Turkey with rum

1 pound turkey breast without skin and bone
3/4 cup. rum tea white
1/3 cup. tea sunflower
1 teaspoon coriander powder
1/2 teaspoon cumin powder
juice and zest 2 lime (or 1 lemon respectively)
salt, pepper
2 tablespoons sunflower oil
200 ml cream

Cut the turkey breast into thick slices 1,5 about cm. Mix sunflower, rum, cilantro, cumin, juice and zest in a bowl and add the meat. The turn be covered well in the marinade, the cover and refrigerate, for at least 2 hours, turning now and then meat. Remove meat from marinade, drain and dry with paper towels. Pass the marinade from strainer and hold it. When calm little, as remove the oil present on its surface. Heat the 2 tablespoons sunflower oil in a large frying pan and fry the meat, until golden brown well and the 2 sides. Add the marinade, salt and pepper, lower the heat and let simmer. When the meat is tender, and add the cream and cook a few minutes until the sauce thickens. Transfer to a platter and serve immediately.

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