Prepare the rice as usual. Peel the mangoes and cut them into pieces. Chop about ¾ of the flesh with a hand blender. The other ¼ will be caramelised later in the pan. Cut the onion into small cubes.
Bring the chicken stock to a boil and add the mango purée and onions. Season with chilli, curry, 2 tbsp sugar, pepper, salt and lemongrass. Let it boil down a little, and then add the cream. Let it boil down again briefly and season again.
Put some water and sugar in a pot or pan and bring to a boil. When the sugar is slightly brown, add the mango cubes and caramelise lightly. Then add the mango cubes to the sauce and let them steep briefly. The fruit should retain some bite.
Wash and dry the turkey breast and cut into strips. Fry the turkey breast strips in a little olive oil. Add a little soy sauce at the end.
For the pumpkin crust, finely chop the onion, cut the leek into half rings and sauté both together in oil for about 3 minutes. Roughly grate the seeded pumpkin on a vegetable grater and sauté for 5 minutes with the onions and leeks over low heat.
Remove the vegetables from the heat, season with salt, pepper and lemon pepper (alternatively grated lemon zest) and leave to cool for at least 10 minutes. Mix with crème fraîche and grated cheese.
Wash the salmon steaks, dab dry. Rub with lemon juice, then season with salt and pepper.
Place the salmon steaks in an ovenproof dish and brush with the pumpkin mixture. Bake in a preheated oven at 180 °C for about 20 minutes.
If the vegetables or pumpkin release a lot of water, thicken with some cornflour. Alternatively, place the pumpkin rasps in a sieve to drain before cooling.
Wash a pepper and cut off a little at the bottom. Then stand it on its end and form two eyes in the lower third using mayonnaise or cream cheese. Place the chocolate drops (baking accessories, to be found with the sugar sprinkles) on top as pupils.
Now place the peppers in the bowl with the dip.
Cut strips from the second pepper and place them as arms next to the pepper (in the dip). Take about 4 on each side.
The whole thing will look like the octopus is peeking out of the dip. This is a wonderful way to spice up a buffet.
First, dice the onion and sauté until transparent. Then add the finely chopped carrots, pumpkin and potato and also sauté briefly. Cut the ginger into small pieces and add it as well. Season with salt and pepper, then add enough water to cover the vegetables and add the vegetable stock and the Thai curry paste. It’s better to start by adding a little less. You can always add more if you want it spicier. Add the coconut milk and simmer for about 15-20 minutes.
Before pureeing the soup, taste the vegetables to see if they are cooked soft and add some Thai curry paste if necessary. Then puree everything with a hand blender and add a little more milk or water, depending on the desired consistency.
The ginger and Thai curry paste give the soup a great taste.
1 spring onion(s), cut diagonally into very thin rings
250 g broccoli florets, steamed, lightly salted and peppered
1 tsp sesame oil
Whisk together the soy sauce, rice wine and sugar in a bowl. The original teriyaki recipe does not call for ginger, garlic, or chilli flakes.
Rinse the chicken thighs under cold water, pat dry. Add salt and pepper minimally on both sides. Note, the soy sauce in the marinade also provides salt. Then sprinkle a thin layer of cornflour over the meat and rub it in lightly.
In a non-stick frying pan, lightly toast the sesame seeds without fat over medium heat, frequently stirring, until they are delicately golden brown. Transfer to a small bowl and set aside.
Now heat the pan well and place the chicken skin side down in the pan. Turn the heat down to medium-high and sear the meat until the skin is golden brown (about 6 – 7 minutes). Turn over and sear the other side as well. After another 5 – 6 minutes, it will also be cooked on the inside. Remove from the pan and place on kitchen paper.
Whisk the marinade again briefly and add to the pan (medium heat!). Add the chicken to the sauce. Simmer until it is significantly reduced and caramelised and has the desired sauce-like consistency. Turn the meat several times and keep spooning the marinade over it. It should be covered all over with the glossy sauce. If it thickens too much, you can carefully dilute it with water.
Turn off the heat. Lift the chicken out of the sauce and drain briefly over the pan. Then leave to rest on a board for 1-2 minutes with the crispy skin facing up.
Meanwhile, arrange the rice and broccoli on plates. Put a few drops of sesame oil on the broccoli. Then cut the meat crosswise into 1 – 2 cm wide strips. Drape on or next to the rice. Drizzle with the remaining sauce, garnish with the spring onion rings and the sesame seeds and enjoy!