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Turkey pulp in pepper crust and citrus juice

Turkey pulp in pepper crust and citrus juice

  • 1 turkey upper leg
  • about 50 g mosaic pepper ground pepper
  • 5-6 cloves of garlic
  • thyme
  • olive oil
  • juice from a lemon
  • orange juice
  • salt

Servings: -

Preparation time: less than 60 minutes

RECIPE PREPARATION Turkey pulp in pepper crust and citrus juice:

The meat is washed, left to drain and then sprinkled with a little olive oil and seasoned with salt, larger ground pepper. Put the pepper on an aluminum foil in a thin layer and then roll the meat through it. Place the meat in a We squeeze the juice from a lemon from an orange and pour over the meat. If necessary we can add a little water. the meat is nicely browned. From time to time we take care to sprinkle the meat with the sauce from the tray. -an arrival and we serve it to the steak together with a garnish and a salad. Enjoy!


As you can see from the list of ingredients, I like to prepare meats as simply as possible, so as not to cover their natural flavor with too much SPICES. But you can add whatever you like, but keep the wine, make the meat tender and give it a special flavor. Be careful with spices, when you put too much, the taste suffers, try to limit yourself to as few as possible, otherwise you wake up with many strong flavors and it is not pleasant at all.

Before entering in oven it is ideal if you can give it a crust in a well heated pan. This & # 8222 technology & # 8221 cooking steak it creates a barrier to the outside of the meat, which does not let the juices inside come out, and the meat remains sticky or too dry. I use pulp superior to turkey, also for the sake of tenderness, chest but it is healthier and with a little skill it can be cooked perfectly, so that it is not tangy and difficult to chew.

Do not add water, the meat has enough juice of its own to cook perfectly. Just add a little dry white wine and everything will be great. The time it has to stay in the oven is about an hour, but check from time to time that it does not burn on the surface and put a spoonful of juice from the base of the tray.

In the end, if there is any juice left in the pan, you can boil it a little more in a pan, until it becomes a S.O.S more viscous. It will be delicious, I assure you.


Turkey steak with orange and lemon sauce

Prepare a sauce from olive oil, orange juice, lemon juice, white wine, rosemary, paprika, tomato juice, salt and pepper.

Each leg is passed through the sauce obtained.

The thighs are placed in a high heat-resistant dish or in a high enough tray.

Cut the onion into scales and, together with the garlic, cut it into thin slices and add it between the turkey legs in the bowl.

Add smaller broken bay leaves on top. You can also add some rosemary needles for a more intense flavor.

Cover the dish with a lid or aluminum foil and place in the preheated oven at 220 degrees for 1.5 hours.

At the end, the uncovered dish is left in the oven for another 20-30 minutes to brown nicely.

The recipe is suitable for the January test for both the citrus and detoxification chapter.


Pan-fried turkey liver

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Pumpkin Stuffed with Turkey and Walnuts

I cut the pumpkin in half (it was from the one with orange peel, pear type). The larger half (with seeds), I washed it well and cleaned it of seeds with a spoon. In the remaining hole I put about 100 ml of water, I put it in the tray and put it in the oven for about 15 minutes.

In the meantime, I prepared the filling.

I cut the onion into small pieces and hardened it in 2 tablespoons of oil.

I also added the second half of the pumpkin, cut into small cubes.

I added the minced meat, stirred and simmered for 5 minutes. I seasoned with salt, pepper, paprika and ginger.

I boiled the rice for about 10 minutes, after which I added it to the meat composition.

When the mixture has cooled a bit, I added the whipped cream with the 2 eggs and a handful of chopped parsley.

I added the chopped walnut kernels and mixed again.

I filled the pumpkin halves with the meat mixture and baked them for about 30 minutes.


Turkey burger

I promised you when I published the milk hamburger meatballs that I would also give a super-burger recipe. Here is the recipe. This burger is delicious. The turkey meat is very tasty and goes great with the aromas of the spices used in the recipe. I don't know anyone who doesn't like a juicy burger, so it's a recipe you're sure to go with when you want to impress.

ingredients:

  • 1.2 kg minced turkey meat (preferably from the pulp, including the skin)
  • a clove of garlic, well ground
  • o spoon sos worchester
  • two teaspoons soy sauce
  • 15 g finely chopped parsley
  • a large beaten egg
  • 60 g pesmet fin
  • ground black pepper
  • 6 milk hamburger buns
  • tomato slices
  • cucumber slices
  • lettuce leaves
  • garlic mayonnaise (I made a special one, I'll give you the recipe below)
  • spicy ketchup or hot pepper sauce
  • pickled onion slices (I took directly from pickles, but you can do it quickly, mixing vinegar with a little sugar and leave the onion slices in it for 2-3 hours).

Mix the garlic with the meat, pepper, worchester sauce, soy sauce and parsley. Put half of the breadcrumbs and the egg, mix well and gradually add the rest of the breadcrumbs, until the meat is no longer sticky. You may not need to add the full amount of breadcrumbs.

