- 8 slices of smoked turkey filet (or chicken filet), organic quality
- 1 small carrot
- 1 small leek
- 2 tablespoons of sunflower or olive oil
- 1 teaspoon of mild curry powder or ras el hanout
- 8 tablespoons of fowl or vegetable stock
- 6 tablespoons of La Trappe Tripel
- 1 tablespoon of fresh, finely cut chives
- Ground pepper and salt to taste
10 - 15 cl La Trappe Tripel (8%)More about La Trappe Tripel (8%)
- Remove the outer leaves from the leek and cut into ringlets.
- Clean the carrot and chop it up.
- Heat up oil in a wok or frying pan and stir-fry the leek and carrot.
- Add fowl or vegetable stock, cover and leave to simmer at the lowest setting for about 20 minutes.
- Stir in mild curry powder and ras el hanout. Ras el hanout is a North African mixture of herbs and is available from North African and Oriental food stores.
- Stir in the La Trappe Tripel three minutes before the end of the simmer time and briefly heat up on a high setting.
- Bring to taste with salt and pepper.
- Allow this mixture to cool down.
- Cut the slices of turkey filet in half, poor over the puree, roll up and secure with a cocktail stick.
- Garnish with fresh, finely cut chives.
- Serve as an aperitif, accompanied by a small, slightly chilled glass (10 or 15cl) of La Trappe Tripel.
Recipe from Han Hidalgo