RSS Feed

Posts Tagged ‘quince’

  1. Quince Glazed Turkey with Brussels Sprouts – Thanksgiving Recipe

    November 27, 2014 by Varga László

    Quince Glazed Turkey with Brussels Sprouts - Thanksgiving Recipe 22

     Ingredients (8 persons):

    • 1 turkey (4-5 kg)Quince Glazed Turkey with Brussels Sprouts - Thanksgiving Recipe 07
    • 1 kg quinceQuince Glazed Turkey with Brussels Sprouts - Thanksgiving Recipe 04
    • 1 kg purple/black grapesQuince Glazed Turkey with Brussels Sprouts - Thanksgiving Recipe 09
    • 4 bay leaves
    • a few mild chili peppersQuince Glazed Turkey with Brussels Sprouts - Thanksgiving Recipe 15
    • 1 kg Brussels sprouts
    • 100 g butter
    • 100 g fresh hazelnut kernels
    • 1-2 tablespoons crushed sage
    • salt an pepper to taste

    Preparation method:

    1. bWash the quinces and cut them in halves.
    2. Place the halved quinces in the oven and bake them atQuince Glazed Turkey with Brussels Sprouts - Thanksgiving Recipe 05 200 C for about 1 hour until very fragrant and soft, melting.Quince Glazed Turkey with Brussels Sprouts - Thanksgiving Recipe 06
    3. Salt and pepper the turkey inside and outside.
    4. Stuff the turkey’s cavity with the grapes and bay leaves.
    5. Get the quinces out of the oven, skin them and core them.Quince Glazed Turkey with Brussels Sprouts - Thanksgiving Recipe 08
    6. 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.
    7. Meanwhile place the turkey in an ovenproof dish.
    8. Stuff the turkey’s cavity with the grapes and bay leaves. Sprinkle some sage over the turkey and put into preheated oven at 180 C.Quince Glazed Turkey with Brussels Sprouts - Thanksgiving Recipe 10
    9. Sieve the liquid from the pot with the seeds ans skins, forming a jelly-like thicker liquid.
    10. Every 20-30 minutes glaze the turkey with the quince jelly. Quince Glazed Turkey with Brussels Sprouts - Thanksgiving Recipe 11Quince Glazed Turkey with Brussels Sprouts - Thanksgiving Recipe 14
    11. Roast the turkey for about 4-5 hours, depending on the weight, until the meat is done.
    12. Puree the melting flesh of the quince and caramelize it a bit, over medium heat, in a large frying pan, stirring constantly.
    13. Slice thinly the chili peppers.Quince Glazed Turkey with Brussels Sprouts - Thanksgiving Recipe 16
    14. Add the sliced chili peppers to the caramelizing quince pan, stir-frying for another few minutes.Quince Glazed Turkey with Brussels Sprouts - Thanksgiving Recipe 18
    15. Wash and clean the Brussels sprouts.
    16. Slice thinly the hazelnuts.Quince Glazed Turkey with Brussels Sprouts - Thanksgiving Recipe 19
    17. 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.Quince Glazed Turkey with Brussels Sprouts - Thanksgiving Recipe 20
    18. Take of the lid and stir fry for another few minutes until the water evaporates.
    19. Remove the turkey from the oven and let it cool for about 20 minutes before carving.Quince Glazed Turkey with Brussels Sprouts - Thanksgiving Recipe 21
    20. Serve the turkey accompanied by the Brussels sprouts in a leaf of savoy cabbage as a cup and some quince-chili gravy.

    Quince Glazed Turkey with Brussels Sprouts - Thanksgiving Recipe 24Quince Glazed Turkey with Brussels Sprouts - Thanksgiving Recipe 23


  2. Chicken with Ginger and Quince – Recipe

    December 26, 2011 by Varga László

    Chicken with Ginger and Quince

    Ingredients (2 persons)

    • 1 large chicken breast,
    • 1 large quince
    • 1 medium onion sliced
    • Juice of 1 lemon and honey
    • 2-3 tablespoons freshly grated ginger
    • ½ teaspoon ground cinnamon
    • about 50 g butter
    • salt and pepper to taste

     

    Method:

    1. In a saucepan filled with boiling water, put the lemon juice and a bit honey.
    2. Cut the quince in quarters, or if very large in even more parts and put them immediately into the water, otherwise the fruit browns in a minute.
    3. Cook until crispy, so they will be soft but not be mushy, keeping their shape.
    4. Dice the chicken breasts into small cubes.
    5. Drain the quince slices and cut off their cores and dice them to the size of the chicken cube.
    6. In a skillet melt the butter and simmer the onion rounds.
      Simmered onion rounds
    7. Add the ground cinnamon, ginger and add the chicken breasts, salt and pepper, and fry them red.
    8. When done add a teaspoon of honey, and caramelize a bit.4
    9. Pull aside until caramelizing quince:
    10. In another frying pan melt a teaspoon of butter and a teaspoon of honey and add the chopped quince
    11. Stir 1-2 minute until nicely red, but does not become sticky
    12. At the very end add the meat, and a little more honey

    Chicken with Ginger and QuinceChicken with Ginger and Quince