Showing posts with label Turkey. Show all posts
Showing posts with label Turkey. Show all posts

January 06, 2018


Butter - 6 tbsp
Dry white wine - 1/4 cup
Garlic clove - 1 minced
Dried rosemary - 1/2 tsp (crushed)
Frozen boneless turkey roast - 5-6 pounds (thawed)
Salt and pepper


  • Combine 4 tbsps of butter, the wine, garlic, and rosemary. Keep at room temperature to blend flavors.
  • Insert spit rod through center of turkey roast.
  • Adjust holding forks; test balance. Insert meat thermometer in center of roast, not touching metal rod. 
  • Brush roast with remaining 2 tablespoons butter; season with salt and pepper.
  • Place hot coals on both sides of foil drip pan.
  • Attach spit; position drip pan directly under roast. Turn on motor.
  • Grill turkey over hot coals till thermometer registers 185 degrees. 2 1/2 to 3 hours.
  • During the last 30 minutes, baste roast with wine sauce.

October 09, 2017


Butter - 1 tbsp
Tart green skinned apples - 2 (cored and chopped)
Onion - 1 (chopped)
Ground skinless turkey breast - 700 gms
Dry marjoram - 1 1/2 tsp
Dry thyme, dry sage, and pepper - 1 tsp each
Parsley - 1/2 cup (chopped)
Large egg whites - 2 (about 1/4 cup)
Fine bread crumbs and nonfat milk - 1/2 cup each


  • Melt butter in a wide frying pan over medium heat. Add apples and onion.
  • Cook, stirring occasionally, until onion is soft (about 7 minutes).
  • Remove from heat and let cool; then spoon into a large bowl.
  • Add turkey, marjoram, thyme, sage, pepper, parsley, egg whites, bread crumbs, and milk; mix lightly.
  • Pat turkey mixture into a 5 by 9" loaf pan.
  • Bake in a 350 oven until browned on top and no longer pink in center; cut to test (about one hour).
  • Drain and discard fat from pan, then invert pan and turn loaf out onto a platter.
  • Serve loaf hot; or let cool, then cover and refrigerate for up to one day.

October 05, 2016


White butter - 40 gms
Icing sugar - 45 gms
Rice flour -50 gms
Cornflour -95 gms
Full Fat milk - 6 cups
Cream - 1 cup
Sugar - 200 gms
Vanilla extract - 2 tsp
Almond or pistachio - 50 gms (chopped)
Honey - 4 tbsp
Dry rose petals - 1 tbsp


  • Grease a 9*9" tin with white butter and dust with icing sugar. Chill.
  • Mix the flours together with 1/2 cup of milk and break any lumps if present.
  • Heat the remaining milk, cream and sugar until it boils.
  • Add in the flour paste and cook until it thickens, about 2 minutes.
  • Pour this into the tin and dust icing sugar over.
  • Heat a pan ad gently place the kazandibi on it to caramelise the bottom, for about 12-15 minutes.
  • The mixture would start to bubble.
  • Remove from the flame and cool.
  • Refrigerate and cut into nine squares.
  • Garnish with the chopped nuts.
  • Warm the honey in a microwave and steep in the rose petals.
  • Cool and drizzle over the kazandibi.

September 25, 2016


Cooked Turkey meat - 450 gms
Butter - 25 gms
Onions - 2 (sliced)
Pimentos - 1 small can
Chicken stock cube - 1
Hot water - 450 ml
Salt and pepper
Corn flour - 1 tsp


  • Cut the turkey meat into neat pieces.
  • Melt the butter and fry the onions until transparent.
  • Drain the pimentos and cut into strips. Add to the onion and cook for 5 minutes.
  • Dissolve stock cube in water , add to pan and bring to the boil.
  • Reduce the heat and simmer for 10 minutes.
  • Season well.
  • Mix the cornflour to a smooth paste with a little cold water, add to the pan and stir until thickened.
  • Add the turkey meat and heat through.
  • Arrange in a serving dish with the sauce poured over. 

September 23, 2016


Brown sugar - 2 cups (firmly packed)
Dijon mustard - 5 tbsp
Pepper - 2 tsp (coarsely ground)


  • In a small bowl, mix sugar, mustard and pepper.
  • Sizzling, smoky- tasting grilled poultry is especially enticing when enhanced with this savory marinade or baste.
  • About 45 minutes before turkey is done (temperature in breast will be about 135 F at boen for birds up to 18 lbs, 145 F for birds over 18 lbs), spread turkey with half the glaze.
  • Cook for 20 more minutes; brush with remaining glaze.
  • Continue to cook until a meat thermometer inserted in thickest part of breast registers 160 F at bone.
  • If glaze becomes too dark, drape dark areas with foil.

April 07, 2014


Rice - 2 cups
Peanuts - 1/2 cup (coarsely ground)
Onion - 1 (chopped)
Kishmish - 2 tbsp
Fried potato cubes - 1 cup
Garam masala - 1 tsp
Jaggery - 2 tbsp (grated)
Oil - 2 tbsp


  • Wash and soak rice for 15 minutes.
  • Heat oil in thick bottom vessel, add onion and peanuts, stir fry.
  • Add rice, potatoes, kishmish, salt and 4 cups of water. Bring it to boil.
  • Cook covered on a low flame till rice is almost done.
  • Stir garam masala and jaggery, cook another 2 minutes.
  • Mix and serve., pub-6783067284749878, DIRECT, f08c47fec0942fa0