Fig-stuffed Turkey Roast

Ingredients

1 turkey breast half (about 3-1/2 lbs), boned and skinned
3 tablespoons Dijon mustard
1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary
12 dried Calimyrna or Mission figs, finely chopped
1 tablespoon honey
1 tablespoon olive oil
2 cloves garlic, minced
pepper
rosemary sprigs

Method

1. Rinse turkey and pat dry. Then slice lengthwise down middle, cutting meat almost but not quite through. Push cut open and press turkey to make it lie as flat as possible. Spread turkey with mustard and sprinkle with half the chopped rosemary. Set aside.
2. In a bowl, mix figs with honey. Mound fig mixture evenly down center of turkey. Starting from a long side, lift turkey and roll over filling to enclose. Tie roll snugly with cotton string at 2- to 3-inch (5- to 8-cm) intervals. Rub roll with oil, then with garlic. Pat remaining chopped rosemary onto roll and sprinkle generously with pepper.
3. Place roll on a rack in a 9-by 13-inch baking pan. Add 1/3 cup water to pan. Bake in a 375°F (190°C) oven until a meat thermometer inserted in thickest part of roll (insert thermometer in meat, not filling) registers 160°F to 165°F (71°C to 74°C), about 1-1/4 hours. Add water, 1/4 cup at a time, if pan appears dry.
4. Remove roll from oven and let stand for 10 minutes. Snip and discard strings and cut roll crosswise into thick slices. Garnish with rosemary sprigs. Serve with pan juices, if desired.

Makes 6 to 8 servings.

Source: Low-Fat Italian Cookbook

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Stir-fried Squab in Lettuce Leaves

Ingredients

12 soft lettuce leaves, such as butterhead lettuce
8 oz squab meat
1 lb center-cut pork loin, trimmed
1/3 cup light soy sauce
3-1/2 tablespoons Shaoxing rice wine
2-1/2 teaspoons roasted sesame oil
8 dried Chinese mushrooms
1-1/2 cups peeled water chestnuts
1/2 cup oil
2 scallions, finely chopped
2 tablespoons finely chopped ginger
1 teaspoon salt
1 teaspoon sugar
1 teaspoon cornstarch

Method

1. Rinse the lettuce and separate the leaves. Drain thoroughly, then lightly pound each leaf with the flat side of a cleaver. Arrange the flattened leaves in a basket or on a platter and set aside.
2. Grind the squab meat in a food processor or chop very finely with a sharp knife.
3. Grind the pork to the same size as the squab.
4. Place the squab and pork in a bowl with 2 tablespoons of the soy sauce, 1-1/2 tablespoons of the rice wine and 1 teaspoon of the sesame oil, and toss lightly. Marinate in the fridge for 20 minutes.
5. Soak the dried mushrooms in boiling water for 30 minutes, then drain and squeeze out any excess water. Remove and discard the stems and chop the caps.
6. Blanch the water chestnuts in a saucepan of boiling water for 1 minute, then refresh in cold water. Drain, pat dry and roughly chop them.
7. Heat a wok over high heat, add 3 tablespoons of the oil and heat until very hot. Stir-fry the meat mixture, mashing and separating the pieces, until browned. Remove and drain.
8. Reheat the wok, add 3 tablespoons more of the oil and heat until very hot. Stir-fry the scallions and ginger, turning constantly, for 10 seconds, or until fragrant. Add the mushrooms and stir-fry for 5 seconds, turning constantly. Add the water chestnuts and stir-fry for 15 seconds, or until heated through. Add the remaining soy sauce, rice wine and sesame oil with the salt, sugar, cornstarch and 1/2 cup water. Stir-fry, stirring constantly, until thickened. Add the cooked meat mixture and toss lightly.
9. To serve, place some of the stir-fried meat in a lettuce leaf, roll up and eat.

Makes 6 servings.

