Turkey stuffed with garlic cottage cheese and exploded potatoes
IngredientsFor 4 persons
turkey breast 25 dkg
Mizo lactose-free cottage cheese 15 dkg
Mizo lactose-free Trappist cheese 2 tablespoons
dried marjoram 2 tablespoons
dried oregano 2 tablespoons
dried basil 2-3 cuts
garlic 1 whole
egg 2 dl
thick tomato juice 1 small box (14 dkg)
tomato puree 1 tablespoon
honey to taste
salt to taste
Wash the potatoes well and cook until soft.
Mix half of the green spices, eggs, grated cheese and half of the grated garlic with the curd. Wash the meat and cut pockets in it in several places. Mix the remaining green spice to the tomato puree, the other half of the grated garlic, then add salt and pepper. Stuff the cottage cheese cream into the pockets of the meat, put 1 teaspoon of tomato puree on each layer. Mix the remaining spicy puree with the honey, the tomato juice, then pour it over the meat. Sprinkle with grated cheese and bake covered in a 180 degree oven for approx. 25 minutes.
Put the potatoes in a heat-resistant dish and smash them with a potato press. Mix the butter, grated garlic, add the chopped parsley, salt, pepper, and spread it abundantly on each potato. Sprinkle with grated cheese. When the meat is baked for approx. 25 minutes, remove the lid and put the potatoes in the oven as well. Bake them together for approx. 15 minutes, then serve the potatoes with the sliced meat.