SALTED DUCK—CHINESE STYLE:
1 duck
½-3/4 cup salt
½ tsp. Sichuan peppercorn powder
Rinse and pat dry duck. Rub duck inside and out with the salt and peppercorn powder. Put a clean towel inside duck cavity to absorb moisten. Place duck on rack in a roasting pan. Cover with plastic wrap and refrigerate for 24 hours.
Bring water to the boil in a saucepan large enough to fit a bamboo steamer over the rim. Place duck on the steamer, cover steamer and steam for about 45 minutes to 1 hour or until cooked. Cut into 2 halves and let cool; then refrigerate.
Serve as cold dish.
Wednesday, February 29, 2012
CHINESE COOKING: This is another exotic recipe that is not for everybody. But for those who would like to try it, squabs are very tasty.
RED COOKED SQUABS:
2 large plumb squabs or pigeons
2 slices fresh ginger
1 stalk green onion, trimmed & halved
1 sprig coriander
1 star anise
1-2 tbsp. dark soy sauce
seasoning:
2 tbsp. salt
1 tbsp. sugar
½ tsp. Chinese rice wine
1 tsp. grated ginger
Rub salt all over squab, rinse them well under running water; and pat dry with paper towels. Put ginger, green onion, coriander and star anise into cavity and put squabs in a glass dish that can fit into a large bamboo steamer. Mix seasoning ingredients together and rub mixture all over squabs. Put bamboo steamer over a pan of boiling water and steam squabs over high heat for 12 minutes.
Preheat oven to 475 degrees F. Put squabs in a bowl, and pour on the dark soy sauce. Rub skin all over with soy sauce and let stand for 10 minutes. Rub skin again one more time and transfer to rack in baking pan.
Bake squabs for 10 minutes or until golden brown. Carve each into quarters. Pour cooking liquid in baking pan over squabs to serve
2 large plumb squabs or pigeons
2 slices fresh ginger
1 stalk green onion, trimmed & halved
1 sprig coriander
1 star anise
1-2 tbsp. dark soy sauce
seasoning:
2 tbsp. salt
1 tbsp. sugar
½ tsp. Chinese rice wine
1 tsp. grated ginger
Rub salt all over squab, rinse them well under running water; and pat dry with paper towels. Put ginger, green onion, coriander and star anise into cavity and put squabs in a glass dish that can fit into a large bamboo steamer. Mix seasoning ingredients together and rub mixture all over squabs. Put bamboo steamer over a pan of boiling water and steam squabs over high heat for 12 minutes.
Preheat oven to 475 degrees F. Put squabs in a bowl, and pour on the dark soy sauce. Rub skin all over with soy sauce and let stand for 10 minutes. Rub skin again one more time and transfer to rack in baking pan.
Bake squabs for 10 minutes or until golden brown. Carve each into quarters. Pour cooking liquid in baking pan over squabs to serve
CHINESE COOKING: Duck tongue is certainly too exotic for most people. In China, it is a delicacy, but it is not on the average restaurant menu.
DUCK TONGUE鴨舌:
3 bags duck tongue***
1 lb. cooked Chinese vegetables
1 stalk green onion
2 slices ginger
1 tsp. minced garlic
2 tbsp. rice wine
2 tbsp. cooking oil
seasoning for duck tongue:
½ tsp each salt and sugar
dash white pepper
½ tsp. each 5-spice powder, garlic powder
1 tbsp. grated ginger
sauce:
¼ tsp. salt and sugar
2 tsp. oyster-flavoured sauce
½ tbsp. tapioca starch mixed with ½ cup chicken stock or water
*** duck tongues are available at Chinese supermarket in frozen packages***
Defrost, rinse and remove tough cartilage from each duck tongue. Bring a pot of water to the boil and add in green onion, ginger, 1 tbsp. rice wine together with duck tongue. Boil for 10 minutes. Then drain and rinse duck tongue under running cold water. Drain again.
Add seasoning ingredients and marinate duck tongue for 30 minutes. Prepare cooked vegetables and arrange them on both ends of a long serving platter. Keep warm.
In wok or non-stick saucepan, heat oil over high heat until very hot. Add garlic and cook until fragrant. Add duck tongue and stir-fry together for 1 minute. Sprinkle in 1 tbsp. rice wine. Mix sauce ingredients together and add to pan. Cook mixture together until sauce thickens.
Pour duck tongue and sauce into middle of serving plate between the cooked vegetables. Serve right away.