Source: Food of China

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Ground Quail in Lettuce Cups

Ingredients

2 quails
1/2 cup each finely chopped onion, water chestnut, green pepper and carrot
2 tsp chopped garlic
12 pieces lettuce leaves

Quail Marinade

1 tsp ginger wine
2 tsp light soy sauce
dash sesame oil and pepper
1/2 tsp cornstarch
1/2 tbsp each water and oil

Seasonings

2 tbsp water
1 tbsp light soy sauce
1/2 tsp each sugar and cornstarch
a few drops sesame oil

Method

1. Wash quails clean, rinse and wipe dry. Remove bones from the quails and ground the meat. Mix meat with the marinade and set aside for 10 minutes.
2. Trim and rinse lettuce, wipe dry for serving.
3. Heat 2 tablespoons oil in the wok, stir-fry quail with garlic briefly. Mix in chopped vegetables and stir-fry to combine. Add seasonings and mix well. Cook until quail meat is done. Transfer to a serving plate. Serve in lettuce cups

Source: Towngas Millenium Cookbook

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South Indian-style Stir-fried Turkey with Curried Yoghurt

Ingredients

500 g of turkey meat
1 knob of fresh ginger, 1 inch in length, cut into thin strips
2 garlic cloves, finely chopped
2 green chilies, cut in half lengthways
10 curry leaves, fresh
2 red onions, cut into thick slices
2 tbsp of coconut, grated
3 tbsp of coconut milk
1/2 tsp salt
1/2 tsp sugar
1 tbsp of coriander leaves, chopped
1/2 lime, juiced
2 tbsp of vegetable oil

Spice Mix

2 dried red chilies, whole
1/2 tbsp of coriander seeds
1/2 tbsp of turmeric powder
1 tbsp of fennel seeds
1/2 tsp cumin seeds
1/2 tsp black peppercorns
cinnamon stick, 2-inch piece
3 cloves
2 green cardamom pods

Curried Yoghurt Dip

200 g of Greek yoghurt
1/4 tsp mustard seeds
5 curry leaves
1 green chili, finely chopped
1/4 tsp ground turmeric
1/2 tsp salt
1/2 tsp sugar
2 tbsp of vegetable oil

Method

1. Shred the turkey into 1/2-cm thick slices and set aside.
2. Make the spice mix. Roast all of the spices in a dry, medium-hot pan until they release their aroma, then grind them into a coarse powder using a food processor or mortar and pestle.
3. Place a frying pan over a medium heat and add the oil. Once the oil is hot, add the ginger, garlic, green chilies, curry leaves and onions. Sauté for a minute until the onions are coloured but still crunchy, ensuring the garlic and spices do not burn. Sprinkle in the salt and spice mix and stir for another minute.
4. Add the sliced meat to the pan, mix well and reduce the heat. Stir in the coconut milk and sugar and mix well until the liquid dries up and the meat pieces are evenly coated in the spices.
5. Prepare the curried yoghurt. Place a pan over a medium heat and add the oil. Once the oil is hot, add the mustard seeds and once they begin to crackle, add the curry leaves and allow to crackle. Add the chopped green chili and sauté for 30 seconds, then add the ground turmeric and mix well.
6. Combine the hot mix with the yoghurt and season with salt and sugar.
7. Once the stir-fry is ready, stir through the shredded coconut, sprinkle over the coriander leaves and squeeze in the lime juice. Serve immediately with the curried yoghurt dip and paratha or naan bread

Makes 4 servings.

Source: Chef Vivek Singh

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Corn-thickened Turkey Stew

Ingredients

9 oz corn kernels
bunch of cilantro leaves
2 tablespoons vegetable oil
1 onion, chopped
4 cloves garlic, finely chopped
2 oz loche squash, grated
1 caigua, chopped
2 tablespoons Yellow Chili Paste
1 (2-lb) turkey, cut into 2-1/2-ozpieces
2 cups cooked rice to serve
salt and pepper

Method

1. Put the corn kernels and cilantro leaves in a blender or baton (Peruvian grinder) and blend or grind to form a thick paste. Set aside.
2. Heat the oil in a large pan over low heat, add the onion and garlic, and sauté for 2 minutes, until the onion has softened. Season with salt and pepper.
3. Add the grated squash, caigua, and chili paste, and cook, stirring, for 10 minutes until the ingredients are cooked.
4. Pour in 8 cups water and simmer over low heat for 30 minutes until the stew has thickened and reduced.
5. Season the turkey pieces with salt and pepper. Add the turkey to the stew and cook for 40-45 minutes over low heat until tender.
6. Add the corn paste to the pan and cook for 10 minutes, stirring continuously, until the stew thickens. Taste and adjust the seasoning if necessary. Serve with rice.

Makes 4 servings.

Source: Peru – The Cookbook

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