Turkey breast with pumpkin, pepper and vanilla

Ingredients

• 800 g turkey breast fillet
• 1 untreated orange
• 2 shallots
• 1 Garlic clove
• 1 small chili pepper
• 1 vanilla pod
• 1 tsp freshly grated ginger
• 0.5 tsp Curry Powder
• Salt
• 3 tbsp oil
• 2 basil leaves
• 1 tbsp butter
• 1 yellow bell pepper
• 1 Shallot
• 1 tbsp butter
• 250 ml poultry stock
• 200 ml heavy cream
• 400 g muskmelon pumpkin (seeded and peeled)
• 1 tbsp butter
• Sea salt
• black pepper (freshly ground)

Instructions

1. 1.

   Wash the meat, pat dry and trim. Rinse the orange hot water and cut into large cubes. Peel the shallots and also cube them roughly. Peel the garlic and chop with the chili pepper. Split the vanilla pod and scrape out the seeds. Grind garlic, ginger, chili, vanilla seeds, curry powder and a pinch of salt in a mortar to make a paste. Rub the meat with this paste and sear all sides in hot oil.

2. 2.

   Set aside some basil leaves for garnish, then combine the rest with orange and shallot pieces, butter and vanilla pod in a foil pouch. Place the meat on top and seal the pouch. Roast on a baking sheet in a preheated oven at 180°C (fan) for about 1 hour 20 minutes.

3. 3.

   For the sauce, wash the pepper, halve, seed and cube it. Peel and finely chop the shallot. Sauté the shallots in foaming butter, add the pepper cubes and cook together for about 4 minutes. Deglaze with stock and simmer for about 20 minutes. Meanwhile, slice the pumpkin into 2–3 mm thick rounds and sauté in 1 tbsp butter for 2–3 minutes, seasoning with salt and pepper.

4. 4.

   Remove the roast from foil and keep warm at 80–100°C (the core temperature should be 60°C). Strain the roasting liquid through a sieve and add to the pepper sauce. Stir in cream and reduce until thickened. Puree finely and season with salt and pepper.

5. 5.

   Slice the roast and arrange on a plate with pumpkin and pepper sauce. Garnish with remaining basil leaves and serve.