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Turkey and mushroom

To make the rub, combine 3tsp paprika, 1tsp salt, 4 chopped garlic cloves and 4tbsp olive oil. Mix well and smear over a mix of skinned turkey drumsticks or thighs. Serve the turkey and raita with warmed pitta bread and a simple tomato salad. Season with salt and pepper, and add turkey drumsticks or thighs that have been slit two or three times to open up the skin. Serve with the pan juices, some new potatoes and steamed French beans.Turkey joints with chilli and raitaThis is really simple, but delicious and quick to make – perfect to throw together after a hard day's work. First, dice 3-4 large field mushrooms and fry gently with 25g of butter, 2 minced garlic cloves and plenty of salt and pepper until soft, but not totally cooked.
Turkey and mushroom tartAn even quicker recipe that makes an ideal standby meal. Pile the mixture into the middle and cook at 220°C for around 20 minutes. Here are a few ideas for when you're running low on inspiration. Next, roll a sheet of ready-made puff pastry into a rectangle, scoring a line an inch or two around the edge.Braised turkey with garlic, paprika and tomatoesThis is great if you like mild spice, but adding a few pinches of dried chilli flakes can also perk things up a little.Lay the turkey in a baking tray, and half 3-4 medium size tomatoes.While the joints are cooking, make the raita by grating ½ cucumber and mixing in 300ml plain Greek yoghurt, a good pinch of salt and a few chopped mint and coriander leaves.
Although everyone has their favourite Christmas turkey recipe, there's much more to turkey than the traditional Christmas feast. Rub them with any remaining marinade and lay cut side up among the turkey pieces. If it's too thick, a little milk can be stirred in to loosen it up. Add a small handful of chopped parsley Cannabis Packaging Suppliers and 150g leftover roast turkey, mix well and remove from the heat. Leave to marinade for around 10-15 minutes, and then grill on a medium heat for around 10 minutes each side, or until the juices have run clear when cut with a knife. Pour in a glass of white wine and a little chicken stock and roast covered at 160°C for an hour. Serve immediately. It's versatile and great value, making it ideal for everyday meals. In a bowl, mix together the juice and zest of 1 lime, 1-2 long red chillies depending on heat, 2 minced cloves of garlic and a good dash of olive oil.

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