K-12
Lunch
Tokyo Turkey Breakfast Biscuit
Turkey Garam Masala
1
plate
Serving Size
Impress diners with turkey breast coated in aromatic garam masala and finished with a spicy-sweet habanero honey glaze. Pair with roasted curried cauliflower, Brussels sprouts and rice for a dish bursting with global flavor.
Ingredients
Turkey Garam Masala
1 tbsp.
Garam Masala
2 tbsp.
Blended oil
⅓ cup(s)
Habanero honey
1 serving
Roasted Curried Cauliflower and Brussels Sprouts
1 cup(s)
Rice, cooked
Directions
- 1. Combine the Garam Masala with the blended oil.
- 2. Apply the rub to the filet and heat in a pan on low heat or place on a grill and cook thoroughly.
- 3. Remove the filet from the pan or grill and glaze with the habanero honey.
- 4. Serve with the Roasted Curried Cauliflower and Brussels Sprouts and rice.
Ingredients
Garam Masala
Yield: 8–10 servings
¼ cup(s)
Coriander seeds
1 ½ tbsp.
Cumin seeds
1 tbsp.
Black peppercorns
2 ea.
Red chilies, small, dried
2 in.
Cinnamon sticks, broken into pieces
4 ea.
Black cardamom pods
1 ea.
Bay leaf, crushed
½ tsp.
Fennel seeds
6 ea.
Cloves, whole
1 ½ tsp.
Ginger, dried, ground
¼ tsp.
Nutmeg
¼ tsp.
Turmeric, ground
Directions
- 1. Heat a heavy-duty cast-iron skillet over medium heat. Add the spices, except for the ginger, nutmeg and turmeric.
- 2. Stir the spices frequently in the pan and toast until they become fragrant, about 3–4 minutes.
- 3. Remove the pan from the heat and cool for 5–10 minutes.
- 4. Remove the cardamom pods from the spices and remove the seeds. Discard the skins. Place the seeds with the other toasted spices.
- 5. Place the toasted spices in a spice grinder with the ginger, nutmeg and turmeric. Grind to a fine mix.
- 6. Place the spices in an airtight container and store in a cool place.
Ingredients
Roasted Curried Cauliflower And Brussels Sprouts
Yield: 8–10 servings
2 lbs.
Cauliflower florets
12 oz.
Brussels sprouts, cleaned, cut in half lengthwise
⅓ cup(s)
Olive oil
2 ½ tbsp.
Curry powder
½ tsp.
Sea salt
½ tsp.
Black pepper, freshly ground
½ cup(s)
Cilantro leaves, chopped
Directions
- 1. Toss the cauliflower, Brussels sprouts and oil in a stainless steel bowl. Coat well.
- 2. Sprinkle with the curry powder, salt and pepper. Toss and blend well.
- 3. Place the seasoned vegetables onto a foil-lined half-size sheet pan.
- 4. Place the tray of vegetables in a preheated 400°F oven for approximately 20–25 minutes. Stir after 15 minutes.
- 5. Roast the vegetables to a golden brown.
- 6. Remove the pan from the oven and blend in the chopped cilantro.
- 7. Serve.
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