Indian Masala Roast Turkey with Spiced Trimmings, Makhani Gravy and a Mango and Cranberry Chutney
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INDIAN MASALA ROAST TURKEY WITH SPICED TRIMMINGS, MAKHANI GRAVY AND A MANGO AND CRANBERRY CHUTNEY INGREDIENTS PREPARATION Whole Turkey/Turkey crown 1. In a large baking tray place chunky slices of onion in the middle. The turkey will rest on here. Add the cinnamon stick and bay leaf Marinade to the tray. 4 tbsp Ginger, garlic paste 4 tbsp cumin and coriander powder 2. Mix all the marinade ingredients together, place turkey on top of 2 tsp turmeric onions and pour over the marinade reserving about a third of the 2 tsp garam masala mixture for the gravy. Leave to marinade for at least 6 hours or 2 tsp tandoori masala overnight. Seeds from 5 cardamom pods, crushed 1 tsp dried fenugreek leaves 3. Mix together all the stuffing ingredients, then either place under 3 tbsp Greek yoghurt the skin or make stuffing balls for around the turkey to decorate. 2 fresh lemons Salt and pepper 4. Pre-heat oven and cook turkey covered in foil according to its Squeeze of runny honey weight. Olive oil For lining the tray 5. Once cooked, leave to rest for at least 30 minutes before carving Cinnamon stick & bay leaf with a damp tea towel. 2 medium white onions Recipe continues overleaf Stuffing: (optional) 50/50 lamb mince and turkey mince Garlic/ginger Ajwain seeds Fresh coriander Coriander and cumin powder Turmeric by Nisha Parmar INDIAN MASALA ROAST TURKEY WITH SPICED TRIMMINGS, MAKHANI GRAVY AND A MANGO AND CRANBERRY CHUTNEY INGREDIENTS PREPARATION Garlic and chaat crispy roast Garlic and chaat crispy roast potatoes potatoes Maris piper potatoes, cut in quarters 1. In a baking tray put olive oil, butter with rosemary sprigs and garlic cloves (skin on). Put in the oven for 10-12 minutes to Garlic infuse the oil with flavour. Rosemary Chaat masala 2. Par boil the potatoes for 8 mins. Drain and shake off excess Salt and pepper water. Add the potatoes to the oil carefully, ensuring they’re not Olive oil and butter too cramped. Season with lots of salt and pepper. Cook for an hour, shaking halfway through cooking and ensuring they are Coconut brussel sprout thoran golden brown. Brussels sprouts, shredded 3. Once cooked, sprinkle over chaat masala. Coconut Curry leaves Honey and cumin Roasted Carrots and Parsnips Mustard seeds Cut carrots and parsnips into long wedges, making sure they are Turmeric even. Coat them in runny honey, salt, pepper, olive oil, cumin seeds Grated ginger and the juice of one clementine. Roast for 45 minutes. Desiccated coconut Coconut brussel sprout thoran In a pan with coconut oil, stir fry some mustard seeds with onion and ginger.Add the sprouts, desiccated coconut, turmeric, salt and lemon. Cook for 5 minutes and garnish with coriander. Cranberry and mango chutney 1. Simmer cranberry sauce with Geeta’s mango chutney for an Indian spiced addition. Green beans with flaked almonds 1. Steam beans, season with salt, pepper and almond flakes. 2. Yorkshire puddings and pigs in blanket to decorate. Makhani gravy 1. Put the juices from the turkey and the onions in a pan with fresh tomatoes and the reserved marinade. Simmer for 20 mins. Blitz with hand blender until smooth, add water if necessary and finish with cream and butter. 2. Serve the turkey with a sprinkle of coriander, squeeze of lemon with the trimmings, chutneys and gravy. by Nisha Parmar.