3 bags duck tongue***
1 lb. cooked Chinese vegetables
1 stalk green onion
2 slices ginger
1 tsp. minced garlic
2 tbsp. rice wine
2 tbsp. cooking oil
seasoning for duck tongue:
½ tsp each salt and sugar
dash white pepper
½ tsp. each 5-spice powder, garlic powder
1 tbsp. grated ginger
sauce:
¼ tsp. salt and sugar
2 tsp. oyster-flavoured sauce
½ tbsp. tapioca starch mixed with ½ cup chicken stock or water
*** duck tongues are available at Chinese supermarket in frozen packages***
Defrost, rinse and remove tough cartilage from each duck tongue. Bring a pot of water to the boil and add in green onion, ginger, 1 tbsp. rice wine together with duck tongue. Boil for 10 minutes. Then drain and rinse duck tongue under running cold water. Drain again.
Add seasoning ingredients and marinate duck tongue for 30 minutes. Prepare cooked vegetables and arrange them on both ends of a long serving platter. Keep warm.
In wok or non-stick saucepan, heat oil over high heat until very hot. Add garlic and cook until fragrant. Add duck tongue and stir-fry together for 1 minute. Sprinkle in 1 tbsp. rice wine. Mix sauce ingredients together and add to pan. Cook mixture together until sauce thickens.
Pour duck tongue and sauce into middle of serving plate between the cooked vegetables. Serve right away.
Tuesday, February 28, 2012
TURKEY: This is an excellent way to use up left-over turkey meat.
TURKEY SUPREME & TURKEY POT PIE:
Short crust pastry for 1-crust pie--see recipe
Filling:
2 cups cooked and diced turkey meat
½ cup diced celery
½ lb. mushrooms, quartered
2 medium onions, diced
3 medium potatoes, cubed
1 cup each diced carrots & pea
4 tbsp. butter
4-5 tbsp. all purpose flour
2 -3 cups hot milk, or hot chicken stock or combination of both
1-2 tbsp. curry powder
salt and pepper
egg wash--beat egg with equal amount of cold water
To make Turkey Supreme:
Melt butter over medium-low heat in a heavy saucepan. Add flour and cook roux for 2-3 minutes, stirring continuously. Remove from heat & whisk in hot milk or hot stock gradually, whisking vigorously with a wire whisk to prevent lumps, straining sauce if necessary. Return to heat, cover pan and bring mixture to the boil. Reduce heat, add curry powder & whisk in evenly. Simmer sauce for 15 minutes. Add salt & pepper to taste.
In another pan of boiling water, cook vegetables until tender but still slightly crunchy. Drain and add salt and pepper to taste. Season cooked turkey with salt and pepper; then add, together with cooked vegetables, into sauce. Adjust seasoning and cook until heated through. Serve hot with steam rice or cooked noodles. Alternately, cool and use as filling for turkey pot pie.
To make Turkey Pot Pie:
Transfer turkey supreme to an oven-proof casserole or deep pie dish.
Roll out pastry to ¼-inch thickness to fit over the pie dish or casserole. Transfer pastry to a large plate lined with a sheet of waxed paper. Rest and refrigerates pie crust for 30 minutes.
Preheat oven to 375 degrees F.
Drape pastry over casserole, sealing and crimping edges. Make a hole in the centre and slash several slits with a sharp knife on the pastry to allow steam to escape. Brush pastry with egg wash and bake for 45 minutes or until golden brown.
Cool slightly before serving.
BASIC SHORT CRUST PASTRY:
1 lb cold lard cut into cubes
5-5 ½ cups all purpose flour
3 tsp. salt
1 egg
1 tbsp. vinegar
¾+ cup ice water
Beat egg and vinegar into ice water to make up 1 cup liquid. Refrigerate until use.
Place flour and salt in work-bowl of food processor fitted with steel blade. Process on/off to mix. Add lard into work bowl and process a few seconds until mixture resembles coarse bread crumbs. With machine running, add ice water mixture in a steady stream through the feed-tube. Process with on/off pulses a few times, until mixture is just coming together into a ball. Do not over process.
Turn dough out onto a large piece of waxed paper. Bring the edges of paper together and pressing through the paper to make dough into a ball. Knead gently once or twice to distribute the fat evenly. Flatten the ball out to a large flat round. Wrap well and refrigerate 10 minutes before using.
Dough may be frozen for up to 1 month. Defrost in fridge before using.
This recipe is sufficient for a double-crusted pie. If only a top or bottom pie crust is needed, make dough with half the amount of ingredients.
Short crust pastry for 1-crust pie--see recipe
Filling:
2 cups cooked and diced turkey meat
½ cup diced celery
½ lb. mushrooms, quartered
2 medium onions, diced
3 medium potatoes, cubed
1 cup each diced carrots & pea
4 tbsp. butter
4-5 tbsp. all purpose flour
2 -3 cups hot milk, or hot chicken stock or combination of both
1-2 tbsp. curry powder
salt and pepper
egg wash--beat egg with equal amount of cold water
To make Turkey Supreme:
Melt butter over medium-low heat in a heavy saucepan. Add flour and cook roux for 2-3 minutes, stirring continuously. Remove from heat & whisk in hot milk or hot stock gradually, whisking vigorously with a wire whisk to prevent lumps, straining sauce if necessary. Return to heat, cover pan and bring mixture to the boil. Reduce heat, add curry powder & whisk in evenly. Simmer sauce for 15 minutes. Add salt & pepper to taste.
