, you can also use chicken breast fillet, instead of the noodles, rice also tastes very good as a side dish.
Keep Reading
By
Food

Hearty Pancakes with Chicken Ragout

This is a recipe for those in a hurry. Baking each pancake individually takes far too long. If you pour the dough onto the tray, you can conjure up a delicious meal on the table in no time.

Ingredients for 4 persons

  • 250 grams of mushrooms
  • 1 bunch of spring onions
  • 400 g chicken fillet
  • 4 eggs, salt
  • 200ml milk
  • 100g + 1 tbsp flour
  • 2 tablespoons sparkling mineral water
  • Oil for the tin
  • 1 tbsp clarified butter
  • pepper, 1 tsp vegetable broth
  • 200 grams of whipped cream
  • a few squeezes of lemon juice
  • baking paper

Preparation of pancakes with chicken ragout

  1. Preheat oven. Immediately slide in a baking tray lined with parchment paper and heat. Wash, trim and halve the mushrooms. Clean and wash the spring onions and cut them into rings. Wash the meat, pat dry, and dice.
  2. Beat the eggs with 1 teaspoon of salt. Add the milk while continuing to whip. Stir 100 g of flour and the mineral water into the mixture. Take the baking tray out of the oven, place the baking paper on top, and brush immediately with oil. Pour the batter evenly over it. Bake in the hot oven at the same temperature for 10-12 minutes.
  3. Meanwhile, heat the clarified butter in a large pan. Fry the prepared meat in it for about 5 minutes. Season with salt and pepper. Take out of the pan.
  4. Fry the mushrooms in hot oil until golden brown, stirring frequently. Add the spring onions and fry briefly. Dust with 1 tablespoon of flour and sauté briefly. Stir in ¼ liter of water, broth, and cream. Bring to the boil and simmer for 2-3 minutes. Season with salt, pepper, and lemon juice. Heat meat in it.
  5. Take the tray out of the oven. Pull the pancakes down with the baking paper, cut them into wide strips and serve with the ragout. Good Appetite.

Useful additional knowledge

Timely preheating of the oven saves valuable minutes. If you have leftover pancakes, but the ragout has been eaten up bare, then simply cut the rest into small strips and put them in hot broth. As an insert they are unbeatable.

Recipe info

  • Oven settings: electric stove 200 degrees
  • 175 degrees circulating air
  • Gas level 3
  • Time required: approx. 30 minutes
  • Difficulty level: very easy
  • Costs: approx. 1.60 euros per portion
  • Calories: approx. 510 kcal per serving
Keep Reading
By
Food

Diabetic Potatoes with Chicken Ragout (Jerusalem Artichoke)

Jerusalem artichoke is known, among other things, under the names earth artichoke, earth apple, earth sunflower, or even “diabetic potato”. It resembles the potato, its taste is sweet and artichoke-like. Due to its high inulin content, an indigestible carbohydrate that does not affect blood sugar levels, it is ideal for diabetics.

Ingredients for 4 servings

-500 g chicken breast fillet
-1 small stick of leeks
-1 bay leaf
-2 large carrots
-150 g of celery
-750 g Jerusalem artichoke


-50 g of diced bacon
-3 tbsp butter
-Salt, pepper, nutmeg
-200 ml strong Instand vegetable broth
-100 ml apple juice
-4 tablespoons of flour
-200ml milk

Preparation

First cut the chicken breast fillet into small pieces. Then wash the carrots thoroughly, clean, peel, and cut into small sticks. Wash the celery carefully under running water, removing the leaves on the sides. Then cut the celery into slices. The leek is also washed, cleaned, and then cut into small rings. Set all the chopped vegetables aside. Now the Jerusalem artichoke is washed, peeled, and cut into small cubes. The bacon is now fried with 1 tablespoon of butter, then the chicken and Jerusalem artichoke are added and roasted.

The chopped celery and carrot pieces are now also added. Finally, the whole thing is seasoned with salt, pepper, and nutmeg. The apple juice and the instant broth are added. Bring everything to a boil over high heat. Then simmer gently over medium heat for about 30 minutes. It is important that the Jerusalem artichoke is soft at the end. Sweat the remaining butter, i.e. the 2 tablespoons of butter, with the flour until a dark yellow semi-solid mass is formed. Stir constantly with the whisk so that nothing burns. Then add the cold milk and let it boil. Pour the sauce into the stew while stirring and continue to cook for a few minutes.

Useful additional knowledge

When buying Jerusalem artichoke, you should definitely make sure that the skin is intact, because the vegetable is very sensitive. Varieties with particularly light skin have the best aroma and taste fine and nutty. Unlike potatoes, Jerusalem artichoke cannot be stored for long and is, therefore, best prepared soon after purchase. Jerusalem artichoke is a wonderful alternative to potatoes. Almost every dish that is prepared with potatoes can also be cooked with Jerusalem artichokes. The tuber is ideal for puree, gratins, soups, or salads.

Keep Reading
By