{"id":6152,"date":"2020-01-10T20:39:06","date_gmt":"2020-01-11T01:39:06","guid":{"rendered":"https:\/\/epuree.ca\/?p=6152"},"modified":"2024-05-16T09:05:48","modified_gmt":"2024-05-16T13:05:48","slug":"poitrine-de-dinde-et-betteraves","status":"publish","type":"post","link":"https:\/\/epuree.ca\/en\/poitrine-de-dinde-et-betteraves\/","title":{"rendered":"Turkey breast, beet puree, chard and cranberry salad"},"content":{"rendered":"<div data-elementor-type=\"wp-post\" data-elementor-id=\"6152\" class=\"elementor elementor-6152\" data-elementor-post-type=\"post\">\n\t\t\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-e45826d elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"e45826d\" data-element_type=\"section\" data-e-type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-3fdf5963\" data-id=\"3fdf5963\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-48f57f3e elementor-widget elementor-widget-text-editor\" data-id=\"48f57f3e\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<h2>Ingredients<\/h2><p><strong>(2 servings)<\/strong><\/p><ul><li>1 turkey breast or 1 turkey roast (1.2 kg) tied with the skin<\/li><li>60 ml of olive oil<\/li><li>60 ml cider vinegar<\/li><li>\u00a03 tablespoons of honey<\/li><li>1 chopped onion<\/li><li>1 cup of apple juice<\/li><li>1 clove of garlic<\/li><li>1 sprig of Rosemary<\/li><li>1 bag of beet puree <em>\u00c9pur\u00e9e<\/em><\/li><li>2 cups fresh cranberries (or dried, if you can't find them)<\/li><li>1 orange<\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-2e620c3 elementor-widget elementor-widget-text-editor\" data-id=\"2e620c3\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<h2>Preparation<\/h2><ol><li>Preheat oven to 350\u00b0F.<\/li><li>In a large skillet, over medium-high heat, heat olive oil and brown the roast. Place the breast in the oven.<\/li><li>When it is well browned, add the onion and garlic. Continue cooking for 2-3 minutes. Deglaze with the cider vinegar.<\/li><li>Add the apple juice, rosemary and honey, fresh cranberries with the zest and juice of the orange and 50ml of water; stew gently. Don't let it reduce to dryness, you want to keep some of the juice. (If you have fresh vanilla on hand, add half a bean to flavor your compote.) If you don't have fresh cranberries, rehydrate your dried cranberries in a little hot water. Then stew like fresh cranberries (the compote will cook much faster so stay close).<\/li><li>Heat the beet puree when the roast is ready.<\/li><li>Prepare the chard salad (shallot, dried cranberries, cider vinegar and honey) or accompany with mushrooms and saut\u00e9ed kale.<\/li><li>Slice the brisket and serve it on top of the beet pur\u00e9e and accompany with the cranberry compote. In a sauceboat, add the cooking juices for those who want them.<\/li><li style=\"list-style-type: none;\">\u00a0<\/li><\/ol>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>","protected":false},"excerpt":{"rendered":"<p>Ingr\u00e9dients (2 portions) 1 poitrine de dinde ou 1 r\u00f4ti de dinde (1.2 kg) ficel\u00e9 avec la peau 60 ml d\u2019huile d\u2019olive 60 ml de vinaigre de cidre \u00a03 cuill\u00e8res \u00e0 soupe de miel 1 oignon cisel\u00e9 1 tasse de jus de pomme 1 gousse d\u2019ail hach\u00e9 1 branche de Romarin 1 sac de pur\u00e9e [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":15891,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[10,5,25],"tags":[],"class_list":["post-6152","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-betteraves","category-recettes","category-toutes"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/epuree.ca\/en\/wp-json\/wp\/v2\/posts\/6152","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/epuree.ca\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/epuree.ca\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/epuree.ca\/en\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/epuree.ca\/en\/wp-json\/wp\/v2\/comments?post=6152"}],"version-history":[{"count":0,"href":"https:\/\/epuree.ca\/en\/wp-json\/wp\/v2\/posts\/6152\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/epuree.ca\/en\/wp-json\/wp\/v2\/media\/15891"}],"wp:attachment":[{"href":"https:\/\/epuree.ca\/en\/wp-json\/wp\/v2\/media?parent=6152"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/epuree.ca\/en\/wp-json\/wp\/v2\/categories?post=6152"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/epuree.ca\/en\/wp-json\/wp\/v2\/tags?post=6152"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}