In another pan of boiling water, cook vegetables until tender but still slightly crunchy. Drain and add salt and pepper to taste. Season cooked turkey with salt and pepper; then add, together with cooked vegetables, into sauce. Adjust seasoning and cook until heated through. Serve hot with steam rice or cooked noodles. Alternately, cool and use as filling for turkey pot pie.
To make Turkey Pot Pie:
Transfer turkey supreme to an oven-proof casserole or deep pie dish.
Roll out pastry to ¼-inch thickness to fit over the pie dish or casserole. Transfer pastry to a large plate lined with a sheet of waxed paper. Rest and refrigerates pie crust for 30 minutes.
Preheat oven to 375 degrees F.
Drape pastry over casserole, sealing and crimping edges. Make a hole in the centre and slash several slits with a sharp knife on the pastry to allow steam to escape. Brush pastry with egg wash and bake for 45 minutes or until golden brown.
Cool slightly before serving.
BASIC SHORT CRUST PASTRY:
1 lb cold lard cut into cubes
5-5 ½ cups all purpose flour
3 tsp. salt
1 egg
1 tbsp. vinegar
¾+ cup ice water
Beat egg and vinegar into ice water to make up 1 cup liquid. Refrigerate until use.
Place flour and salt in work-bowl of food processor fitted with steel blade. Process on/off to mix. Add lard into work bowl and process a few seconds until mixture resembles coarse bread crumbs. With machine running, add ice water mixture in a steady stream through the feed-tube. Process with on/off pulses a few times, until mixture is just coming together into a ball. Do not over process.
Turn dough out onto a large piece of waxed paper. Bring the edges of paper together and pressing through the paper to make dough into a ball. Knead gently once or twice to distribute the fat evenly. Flatten the ball out to a large flat round. Wrap well and refrigerate 10 minutes before using.
Dough may be frozen for up to 1 month. Defrost in fridge before using.
This recipe is sufficient for a double-crusted pie. If only a top or bottom pie crust is needed, make dough with half the amount of ingredients.
Sunday, February 26, 2012
TURKEY: This is a good recipe to use in cooking turkey breast meat.
TURKEY MILANESE:
4-5 lbs. turkey breasts, skinned and de-boned
¼ cup each olive oil & lemon juice
2 cloves garlic, crushed
3 eggs
oil + butter for browning
3 cups bread crumbs
1½ tbsp. each chopped oregano & basil
salt and pepper
1 cup grated Parmesan cheese
all purpose flour for dredging
lemon wedges for garnish
Slice turkey breasts into twelve ¾-inch fillets, each weighing about 3 oz. Reserve any remaining meat for another use. Slit each slice horizontally without cutting all the way through to butterfly the piece of meat. Put slices between sheets of waxed paper and flatten slightly with a meat mallet. Sprinkle meat with salt and pepper to taste.
Mix well together salt and pepper to taste, olive oil, lemon juice and garlic and pour mixture over turkey slices in a large glass dish. Marinate, covered, in refrigerator for 2 hours, turning over occasionally.
Crack eggs into a shallow dish and beat with a fork. Mix together breadcrumbs, grated cheese, herbs and seasoning to taste and place this mixture into another shallow dish. Dredge each turkey piece with flour first, then coat with the egg, and roll in the bread crumb mixture. Place pieces on a baking sheet and chill for 1 hour.
In a heavy non-stick skillet over medium-high heat, cook each batch of fillets in 1 tbsp oil and 1 tbsp. butter, for 2 minutes on each side, or until golden and crisp. Repeat browning the remaining fillets, adding more butter and oil to pan when necessary. Serve with lemon wedges.
4-5 lbs. turkey breasts, skinned and de-boned
¼ cup each olive oil & lemon juice
2 cloves garlic, crushed
3 eggs
oil + butter for browning
3 cups bread crumbs
1½ tbsp. each chopped oregano & basil
salt and pepper
1 cup grated Parmesan cheese
all purpose flour for dredging
lemon wedges for garnish
Slice turkey breasts into twelve ¾-inch fillets, each weighing about 3 oz. Reserve any remaining meat for another use. Slit each slice horizontally without cutting all the way through to butterfly the piece of meat. Put slices between sheets of waxed paper and flatten slightly with a meat mallet. Sprinkle meat with salt and pepper to taste.
