BROWN GRAVY TURKEY TANDOORI WITH JERUSALEM ARTICHOKE & CELERY PUREE


 

  • 4,4 LB turkey breast (one piece)
  • 1 bunch of fresh thyme
  • 1 sprig of rosemary
  • 1 onion
  • 0,55 LB of butter
  • 3 cloves of minced garlic
  • 3 bay leaves
  • 1 teaspoon of black pepper
  • Salt
  •  

For the vegetable puree:

  • 1,1 LB of celery
  • 1,1 LB of Jerusalem Artichoke
  • enough water
  • 0,174 LB of butter
  • salt, pepper
 For the gravy sauce:

  • 2 tablespoons of butter
  • One and a half tablespoons of flour
  • 2 cups chicken stock
  • salt, pepper

Chop thyme and rosemary and put in a bowl. Add chopped onion, butter, garlic, bay leaf, salt and pepper on it and mix. Marinate the turkey meat by rubbing it thoroughly with the mixture you have prepared. Then place it on a baking tray and cover it tightly with aluminum foil. Bake in a preheated 338 degree oven for 40 minutes. Remove the aluminum foil and cook the turkey until it is well browned. For the vegetable puree, peel and coarsely chop the celery. Wash the chives, cut them in half and boil them with the celery for 25 minutes. Then, while the vegetables are still hot, place them in the food processor. Add butter to it, pull and puree. Flavour with salt and blackpepper. For the gravy sauce, heat the butter in a small saucepan and add flour. Cook, stirring constantly, until it turns golden brown. Add chicken broth. Add salt and pepper. Remove from heat when sauce thickens. Take the cooked turkey on a serving plate and slice it. Drizzle over the grapefruit sauce. Serve with the vegetable puree.

ENJOY YOUR MEAL

Popular posts from this blog

Makdous (Syria)

Image
  18 baby eggplants 2 red peppers 3 small chili peppers 0,33 lbs walnuts 3 cloves of garlic Boil enough water in a large pot and then add the eggplants. Boil for 5-10 minutes until the eggplants are tender. After it softens, turn off the bottom and leave it in water for 10-15 minutes. Get it later. Cut off the tops of the eggplants. Then, carefully slice it lengthwise in half, like a book. Rub a little salt on the inside of each eggplant, then place them on a flat surface so that they do not touch each other and press down with a heavy object. You can place a large pan lid or the bottom of a flat plate on top of them, then put another heavy object on top. Alternatively, you can arrange them in a colander and press them down with a heavy object. With the combination of pressing and salt, this will help remove all the excess juice from the eggplant. Press and hold for several hours or even overnight to remove as much water as possible. The key is to keep them in a cool place and this...
Read more

BRAIN EGG

Image
6 eggs 4 spoons of oil 3 sheep brains 1/2 small carrot 2 sprigs of parsley 2 branches of celery 1/4 lemon 1 small onion 1/2 stale bread salt, pepper The membranes of the brains kept in cold water are peeled off. It is thrown into a container of water and set on fire. Onions, celery, carrots are sorted, washed, and thrown into the brains. After adding the juice of half a lemon and salt, they are all boiled for half an hour and left to cool in the water in which they are cooked. Six slices of half a finger thickness are cut from the bread. The size of the slices should be the size of the rim of the glass and round. Cut breads are fried in oil. 6 wide-mouthed coffee cups are lubricated with softened oil. The parsley is finely chopped. The molds are placed on a rimmed tray. The brains are cut into slices and placed on the bread, placed on the serving plate in a neat shape. Eggs and yolks are broken into the prepared molds without spoiling. Put boiling water on the tray ...
Read more

Curry (India-Thailand)

Image
The term curry comes from the Tamil word kari (sauce) and refers to a variety of dishes prepared in a thin, soup-like spicy sauce. Curry can mean two things: a casserole of curry-spiced meat, fish, or vegetables traditionally served with rice, bread, or cornmeal, or a dish flavored with curry powder or curry paste. Although curry originated in the Indian subcontinent, today it is a global dish served in Thailand, Japan, Indonesia, Malaysia, South Africa, Mauritius, Singapore, Germany, the United Kingdom and the United States. There is a wide variety of curries, as they are prepared all over the world. Creamy Ceylon curry made with coconut milk. Hot and spicy pork curry called Vindaloo. Rogan josh, a Persian curry made with meat marinated in yogurt. A stir-fried curry with precooked meat, onions and tomatoes called Jalfrezi. Known as the most spicy curry dish, the English phall made using eight chili peppers and the list goes on. In addition to being one of the most internationally accl...
Read more