Turkey fillet with pineapple and ginger
For 4 people
Prep time: 20 minutes.
- 500 g of turkey
- ½ fresh pineapple
- 1 large onion
- 2 tablespoons of ginger powder
- 2 tablespoons of turmeric
- 25 cl of coconut milk
- Salt and pepper
- Cut the turkey fillets into pieces, then do the same with your pineapple half. Peel and slice the onion. Heat some oil in a frying pan, add the onions and then the turkey and sprinkle with turmeric. Keep stirring until the meat has turned a nice golden-yellow colour. Then add the ginger powder and coconut milk. Finally, add salt and pepper.
- Simmer gently, covered, for about 10 minutes, stirring occasionally. Add the pineapple pieces. Finally, cook for another 2 minutes and serve with basmati rice or sweet potatoes. When I told you it was simple!
Note: Turkey meat provides a substance called N-acetyl-cysteine, which is an antioxidant resulting in a protective substance called glutathione. The latter plays the role of cellular detoxifier and anti-infectious, against the flu virus for example (no, I won’t make a joke about Covid-19…) This recipe also brings anti-inflammatory compounds, with the bromelain of pineapple and the active ingredients of ginger and turmeric. In short, it would be a shame to miss this recipe…
I hope this little dish will satisfy your gourmet taste buds. Leave me a comment if you have any questions, suggestions or if you simply liked it! To wrap up this healthy menu, I will finish as promised with the Coconut, Mango and Basil Yoghurt from Chef Juan Alberaez.
The recipe will be on the blog in a few days. In the meantime, find me on my Instagram and Facebook @theepicuriousblog pages. Take care of yourself!