Mix well together salt and pepper to taste, olive oil, lemon juice and garlic and pour mixture over turkey slices in a large glass dish. Marinate, covered, in refrigerator for 2 hours, turning over occasionally.
Crack eggs into a shallow dish and beat with a fork. Mix together breadcrumbs, grated cheese, herbs and seasoning to taste and place this mixture into another shallow dish. Dredge each turkey piece with flour first, then coat with the egg, and roll in the bread crumb mixture. Place pieces on a baking sheet and chill for 1 hour.
In a heavy non-stick skillet over medium-high heat, cook each batch of fillets in 1 tbsp oil and 1 tbsp. butter, for 2 minutes on each side, or until golden and crisp. Repeat browning the remaining fillets, adding more butter and oil to pan when necessary. Serve with lemon wedges.
TURKEY: This is a good recipe for left-over turkey meat.
TURKEY AND WILD RICE CASSEROLE:
3 cups diced cook turkey
1 cup wild rice
3 cups boiling water
2 tbsp. butter + 2 tbsp. oil
1 onion, chopped
1 cup sliced mushrooms
1 ¼ cup chicken or turkey stock
¼ cup whipping cream
1 x 10 oz. can water chestnuts
¼ cup diced pimiento
1 tsp. salt + freshly-ground pepper
1 cup shredded Cheddar cheese
Rinse rice thoroughly, drain well and add to the boiling water in a pot. Cover pot and simmer rice over medium-low heat for 30 minutes. Drain well. Drain water chestnuts and dice. Season turkey with salt and pepper to taste.
Preheat oven to 350 degrees F. and lightly grease a 13 x 9-inch oven-proof casserole.
In a large skillet, melt butter in oil over medium heat and cook onions and mushrooms until tender. Add wild rice and stir to coat grains with butter mixture. Add stock, water chestnut, pimiento, salt and pepper to taste and bring to the boil. Cook uncovered for 20 minutes. Add turkey and mix in well. Transfer mixture to casserole. Sprinkle cheese over the top. Bake 10-15 minutes or until cheese is browned and bubbling.
3 cups diced cook turkey
1 cup wild rice
3 cups boiling water
2 tbsp. butter + 2 tbsp. oil
1 onion, chopped
1 cup sliced mushrooms
1 ¼ cup chicken or turkey stock
¼ cup whipping cream
1 x 10 oz. can water chestnuts
¼ cup diced pimiento
1 tsp. salt + freshly-ground pepper
1 cup shredded Cheddar cheese
Rinse rice thoroughly, drain well and add to the boiling water in a pot. Cover pot and simmer rice over medium-low heat for 30 minutes. Drain well. Drain water chestnuts and dice. Season turkey with salt and pepper to taste.
Preheat oven to 350 degrees F. and lightly grease a 13 x 9-inch oven-proof casserole.
In a large skillet, melt butter in oil over medium heat and cook onions and mushrooms until tender. Add wild rice and stir to coat grains with butter mixture. Add stock, water chestnut, pimiento, salt and pepper to taste and bring to the boil. Cook uncovered for 20 minutes. Add turkey and mix in well. Transfer mixture to casserole. Sprinkle cheese over the top. Bake 10-15 minutes or until cheese is browned and bubbling.
TURKEY: Turkey parts will make an unusual addition to a family BBQ.
BBQ TURKEY PIECES:
3-4 lbs. turkey wings, drumsticks or breast meat
marinade:
1 tsp. paprika
1½ tsp. dried tarragon
½ tsp. dried rosemary
1 tsp. hot pepper sauce
2 tsp. salt
2/3 cup each canola oil & lemon juice or vinegar
¼ cup water
1 tbsp. sugar
1 tbsp. finely-chopped onion
Rinse and pat dry turkey parts. Mix all ingredients together and pour over turkey pieces. Cover and marinate in refrigerator for at least 2 hours, preferably overnight. Reserve marinade.
Preheat BBQ to high direct heat and place a foil drip pan filled with water under the grill to prevent flare-ups.
Wrap turkey parts in heavy duty aluminium foil and place them on grill 6-8-inches from source of fire. Grill for 1 hour, turning often. Wings can be added ½ hour later than other parts.
Remove the foil, brush with marinade and continue cooking, turning often, until meat is tender, about 30-40 minutes more.
Alternately, speed up BBQ process by first cooking in microwave. Cover turkey parts with plastic wrap; make a big hole in the middle of the wrap to allow steam to escape, and microwave on high power for 5 minutes, then half power for 10 minutes. Grill on BBQ until tender.
