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Turkey and Trimmings Indian Style

Christmas comprises of family get together from three different continents.

I am lucky to have English, South African and Indian relatives which can add colour, flavour and a lot of food over the festive period.

On Christmas day we always get together at my sister in laws house where we are greeted by Lucy their lovely dog and the family. I have noticed that the children grow so quickly and there is always a height comparison before I enter the living room. I think they have reached and now overtaken the 4ft 11′ height which is good:)

The family would have come back from the morning Christmas service and then begin the festive treats.

Tom cooks an amazing Christmas dinner using the best turkey and lamb is on the menu every year. I don’t eat beef so they keep that for another day. The array of vegetables with Christmas spices such as cinnamon which is cooked in the honey and sweet potato mash. I love this dish its aromatic and smooth. After the family have eaten the food we play games and give each other presents.

A winter walk follows, to get our bodies moving and ready for the supper.

This is where I feature. I have over the years tried and tested a range of new products with the family who are my food critics. I have cooked chicken tikka which was  great success. Lamb samosa and Gujarati Dokra have also had the thumbs up.

This year its creamy chicken livers and I will try vegetable cutlets.  I am sure they will love them.

 

Boxing day its a trip up to Yorkshire to visit my parents. Its hectic and noisy.  My mum would prepare a turkey curry which is just full of flavour. The smells are aromatic with the range of spices, fresh coriander and butter. Lots of it. We would cook fresh chappatis and a raita to accompany this. It is a Indian feast and something very different. If you fancy a change from the normal turkey, give this recipe a go. You wont be disappointed. You will have fond memories too.

 

Spicy Roast Turkey with Golden Potatoes

Serves 4

Ingredients:

500g (778g) turkey breast cut into 5cm pieces

250g red skinned potatoes

4 tbsp. Vegetable or Rapeseeds oil

24 cloves garlic

150g fresh ginger

4 fresh green finger chillies

6 tbsp. water

 

Dry ingredients to be put onto the small plate:

  • 3 tsp. (heaped) ground cumin and coriander powder
  • 1 tsp. turmeric
  • ½ tsp. on chilli powder (to taste)
  • 1 ½  tsp. garam masala
  • 1 ¼  tsp. salt
  • 1 tsp. cumin seeds
  • 2 green cardamom pods
  • ½ tsp black pepper coarsely ground

 

125g butter at room temperature

 

A ½ bunch (100g) of fresh coriander leaves including the starks– washed in cold water

 

Garnish:

1 lemon juice cut into quarter.

 

Method

Preheat the oven to 250 °C

1. Peel and chop the ginger and garlic finely. Take off the stalk of the chillies, wash under cold water and chop up finely. If you have a small food processor this will speed up the process.  (if you are chopping chillies remember to wash your hands under cold water and avoid touching your eyes after you have completed this task.)

2. Wash and finely chop the fresh coriander.

3. Peel and cut the potatoes into quarters, wash under cold water to remove any dirt and place into the bowl of cold water.

4. Place the ginger, garlic, chilli, coriander into the side of baking dish add the remainder of the ingredients;  ground cumin and coriander powder, turmeric, chilli powder, garam masala,  cumin seeds, black pepper, salt, and oil. Mix all the masala thoroughly using your fingers.

5.  Now, take the turkey pieces one at a time and rub the marinade over each piece so it is coated thickly. Leave to one side. Continue to do this until all the turkey pieces are coated.

6. Drain the potatoes and mix it into the remaining marinade and then sprinkle over the turkey

7. Add the butter and water.

8. Cover with foil.

9. Place into the oven for 25 minutes on the middle shelf. After 25 minutes, turn the pieces over and baste the turkey with the pan juices and cook for a further 25 minutes, covered until the turkey and potatoes are soft /cooked through; then take off the foil and brown for 5 minutes to allow the top of the potatoes and turkey to brown.

10. Take the tray out of the oven.

11.  Drizzle lemon juice onto the potato.

 

Variation – substitute the turkey with vegetables such as potatoes, peppers, carrots and red onions.

 

This dish may be served hot with vegetable or plain rice or chapattis or served as a starter with a salad and mint and yogurt chutney. 

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