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 chili peppers
- 1 kg Brussels sprouts
- 100 g butter
- 100 g fresh hazelnut kernels
- 1-2 tablespoons crushed sage
- salt an pepper to taste
- bWash 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 preheated oven at 180 C.
- Sieve the liquid from the pot with the seeds ans 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 chili peppers.
- Add the sliced chili 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 of 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-chili gravy.
Category American, Turkey | Tags: brussels sprouts,grapes,hazelnut,holidays,oven,quince,roast,turkey | 1 Comment
January 24, 2013 by Varga László
Ingredients (4 servings):
- 500 g deboned turkey leg
- 2 tablespoons minced ginger
- 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
- Dice the turkey into 2 cm cubes.
- Place the turkey into a bowl together with the marinade components: garlic, ginger, lime juice, soy sauce, hot chili paste and brown sugar.
- Mix them well together and leave marinating for 1-2 hours.
- Slice the green chili pepper and dice the capia pepper.
- Cut the mushrooms into quarters.
- Chop the green onions.
- Slice the persimmon then cut each slice in two. Reserve a few slices for garnishing.
- Heat the oil in a wok over medium-high heat and the meat, green chili pepper and lemongrass for 4-5 minutes.
- Add the quartered mushrooms, cover and simmer for 5-10 minutes.
- Add the green onions, dices capia pepper and persimmon, stir fry for another 3-4 minutes.
- Add the coconut milk and simmer for another 5-10 minutes until sauce thickens.
- Wash well the broccoli and cut off its florets.
- In a frying pan melt the butter, add the broccoli and about 1/4 cup water. Season with salt.
- 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.
- Serve the turkey dish with some steamed buttery broccoli and garnish with some fresh persimmon slices.
Category Thai, Turkey | Tags: Asian,broccoli,chili pepper,coconut milk,ethnic,garlic,ginger,green onions,lemongrass,lime,mushrooms,persimmon,soy sauce,turkey | 5 Comments