3-4 lbs. turkey wings, drumsticks or breast meat
marinade:
1 tsp. paprika
1½ tsp. dried tarragon
½ tsp. dried rosemary
1 tsp. hot pepper sauce
2 tsp. salt
2/3 cup each canola oil & lemon juice or vinegar
¼ cup water
1 tbsp. sugar
1 tbsp. finely-chopped onion
Rinse and pat dry turkey parts. Mix all ingredients together and pour over turkey pieces. Cover and marinate in refrigerator for at least 2 hours, preferably overnight. Reserve marinade.
Preheat BBQ to high direct heat and place a foil drip pan filled with water under the grill to prevent flare-ups.
Wrap turkey parts in heavy duty aluminium foil and place them on grill 6-8-inches from source of fire. Grill for 1 hour, turning often. Wings can be added ½ hour later than other parts.
Remove the foil, brush with marinade and continue cooking, turning often, until meat is tender, about 30-40 minutes more.
Alternately, speed up BBQ process by first cooking in microwave. Cover turkey parts with plastic wrap; make a big hole in the middle of the wrap to allow steam to escape, and microwave on high power for 5 minutes, then half power for 10 minutes. Grill on BBQ until tender.
Friday, February 24, 2012
TURKEY: This is a tasty alternative to roasting and serving a whole turkey.
TURKEY ROLL WITH SPINACH AND HAM STUFFING:
1 x 4-5 lb. turkey breast
1 onion, chopped
1 cup cooked spinach, chopped & drained
½ cup chopped cooked ham
salt, pepper and nutmeg to taste
4 oz. cream cheese, softened
½ cup grated Gruyere cheese
cooking oil + butter
sauce:
1 each onion & carrot, thinly sliced
½ cup dry white wine
3 cup turkey or chicken stock
3 tbsp. butter + 3 tbsp. flour
1 tsp. lemon juice
salt and pepper
Halve turkey breast, skin and de-bone and place the halves between sheets of waxed paper. Pound and flatten with a meat mallet into equal and even thickness. Arrange the halves, boned side up and slightly overlapping, into a rectangle and press them together. Pound the overlapping edges slightly to stick them together.
In a heavy non-stick skillet over medium heat, heat 1 tbsp. oil and butter together. Cook onion for 2-3 minutes, or until softened. Remove to a large bowl; then add in spinach, ham, salt, pepper and nutmeg. Combine mixture well and let cool before adding cream cheese and grated Gruyere cheese.
Sprinkle both sides of turkey breasts with salt and pepper to taste and spread spinach and cheese mixture evenly on top to within ½-inch of the edges. Beginning with a long side roll the turkey up carefully, tucking in the ends. Tie roll up at 2-inch intervals with kitchen strings.
Heat skillet up again until hot; add 1 tbsp of oil and butter and brown turkey roll over medium-high heat for 5 minutes. Transfer roll to a large flameproof casserole.
Preheat oven to 325 degrees F. Add onion and carrot to skillet and cook for 5 minutes. Add wine and deglaze the pan, scraping down brown bits from bottom and sides of pan. Add stock and bring to a boil, stirring frequently. Pour sauce over turkey roll.
Braise turkey roll, covered, in oven for 35 minutes, or until a meat thermometer registers 155 degrees F. Remove casserole from oven and transfer roll to a serving platter, remove string and keep warm.
Strain cooking liquid and return it to the casserole placed over medium heat. Cook and reduce liquid until it is scarcely 3 cups. Pour it into a bowl and keep warm.
Melt butter in casserole and add flour. Cook roux over low heat, stirring constantly, for 2-3 minutes. Whisk in cooking liquid gradually, whisking constantly to prevent lumps. Bring to a boil and simmer for 10 minutes. Add lemon juice and adjust seasoning. Pour sauce into gravy boat.
Slice turkey roll into ½-inch slices and serve with sauce.
1 x 4-5 lb. turkey breast
1 onion, chopped
1 cup cooked spinach, chopped & drained
½ cup chopped cooked ham
salt, pepper and nutmeg to taste
4 oz. cream cheese, softened
½ cup grated Gruyere cheese
cooking oil + butter
sauce:
1 each onion & carrot, thinly sliced
½ cup dry white wine
3 cup turkey or chicken stock
3 tbsp. butter + 3 tbsp. flour
1 tsp. lemon juice
salt and pepper
Halve turkey breast, skin and de-bone and place the halves between sheets of waxed paper. Pound and flatten with a meat mallet into equal and even thickness. Arrange the halves, boned side up and slightly overlapping, into a rectangle and press them together. Pound the overlapping edges slightly to stick them together.
In a heavy non-stick skillet over medium heat, heat 1 tbsp. oil and butter together. Cook onion for 2-3 minutes, or until softened. Remove to a large bowl; then add in spinach, ham, salt, pepper and nutmeg. Combine mixture well and let cool before adding cream cheese and grated Gruyere cheese.
