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Gevulde kalkoenborst
Totale bereidingstijd: 95-105 minuten
Ingrediënten voor ca. 4 personen:
1000 g kalkoenborst
Vulling:
100 g mascarpone
60 g (3 eetlepels) boekweitgrutten
45 g (3 eetlepels) crème fraîche
1 eidooier
1 (20 g) kleine ui, fijngehakt
2 eetlepels (10 g) gehakte peterselie
2 eetlepels (10 g) gehakte dille
zout, witte peper, paprika
2 eetlepels (20 g) olie
1 knoflookteentje
Saus:
telkens 125 ml room en bouillon
3 eetlepels lichte sauzenbinder
Bereiding
1. Snijd in het borstvlees een opening
in de zijkant voor de vulling.
2. Meng voor de vulling de mascarpone
met de boekweitgrutten, de crème
fraîche, de eidooier, de ui en de krui
-
den. Breng het geheel met zout en
peper op smaak.
3. Vul met deze massa het vlees via de
gemaakte opening. Sluit het vlees met
houten stokjes of kookgaren.
4. Knijp het knoflookteentje fijn. Voeg
wat zout toe. Meng dit met peper, pa
-
prika en olie. Bestrijk het gevulde vlees
met de oliepasta. Leg het in een braad
-
pan en braad het onafgedekt. Keer het
vlees tussendoor om.
5. Voeg aan de fond room en bouillon
toe. Bind de saus met sauzenbinder.
Serveer de saus bij het in schijven ge
-
sneden vlees.
Instellingen
Automatische programma's \ Gevo
-
gelte \ Kalkoen \ Kalkoenborst
Bereidingstijd: ca. 60 minuten
Braadautomaat
Temperatuur: 170-190 °C
Niveau: 1e van onderen
Bereidingstijd: 70-80 minuten
Boven-Onderwarmte
Temperatuur: 180-200 °C
Niveau: 1e van onderen
Bereidingstijd: 70-80 minuten
Kerntemperatuur bij gebruik van de
Bratometer: 80-85 °C
Recepten: Gevogelte
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