Advice 1: Turkey under the sour cream and mustard sauce in a slow cooker

Dish cooked in a slow cooker - more diet. The non-stick coating of the pan add a lot of butter is not necessary. In addition, food is cooked faster, and it means that the foods retain more nutrients.
Turkey under the sour cream and mustard sauce in a slow cooker

Turkey under creamy mustard sauce in the slow cooker. The original recipe

Turkey has more fat than chicken, so for cooking it is better to use breast bone, purified from the skin. Then the dish will turn out diet. Before you put the bird in a slow cooker, the pieces need to marinate. Turkey meat is quite delicate, so that it was soaking in sauce, enough for 30-40 minutes. To marinate 1 kg of poultry you will need:

- sour cream (200 g);
- mustard (2 tbsp);
- soy sauce (1 tbsp);
- seasoning salt, pepper (to taste).
If you want to prepare a side dish for rice or buckwheat, then pour the grits in the slow cooker, and add water. And the slices of Turkey, place on top of the pan for roasting. Thus you will prepare two tasty meals.

Connect the marinade ingredients together and RUB the Turkey. Treat the pieces with all the sides, slightly rubbing the marinade into the meat. Put in glass dish and cover. After bird is sufficiently soaked with marinade, turn multivarku mode "Quenching" and place the pieces in a saucepan. Lubricate it with oil is not necessary, the sour cream will not burn the Turkey. At the same time with the bird in the slow cooker, you can put the side dish - corn, cauliflower, broccoli. All of it perfectly cooked and soaked with a delicious marinade.

Turkey under creamy mustard sauce in the mode "Roasting". Especially cooking

If you like crisp, then in addition to the mode "Stewing" need to use the mode "Roasting". Marinated pieces of Turkey quick roasted in a slow cooker with two sides - 10 minutes one side, 10 on the other. Then the semi-finished product is filled with creamy mustard sauce. To prepare it, you can:

- sour cream (2 tbsp);
- mustard (2 tbsp);
- water (4 tbsp.);
- soy sauce (1 tbsp);
- flour (1 tbsp).
If you are not using the breast and other Turkey parts - increase the time they are placed in the marinade. Thick skin birds soaked long enough. To speed up the process, you can add a spoonful of balsamic vinegar.

Ingredients stir and pour the sauce over the slices of Turkey in a slow cooker. After that the switchable device is in the mode "Stewing". Leave for 30-40 minutes. 15 minutes after the beginning of the quenching test dish. If the sauce boils away too fast add a little more water. So the Turkey will be very soft inside and crispy outside.

Advice 2: How to cook pork in mustard sauce

Mustard as a condiment to the finished meat gives piquancy and pungency to the dish. But if you use it in cooking, the result will be different. The mustard gives the pork juiciness, tenderness and soft the unique taste.
How to cook pork in mustard sauce
You will need
    • For braised pork with mustard in the oven:
    • the flesh of pork-500-600 g
    • salt
    • pepper
    • mustard
    • 2 bulbs
    • pickles
    • 1 tbsp flour
    • 2 tbsp tomato paste
    • 1 Cup water
    • For pork with mustard in foil:
    • 1 kg pork (shoulder or neck)
    • 4-5 cloves of garlic
    • 2 Bay leaves
    • salt,pepper
    • mustard 100 g
    • For pork in mustard cream sauce:
    • pork meat 500 g
    • 2 medium onions
    • 3 tbsp sour cream
    • 2 tsp. mustard
    • salt,pepper
    • 1 tbsp flour
    • 2 cloves of garlic
    • chopped fresh herbs
Stew pork with mustard in the oven is best in a clay pot. For cooking the flesh of pork wash, dry and cut into portions. Then salt and pepper them, and then brush with a thin layer of mustard and place in a greased with vegetable oil a bowl for baking. Cut thin slices onion, diced pickles and place the vegetables over the meat. Mix the water, flour and tomato paste, the resulting sauce pour the meat into a container for baking. Cover and simmer in the oven at 200 degrees for 45-50 minutes.
Roast pork in foil is a great dish for the holiday table. It can be consumed hot with a side dish, cold as a component of sandwiches. To prepare this dish, wash and dry the meat. RUB well with salt and pepper. Make a few shallow cuts, put them in slices of garlic and small pieces of Bay leaf. Coat a piece of meat on all sides with mustard and let sit for a few hours in the fridge to soak (preferably overnight). Then wrap the pork in foil and place in oven. Bake it at 180 degrees for 80 minutes, then unwrap the foil and leave the meat in the oven for another 10 minutes until Golden brown. Before serving cut into portions. Serve with potatoes, rice or buckwheat.
Pork in mustard cream sauce prepared on a frying pan. Due to the quickness of cooking this dish can be served for dinner, especially if you suddenly have guests. Wash and dry the boneless pork, cut into small pieces (approximately 3 × 4 cm). Fry them in a pan with vegetable oil until Golden brown on both sides, but do not desiccate. Time frying no more than 2 minutes on each side. While the meat is fried, slice the onion into rings and cook mustard sauce. To do this, mix the mustard, sour cream, flour, grated garlic. Salt and pepper, and then dilute the mixture with water and mix thoroughly. Put onion to the meat and cover with sauce. The dish simmer for 10 minutes with constant stirring. When serving, sprinkle with chopped herbs. As a garnish you can use pasta, cereal or potatoes.

Advice 3: The Turkey in soy sauce

When summer comes, I want something to cook on the grill. A good option would be the Turkey in soy sauce. At the stake she soaked the best natural smell. While at home, you can cook this in the oven — the meat is juicy, soft and fragrant.
To cook a Turkey in soy sauce


  • garlic — 2 cloves;
  • honey — 1 tbsp;
  • olive oil — 0.25 cups;
  • soy sauce — 0.25 Cup;
  • ginger — 100 g;
  • lime — 1 piece;
  • Turkey — 4 PCs.


Chop onion with a sharp knife, clearing it from the husk and all the excess. Cut into small pieces ginger and garlic. Add the honey and stir well the whole mass. You can use a blender for whipping.

The weight gradually while beating, add olive oil and soy sauce. If no blender, use blender or a regular fork.

At the end of the process of churning, add the black pepper and lime. Try to taste and keep stirring the mass. Then give her some time to stand up. Themselves can get at the meat.

Rinse the Turkey under running water and chop with a knife, into pieces. The pieces can be large and not very to your taste. Put it in a deep container and pour the marinade prepared earlier.

In this form, the meat should be at least an hour, better an hour and a half or two. When the Turkey is ready and well marinated, you can start frying. You can cook this in the oven, on the grill or barbecue.

Choose your method, can put the meat on the grill for roasting, thread the pieces on skewers or place in oven on a baking sheet. Tastier the Turkey will be on fire. The readiness of meat can be checked by cutting it with a knife. If the meat is red, so not ready. It is desirable when cooking on the campfire or the grill often to turn to propellant evenly on all sides.

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