Sprinkle both sides of turkey breasts with salt and pepper to taste and spread spinach and cheese mixture evenly on top to within ½-inch of the edges. Beginning with a long side roll the turkey up carefully, tucking in the ends. Tie roll up at 2-inch intervals with kitchen strings.
Heat skillet up again until hot; add 1 tbsp of oil and butter and brown turkey roll over medium-high heat for 5 minutes. Transfer roll to a large flameproof casserole.
Preheat oven to 325 degrees F. Add onion and carrot to skillet and cook for 5 minutes. Add wine and deglaze the pan, scraping down brown bits from bottom and sides of pan. Add stock and bring to a boil, stirring frequently. Pour sauce over turkey roll.
Braise turkey roll, covered, in oven for 35 minutes, or until a meat thermometer registers 155 degrees F. Remove casserole from oven and transfer roll to a serving platter, remove string and keep warm.
Strain cooking liquid and return it to the casserole placed over medium heat. Cook and reduce liquid until it is scarcely 3 cups. Pour it into a bowl and keep warm.
Melt butter in casserole and add flour. Cook roux over low heat, stirring constantly, for 2-3 minutes. Whisk in cooking liquid gradually, whisking constantly to prevent lumps. Bring to a boil and simmer for 10 minutes. Add lemon juice and adjust seasoning. Pour sauce into gravy boat.
Slice turkey roll into ½-inch slices and serve with sauce.
TURKEY: It is very satisfying to be able to present to family & friends a nicely roasted turkey for festive occasion. Try this recipe which I had used for many many years and enjoy the result.
ROAST TURKEY WITH VARIOUS STUFFINGS:
1 x 10-15 lb. turkey
3-5 tsp salt and fresh pepper
1 lb. bacon rasher
for stock or gravy:
neck gizzard and liver of bird
1 onion, quartered
1 bay leaf
2 stalks celery, chopped
6 peppercorns
4-5 cups cold water
2-3 tbsp. all purpose flour
basic sage & onion bread stuffing:
2-3 cups soft white bread cubes
1 large onion, finely chopped
1 stalk celery, finely chopped
1 egg, lightly beaten
milk as needed
1 tsp salt and pepper or to taste
1 bay leaf, crumbled
1 tsp cooking oil
¼ cup fresh sage leaves, finely chopped, or ½ tsp dried sage flakes
To make stuffing: Sauté onion and celery in the teaspoon of cooking oil until slightly browned. Place bread cubes in a large bowl and add in sage, the cooked onion and celery and seasoning. Toss together with a fork to mix. Add eggs and pour in enough of the milk to bind all the ingredients together until the mixture is soft but not soggy. Do not prepare stuffing until ready to stuff turkey. Never stuff turkey ahead of time. It should be stuffed only when it is ready to go into the oven.
Wash and pat dry turkey thoroughly. Rub inside and out with salt and pepper mixture. Spoon stuffing into the body cavity and neck cavity of the turkey, stuff loosely and do not pack the stuffing in. Sew up body cavity with needle and thread or use a bamboo skewer to close the cavity. Fold the skin over the neck opening and tuck the legs under the tail to secure them. Alternately, truss the bird with kitchen strings to secure the legs and wings close to the body.
Preheat oven to 350 degrees F. Place turkey, breast side up, in a large roasting pan and cover the breast with bacon, generously overlapping the slices. Insert a meat-probe or an oven-proof meat-thermometer into the thickest part of the breast, avoid touching any bone with the tip of the thermometer. Loosely cover turkey with a layer of foil.
Roast for 20 minutes per pound or until internal temperature reaches 165-170 degree F in the breast area. Remove foil and the layer of bacon during the last 45-60 minutes of cooking to brown meat. Roll up the bacon slices and secure the rolls with tooth-picks. Return bacon rolls to the roasting pan to brown during the last half hour of cooking.
To make gravy: place all stock ingredients in a saucepan with the cold water. Bring to a boil, reduce heat, and simmer, covered, for 1 ½ to 2 hours. Strain stock, skim off fat and keep hot.
When turkey is cooked, transfer it to a heated serving platter and keep warm while resting it for 10 to 15 minutes.
Drain off all but 1 tbsp. fat from roasting pan and place pan on medium heat on the stove. Add flour and cook roux for 2-3 minutes, stirring constantly, scarping up brown bits from pan. Gradually pour in hot stock, using a wire whisk to whisk it in and whisking constantly to prevent lumps. Bring to a boil, stirring, and simmer stock for 10 minutes. Add salt and pepper to taste. Serve with carved turkey
To carve a turkey:
For dark meat: Cut away the thighs and drumsticks from the body. Slice meat from drumsticks and thighs.
