Glazed Chicory

Grate the peel from 1 orange and squeeze 250 ml of juice from all of them. Mix half of the zest, 100 ml of juice, a little pepper and 4 tbsp of oil, rub into the turkey cutlets and leave to cool for 1 hour.

2. clean carrots and celery (put light celery leaves aside), cut into thin slices. Do carrots in salted water for 5 min. Add celery after 3 min. Cut chicory in half lengthwise, remove stem wedge. Cut halves into wide strips.

Caramelize honey and powdered sugar in a large saucepan until golden brown. Melt butter in it. Add ginger, remaining orange zest, 150 ml orange juice and stock. Cook open over medium heat for 5 min.

4. Heat 4 tbsp oil in a frying pan. Season turkey cutlets with salt, sear over high heat for 1 minute on each side. Cook in the heated oven at 200 degrees on the 2nd rack from the bottom for 10 minutes (convection oven 180 degrees). Extinguish the juices with the marinade, add the chili sauce to the orange-ginger sauce form, season. Fold in carrots, celery and chicory, heat. Serve vegetables and cutlets sprinkled with celery greens.

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