prep time: cooking time
30 min 1.30 min
ingredients:
turkey breast
200 g raspberry
rice
2-3 almond roasted
cinnamon
splash of red wine
sugar
orange zest
2 tsp corn starch
spice mix of your choice
oil
cooking method:
Season the turkey breast generously on both sides,mix your seasoning with a little oil.Roll it up with the skin outside into a foil,roll it up tight.Roast it on steam and roast on 160C,or if there's no steam and roast option on your oven,180 C and add a dish with water to ensure the steam for your roast.Roast for 1 hr 20 min,in the mean time cook the rice,when it's ready add the roast almond,keep some for decoration.For the sauce add the raspberry to a pot(leave a few out for decoration),add sugar,cinnamon, red wine,a little water,orange zest and boil it for a few minutes.Smooth it with a blender,add the corn starch and mix well.
Rest the meat for 5 min before serving it.
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