For white meat: Make a horizontal “base cut” into one side of the breast by placing your knife parallel to the wing and as close to it as possible. Cut deeply into the breast until you hit bone. After this base-cut, begin slicing by cutting downwards on one side of the breast-bone and ending at the base cut. Repeat this process on the other breast.
ALTERNATE STUFFING CHOICES:
Balkan stuffing:
1 onion, finely chopped
1 tbsp. oil
¼ cup each currants & blanched slivered almonds
1 cup long grain rice
cooked heart and liver of the bird--optional
1 tsp. chopped dill
1 ½ tsp. tomato paste
1 ½ cups stock
salt and pepper
Sauté onion in oil until golden and add almonds. Cook for 2-3 minutes; then add rice. Cook for 2-3 minutes to coat rice grains; then add stock and currants. Cover and simmer rice for 15 minutes, or until all liquid is absorbed. Add in heart and liver if using, tomato paste, salt and pepper to taste. Cool completely and stuff a 10 lb. turkey.
Chestnut and rice stuffing:
2 1/3 cup long grain rice
4 onions, chopped
2 tsp. each fresh tarragon and thyme
1 tsp. allspice
cooked heart and liver of the bird
½ cup cream
juice of 1 lemon
1 lb. chestnuts
½ cup dry sherry
salt and pepper
1 tbsp. cooking oil
Cook the rice in 4 cups water for 15 minutes. Rinse under running cold water and drain. Cook onion in oil until golden and add it into rice. Toss well together. Add in heart and liver if using, cream, tarragon, thyme, all spice and lemon juice.
Slit the chestnuts and boil gently in boiling water for 5 minutes. Drain and peel off shells and skins while still hot. Put them back into simmering water and cook 20 minutes, or until tender. Drain and crumble chestnuts coarsely and add them into rice mixture. Season stuffing with salt and pepper to taste. Cool completely before using it to stuff a 12 to 15 lb. turkey.
Meat and herbs stuffing:
4 oz. each of finely-ground veal, pork, chicken or turkey liver
mixed herbs of taste—thyme, marjoram, sage, bay leaf, etc
¼ cup brandy or dry sherry
4 eggs, beaten
1 cup all purpose flour
salt and pepper
Mix all ingredients together. Add more flour if the stuffing is too moist. Stuff a 10lb. bird.
1 x 10-15 lb. turkey
3-5 tsp salt and fresh pepper
1 lb. bacon rasher
for stock or gravy:
neck gizzard and liver of bird
1 onion, quartered
1 bay leaf
2 stalks celery, chopped
6 peppercorns
4-5 cups cold water
2-3 tbsp. all purpose flour
basic sage & onion bread stuffing:
2-3 cups soft white bread cubes
1 large onion, finely chopped
1 stalk celery, finely chopped
1 egg, lightly beaten
milk as needed
1 tsp salt and pepper or to taste
1 bay leaf, crumbled
1 tsp cooking oil
¼ cup fresh sage leaves, finely chopped, or ½ tsp dried sage flakes
To make stuffing: Sauté onion and celery in the teaspoon of cooking oil until slightly browned. Place bread cubes in a large bowl and add in sage, the cooked onion and celery and seasoning. Toss together with a fork to mix. Add eggs and pour in enough of the milk to bind all the ingredients together until the mixture is soft but not soggy. Do not prepare stuffing until ready to stuff turkey. Never stuff turkey ahead of time. It should be stuffed only when it is ready to go into the oven.
Wash and pat dry turkey thoroughly. Rub inside and out with salt and pepper mixture. Spoon stuffing into the body cavity and neck cavity of the turkey, stuff loosely and do not pack the stuffing in. Sew up body cavity with needle and thread or use a bamboo skewer to close the cavity. Fold the skin over the neck opening and tuck the legs under the tail to secure them. Alternately, truss the bird with kitchen strings to secure the legs and wings close to the body.
Preheat oven to 350 degrees F. Place turkey, breast side up, in a large roasting pan and cover the breast with bacon, generously overlapping the slices. Insert a meat-probe or an oven-proof meat-thermometer into the thickest part of the breast, avoid touching any bone with the tip of the thermometer. Loosely cover turkey with a layer of foil.
Roast for 20 minutes per pound or until internal temperature reaches 165-170 degree F in the breast area. Remove foil and the layer of bacon during the last 45-60 minutes of cooking to brown meat. Roll up the bacon slices and secure the rolls with tooth-picks. Return bacon rolls to the roasting pan to brown during the last half hour of cooking.
To make gravy: place all stock ingredients in a saucepan with the cold water. Bring to a boil, reduce heat, and simmer, covered, for 1 ½ to 2 hours. Strain stock, skim off fat and keep hot.
When turkey is cooked, transfer it to a heated serving platter and keep warm while resting it for 10 to 15 minutes.
