TURKEY BREAST FLAVOURED WITH TRUFFLE AND GARNISHED WITH COURGETTE, SAUTÉED ONION AND MANGO ON A BED OF QUINOA

Maridaje:

Ingredientes:

For the turkey breasts:

300 grams of turkey breasts.

½ cup of lager.

1 teaspoon of thyme.

1 medium courgette cut into thin strips.

1 large onion cut into julienne strips.

¼ cup dried mango, thinly sliced or shredded.

2 tablespoons of GUAiNOS BiO Extra Virgin Olive Oil.

Sea salt to taste.

2 turns of Chef’s Pepper mill.

1 tablespoon of GUAiNOS Beer Jam.

For Quinoa:

1 cup of Quinoa.

½ clove of garlic, finely chopped.

1 finely chopped shallot.

1 and ½ cups of water.

1 tablespoon of GUAiNOS BiO Extra Virgin Olive Oil.

Sea salt to taste.

1 turn of Chef’s Pepper mill.

Preparación:

For turkey breasts:

Wash and dry the breasts with paper towels.
Mix a tablespoon of BiO Extra Virgin Olive Oil, thyme, salt, pepper and lager.
Coat the breasts well with this mixture. Cover with cling film and marinate in the fridge for two hours before preparation.
Take the breasts out half an hour before cooking to allow them to come to room temperature.
Heat a low, wide saucepan over medium-high heat, add the other tablespoon of BiO Extra Virgin Olive Oil, add the julienned onion and let it fry until it turns golden brown.
Lower the heat to the minimum. Add the courgette cut into strips and the dried mango.
Add salt to taste and Chef’s Pepper. Do not cover the pot yet.
Heat a griddle over high heat. Sear the breasts on both sides until golden brown. Do not let them cook on the griddle so that they do not dry out. Set aside the mixture where you marinated the breasts.
Once seared, place the breasts in the low pan with the caramelised onion, courgette and mango. Baste them with the mixture you used to marinate the breasts.
Cover the pan, turn the heat to medium, and wait for the breasts to cook, turning them, about 8 minutes. Uncover and cook for a further 5 minutes. When done, turn off the heat and cover the pot again.

From quinoa:

Most quinoa on the market does not need to be washed, but follow the instructions on the packet if it does need to be washed.
In a saucepan over medium-high heat, add the other tablespoon of GUAiNOS BiO Extra Virgin Olive Oil.
Stir in the quinoa and toast it a little to get a better flavour and to lose the wet taste.
Add the garlic and shallot. Sauté very well with a wooden paddle. Add the water. Bring to the boil.
When the water has reduced to the level of the surface of the quinoa, lower the heat to the minimum, cover the pot and wait for the quinoa to finish cooking.

Emplatado

Using a spoon, make a bed of quinoa on each plate. Don’t squash it, let it fall naturally.
Place the chicken breast on top of the quinoa. Then, on top of the breast, the caramelised onion with courgette and mango.
Top your presentation with the spoonful of beer jam. You can garnish with a few slices of dried mango.