November 27, 2014 by Varga László
Ingredients (8 persons):
- 1 turkey (4-5 kg)
- 1 kg quince
- 1 kg purple/black grapes
- 4 bay leaves
- a few mild chilli peppers
- 1 kg Brussels sprouts
- 100 g butter
- 100 g fresh hazelnut kernels
- 1-2 tablespoons crushed sage
- salt an pepper to taste
- Wash the quinces and cut them in halves.
- Place the halved quinces in the oven and bake them at 200 C for about 1 hour until very fragrant and soft, melting.
- Salt and pepper the turkey inside and outside.
- Stuff the turkey’s cavity with the grapes and bay leaves.
- Get the quinces out of the oven, skin them and core them.
- Cook separately over medium-low temperature in 2 pots with some water – in one the cores and skins and in the other the soft – melted flesh, for 1 hour.
- Meanwhile, place the turkey in an ovenproof dish.
- Stuff the turkey’s cavity with the grapes and bay leaves. Sprinkle some sage over the turkey and put into the oven preheated at 180 C.
- Sieve the liquid from the pot with the seeds and skins, forming a jelly-like thicker liquid.
- Every 20-30 minutes glaze the turkey with the quince jelly.
- Roast the turkey for about 4-5 hours, depending on the weight, until the meat is done.
- Puree the melting flesh of the quince and caramelize it a bit, over medium heat, in a large frying pan, stirring constantly.
- Slice thinly the chilli peppers.
- Add the sliced chilli peppers to the caramelizing quince pan, stir-frying for another few minutes.
- Wash and clean the Brussels sprouts.
- Slice thinly the hazelnuts.
- In a wok melt the butter over medium heat, add the Brussels sprouts and hazelnut, 1/4 cup of water, salt and pepper to taste. Cover and fry for about 5 minutes until the sprouts are dark-wild green.
- Take off the lid and stir-fry for another few minutes until the water evaporates.
- Remove the turkey from the oven and let it cool for about 20 minutes before carving.
- Serve the turkey accompanied by the Brussels sprouts in a leaf of savoy cabbage as a cup and some quince-chilli gravy.
Category American, Turkey | Tags: brussels sprouts,grapes,hazelnut,holidays,oven,quince,roast,turkey | 1 Comment
December 27, 2011 by Varga László
Ingredients for 2 persons
- 2 whole chicken legs
- 200 ml white wine
- 5 cloves of garlic
- 1 teaspoon dried thyme
- 2-3 slices canned, salted, minced red peppers (optional)
- 1 bay leaf
- 1 sprig of rosemary
- 3-4 sage leaves
- freshly ground black pepper
- 50 g of butter
- 10-15 plum eye
- 2 small bunch grapes (red and white combined)
- Season the meat with salt and pepper, rub it with thyme, 2 cloves of crushed garlic and the salted mince peppers.
- Place the meat into a nonstick, lidded pot then add the bay leaf, sage, rosemary, 3 cloves of garlic in their skins and the butter.
- Simmer lidded at low heat for 50-60 minutes, turning the meat from time to time to get an even roasted colour.
- Then pour in the wine and simmer for another 20 minutes
- Add the pitted plums, the grapes picked from their clusters, and simmer for another 20-25 minutes.
It can be served with potato noodles, potato pancakes, other potato garnishes.
Category Chicken | Tags: autumn,chicken,easy,fruit,grapes,Hungarian,plum | No Comments