Turkey curry with honey-apple sauce
2 green apples
5 tbsp Langnese Summer Blossom Honey Golden Clear
3 tbsp lemon juice
100 ml orange juice
150 ml whipping cream
1 stalk lemongrass
500 ml vegetable broth
2 tbsp green curry paste
Salt and pepper
600 g turkey breast fillet
3-4 tbsp light sauce thickener
2 tbsp chives, cut into rings
Peel the oranges, remove the pith and cut out the wedges between the skin.
Without peeling the apples, quarter, core and dice them. In a pot, mix the honey, lemon juice, orange juice and cream and boil it 4-6 minutes until it becomes creamy. Stir in the orange wedges and diced apple.
Cut the lemongrass into 3 cm pieces and bring it to a boil with the broth. Stir in the curry paste and add salt and pepper.
Reduce the heat to low, carefully place the entire turkey breast fillets into the broth and let them cook 8-10 minutes.
Remove the fillets and slice them into strips. Strain the stock, add 250 ml of it to the honey cream and bring it back to a simmer.
Add the sauce thickener until thickened, add the strips of turkey breast until hot again, then serve the mix sprinkled with chive rolls.