Drain off all but 1 tbsp. fat from roasting pan and place pan on medium heat on the stove. Add flour and cook roux for 2-3 minutes, stirring constantly, scarping up brown bits from pan. Gradually pour in hot stock, using a wire whisk to whisk it in and whisking constantly to prevent lumps. Bring to a boil, stirring, and simmer stock for 10 minutes. Add salt and pepper to taste. Serve with carved turkey
To carve a turkey:
For dark meat: Cut away the thighs and drumsticks from the body. Slice meat from drumsticks and thighs.
For white meat: Make a horizontal “base cut” into one side of the breast by placing your knife parallel to the wing and as close to it as possible. Cut deeply into the breast until you hit bone. After this base-cut, begin slicing by cutting downwards on one side of the breast-bone and ending at the base cut. Repeat this process on the other breast.
ALTERNATE STUFFING CHOICES:
Balkan stuffing:
1 onion, finely chopped
1 tbsp. oil
¼ cup each currants & blanched slivered almonds
1 cup long grain rice
cooked heart and liver of the bird--optional
1 tsp. chopped dill
1 ½ tsp. tomato paste
1 ½ cups stock
salt and pepper
Sauté onion in oil until golden and add almonds. Cook for 2-3 minutes; then add rice. Cook for 2-3 minutes to coat rice grains; then add stock and currants. Cover and simmer rice for 15 minutes, or until all liquid is absorbed. Add in heart and liver if using, tomato paste, salt and pepper to taste. Cool completely and stuff a 10 lb. turkey.
Chestnut and rice stuffing:
2 1/3 cup long grain rice
4 onions, chopped
2 tsp. each fresh tarragon and thyme
1 tsp. allspice
cooked heart and liver of the bird
½ cup cream
juice of 1 lemon
1 lb. chestnuts
½ cup dry sherry
salt and pepper
1 tbsp. cooking oil
Cook the rice in 4 cups water for 15 minutes. Rinse under running cold water and drain. Cook onion in oil until golden and add it into rice. Toss well together. Add in heart and liver if using, cream, tarragon, thyme, all spice and lemon juice.
Slit the chestnuts and boil gently in boiling water for 5 minutes. Drain and peel off shells and skins while still hot. Put them back into simmering water and cook 20 minutes, or until tender. Drain and crumble chestnuts coarsely and add them into rice mixture. Season stuffing with salt and pepper to taste. Cool completely before using it to stuff a 12 to 15 lb. turkey.
Meat and herbs stuffing:
4 oz. each of finely-ground veal, pork, chicken or turkey liver
mixed herbs of taste—thyme, marjoram, sage, bay leaf, etc
¼ cup brandy or dry sherry
4 eggs, beaten
1 cup all purpose flour
salt and pepper
Mix all ingredients together. Add more flour if the stuffing is too moist. Stuff a 10lb. bird.
Wednesday, February 22, 2012
QUAIL: This is another way to add quails to a BBQ dinner.
BBQ QUAILS:
4 quails or small spring chicken, about 1½ lbs. each in weight
lemon halves and chopped parsley for garnish
salt and pepper
marinade:
1 red onion, chopped
6 cloves garlic, chopped
3 tsp. grated lemon zest
2 tsp. dried red chilli flakes
1½ tsp. paprika
¼ cup oil
¼ cup red wine vinegar
Rinse and pat dry quails or spring chicken. Cut each down the backbone with kitchen shears and press down on the breastbone to flatten out. Score the flesh with a sharp knife.
Combine marinade ingredients and pour over the quails in a large glass dish. Cover and refrigerate overnight.
Preheat barbeque to medium direct heat and lightly oil the grill. Cook the quails for 10-12 minutes on each side or until juices run clear when being pierced by a skewer through the thigh. Add salt and pepper to taste. Grill lemon halves and serve with quails together with sprinkled parsley.
4 quails or small spring chicken, about 1½ lbs. each in weight
lemon halves and chopped parsley for garnish
salt and pepper
marinade:
1 red onion, chopped
6 cloves garlic, chopped
3 tsp. grated lemon zest
2 tsp. dried red chilli flakes
1½ tsp. paprika
¼ cup oil
¼ cup red wine vinegar
Rinse and pat dry quails or spring chicken. Cut each down the backbone with kitchen shears and press down on the breastbone to flatten out. Score the flesh with a sharp knife.
Combine marinade ingredients and pour over the quails in a large glass dish. Cover and refrigerate overnight.
Preheat barbeque to medium direct heat and lightly oil the grill. Cook the quails for 10-12 minutes on each side or until juices run clear when being pierced by a skewer through the thigh. Add salt and pepper to taste. Grill lemon halves and serve with quails together with sprinkled parsley.
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