Turkey Stew

A simple stew full of flavour and made from simple ingredients

Ingredients

500g diced turkey thigh pieces
1/4 tsp turmeric powder
1/4 tsp coriander powder
1/4 tsp cumin powder
1/4 tsp red chilli powder
1 green chilli, slit
2-3 garlic cloves, chopped
2 small onions, chopped
3-4 small plum tomatoes, quartered
1 red pepper, chopped
1 carrot, chopped
1/2 cup peas
2 potatoes, skin on and chopped
1 bay leaf
1 cinnamon stick
Salt & Pepper for seasoning

Method:

1. Marinate the turkey pieces with turmeric, coriander, chilli, cumin powder and salt. Leave aside.

2. In a saucepan, heat oil. Add bay leaf , green chilli and garlic, fry for few seconds and then add onions. Fry until lightly golden.

3. Add the meat and stir fry, until meat lightly browned. Add the cinnamon stick.

4. Add the peppers, carrot and potatoes, mix well and cover. Cook on slow heat to cook in the meat juices.

5. Check every few minutes to ensure liquid has not dried, if there is no liquid add little. Taste for seasoning. Add crushed black pepper, peas and plum tomatoes. Cook until meat is very tender. I cooked it for 35- 45 mins on a very low flame. Serve with warm bread.

Steve's Aachari Ghosh Masala

This is a amazing dish, the meat is so succulent and tender. The curry sauce has a tangy and sour taste.

Ingredients:

1-2 tbsp ghee

1 tbsp oil

1 cinnamon stick

1kg Mutton, cut in small/medium pieces

2 cups yogurt

2-3 large tomatoes, chopped

1 inch ginger, chopped

2-3 garlic cloves, chopped

1.5 tbsp ginger/garlic paste

2-3 green chillies, slit

1 tbsp coriander powder

1/2 tbsp red chilli powder

1/2 tsp mustard seeds

1 tbsp turmeric powder

1/2 tbsp Amchur powder (dry mango powder)

1/4 tsp Fennel seeds

1/2 tsp cumin powder

1 tsp whole cumin

2 tbsp mango pickle

Freshly chopped coriander

Salt and Pepper for seasoning

Method:

1. Marinate the meat with ginger/garlic paste and salt and keep aside.

2. In a bowl mix the yogurt, red chilli powder, amchur powder, coriander powder, cumin powder and mix to smooth paste.

3. Heat the ghee and oil, add the whole cumin and mustard seeds. Once they start to splutter add the chopped ginger/garlic and fry for few minutes.

4. Add the meat and cook until it starts to brown. Add chopped tomatoes and green chillies.

5. Add little water and cook for few minutes. Add the yogurt mix and fennel seeds. Simmer on slow heat. Let it boil.  Add water as required to make a thick gravy. 

6. Add the mango pickle and let it cook until meat is tender. Check for seasoning.

7. Garnish with freshly chopped coriander. Serve hot.

Chargrilled Gressingham Duck Legs

Honey glazed duck legs  infused with cumin is an ultimate dinner favourite. This is a great recipe if you wish to cook for a special someone!!!!

Ingredients:


2 Gressingham Duck legs
Olive oil to drizzle
1 tsp dried red chilli flakes
1 tsp garlic powder
Salt and freshly ground pepper for seasoning


For the sauce/glaze:


1 tbsp honey
1 tsp cumin powder
1 clove of garlic grated
1 tsp Dijon mustard
1tbsp dark soy sauce
1 tbsp orange juice
1 tsp lemon juice
Salt and freshly ground pepper for seasoning.


Method:


1. Pat dry the duck legs, drizzle olive oil, rub the garlic powder, salt, pepper and chilli flakes on both sides.


2. Heat a griddle, when hot place the duck legs, skin side first. Turn after the first side is crisp. Griddle until charred on both sides.


3. Pre heat the oven at 200C. In a bowl mix the glaze ingredients. Place each duck leg on small square foil sheets. Spoon the glaze over each piece. Fold the foil over the duck legs to form a small parcel.


4. Place the parcel in an oven proof dish and cook in the oven for 1 hour at 180C.


5. Serve the duck legs with a side of baby leaf salad.