Poultry Balls with Peanuts

1. coarsely chop the peanuts. Peel onions, finely dice. Knead together turkey half, mix, curd onions, egg and cayenne pepper with the dough hooks of the hand mixer. Knead in 3/4 of the peanuts.

Form into small balls with moistened hands. Fry in hot oil for 6-8 minutes. 3.

Heat fat in saucepan. Sauté remaining onions until translucent. Fold in paradeis pulp. Dust with curry and flour and sweat. Add 600 ml water and whipping cream, add peppercorns. Bring to a boil and simmer gently for about 5 minutes. Season with salt, pepper and sugar.

4. balls in the curry sauce form and briefly pull. Serve, sprinkle with remaining peanuts and perhaps garnish with parsley. Serve with basmati long grain rice and mango chutney.

Preparation time: 40 min.

540 2260 48 32 12

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