Barbecued Skewer with Curry Hollandaise

Sauces
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Recipe Image
Ingredients for 10 portions
  • For the hollandaise
  • 150 g QimiQ Cream Base
  • 6 Egg yolk(s)
  • 70 ml White wine reduction/stock
  • 400 g Clarified butter
  • 1 Lemon(s), juice only
  • 1 tbsp Apple juice
  • 2 tbsp Curry powder
  • Salt and pepper
  • For the skewer
  • 1.5 kg Turkey breast, diced
  • 500 g Streaky bacon, cut into pieces
  • 3 Yellow pepper(s), diced
  • 3 Red pepper(s), diced
  • Salt and pepper
  • Vegetable oil, to fry
Method
1.
Skewer the turkey breast, bacon and sweet pepper and season with salt and pepper. Pan fry in hot oil on both sides and finish the cooking process in the oven.
2.

For the hollandaise: using an immersion blender, blend the QimiQ Cream Base (previously QimiQ Sauce Base) smooth with the egg yolks, white wine reduction, lemon juice, apple juice and curry powder.

3.

Slowly add the clarified warm butter, stirring continuously.

4.

Season with salt and pepper.

5.

Strain through a fine sieve.

6.

Serve immediatly or mix with an immersion blender before serving if required. Alternatively fill into a 1 litre Gourmet Whip bottle. Screw in one charger, shake well and keep warm.

7.

Serve the skewer with the hollandaise.

8.

Tip: Serve with grilled vegetables.