Divide the minced meat into 6 equal parts, and make the flat meatballs out of them, leaving a greater depth in the middle. This is to prevent the burgers from swelling during cooking! Keep in the fridge for an hour or until you are ready to cook them. Remove one hour before cooking. Fry the grilled turkey burgers with a little oil on the grill or in a non-stick pan, about 5-7 minutes on each side. Another option is to put the crust in a pan, about 2-3 minutes on each side, and then put the burgers in the oven for 7-8 minutes at 250 degrees Celsius. After they are ready, leave them covered for 5-10 minutes, let them rest.

Cut the buns in half, and eventually hold them for 1 minute on a hot pan to heat. Put the sauces, then the burger and finally the vegetables. Grease the top with a little mayonnaise and cover. As I said, I made a special mayonnaise, which goes great with burgers. The recipe follows:

Ingredients mayonnaise with garlic:

  • two egg yolks
  • a teaspoon of Dijon mustard
  • 3 tablespoons good quality white vinegar
  • 1/2 teaspoon Worchester sauce
  • 500-600 ml of sunflower oil
  • 1 teaspoon salt
  • a teaspoon of garlic powder (or a little more, to taste)

Mix carefully for two minutes with a wooden spoon, the yolks, mustard, worchester sauce and vinegar. Carefully incorporate, putting a little and in a very thin thread, the oil. After the mayonnaise begins to bind, pour the oil in a thin but continuous thread, and stir constantly, until everything is incorporated. Even if it looks more liquid, keep stirring, it will eventually clot. At the end, add salt and garlic and mix for another minute. That's all! Good appetite!


Mushroom stew in polenta crust # Recipe 2

-for polenta:
400 g Malay
1.5 l water
1 teaspoon salt

-for stew:
500g mushroom mushrooms
2 large tomatoes
3 tablespoons olive oil
3 cloves garlic
2 green onion threads
salt
pepper
green parsley

Preparation Mushroom stew in polenta crust
Bring the water to a boil with a teaspoon of salt and when it starts to boil, gradually add the cornstarch until you reach the desired consistency (the polenta should not be too hard) and let it boil for 20 minutes, stirring occasionally.
Grease a tart form with oil, then put the polenta and line the walls of the form so that it looks like a tart. Allow to cool and in the meantime prepare the filling. Peel a squash, grate it and squeeze the juice. Peel a squash, grate it and slice it. Cook the mushrooms until the water evaporates from them, then add the chopped onion and garlic, the tomato juice, the pepper and salt to taste. Let it boil until the sauce thickens. Take the polenta crust out of the tart shape and place it on a plate, then put the mushroom stew in the polenta crust and garnish with freshly chopped green parsley.


Recipe of the day: Baked turkey upper legs with tomato juice

A simple and delicious recipe for baked turkey upper legs with tomato juice from: turkey upper legs, tomato juice, salt and pepper.

Ingredient:

Method of preparation:

Wash the turkey well, salt and pepper and leave to soak in the refrigerator for 12 hours.

Place in an oven tray, add tomato juice and water so that it is almost covered and put in the oven for about 2 hours on the right heat.


Ostropel with chicken and mushrooms

Ostropel with chicken and mushrooms a food we hadn't prepared in a while and that we craved. Ostropel, depending on the area, can be served with a polenta or mashed potatoes. Regardless of the gasket is a good and consistent main course.

Ingredient:
5-6 chicken legs (lower and / or upper)
olive oil for frying
100 g mushrooms
1 teaspoon flour
150 ml of tomato juice
1 tablespoon tomato paste
150 ml white wine
dried thyme
2-3 bay leaves
6-7 cloves of garlic
ground black pepper
1 teaspoon of sugar to taste
salt to taste
freshly chopped parsley

Preparation Ostropel with chicken and mushrooms:
The chicken legs are washed and wiped by dabbing with paper towels. In a pan with a little oil, apply the crust to the thighs on all sides. If necessary, add more oil.

When the thighs have browned, take them out on a plate and cover them with aluminum foil. Put a little butter in the remaining oil to remove the burns and strain it. The clean one is put back.


Green pepper sauces

Green pepper sauce & # 8211 a fine, creamy and extremely aromatic sauce, perfect for steaks or beef broth, fish or pork steaks. Sweet cream and brandy I give it a special flavor.

Don't be scared! This green pepper sauce is not too quick to eat! The green pepper gives it a unique aroma and the spiciness is blurred by sour cream and brandy.

I used green peppercorns in brine. They can be found in 100 g jars in Kaufland, Selgros or other supermarkets.

I made this green pepper sauce next to a delicious juicy beef steak and rosé (recipe here)

Bridge: the sauce is even tastier if it is prepared in the pan in which you previously fried the pieces of meat! It will have a darker color due to the small caramelized fragments on the pan.


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