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Posts Tagged ‘persimmon’

  1. Thai Persimmon Turkey with Steamed Buttery Broccoli Recipe

    January 24, 2013 by Varga László

    aIMG_6541

    Ingredients (4 servings):

    • 500 g deboned turkey leg
    • 2 tablespoons minced ginger
    • garlic
    • 1/2 lime juice
    • 1 tablespoon hot chili paste
    • soy sauce
    • 1 tablespoon brown sugar
    • 2 persimmons
    • 1 small green chili pepper
    • 1 tablespoon lemongrass
    • 500 g button mushrooms
    • 1 cup coconut milk
    • 3 green onions
    • 1 red capia pepper
    • 1 large broccoli
    • 75 g butter
    • salt to taste

     

    Preparation method:

      1. Dice the turkey into 2 cm cubes.aIMG_6513
      2. Place the turkey into a bowl together with the marinade components: garlic, ginger, lime juice, soy sauce, hot chili paste and brown sugar.aIMG_6518
      3. Mix them well together and leave marinating for 1-2 hours.
      4. Slice the green chili pepper and dice the capia pepper.
      5. Cut the mushrooms into quarters.
      6. Chop the green onions.
      7. Slice the persimmon then cut each slice in two. Reserve a few slices for garnishing.aIMG_6536
      8. Heat the oil in a wok over medium-high heat and the meat, green chili pepper and lemongrass for 4-5 minutes.aIMG_6525
      9. Add the quartered mushrooms, cover and simmer for 5-10 minutes.aIMG_6530
      10. Add the green onions, dices capia pepper and persimmon, stir fry for another 3-4 minutes.aIMG_6532
      11. Add the coconut milk and simmer for another 5-10 minutes until sauce thickens.aIMG_6538
      12. Wash well the broccoli and cut off its florets.aIMG_6534
      13. In a frying pan melt the butter, add the broccoli and about 1/4 cup water. Season with salt.
      14. Cover the pan with a lid and steam the broccoli this way, stirring a few time the pan, for about 5 minutes until their color turns wild green and they become just crisp. Beware not to overcook it because it looses texture and becomes mushy.
      15. Serve the turkey dish with some steamed buttery broccoli and garnish with some fresh persimmon slices.aIMG_6546aIMG_6553

     

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