Monday, 19 May 2014

Turkey Masala

The clouds closed in and the spitting of rain on my window made me more appreciative that i was inside rugged up with a glass of white and a Turkey masala in the slow cooker.


My two girlfriends were coming to visit and i wanted to make a special lunch to celebrate our long over due catch up. The sauce for the turkey was made in advance which meant i could relax and concentrate on dessert, a plum tartin with early grey cream (on my next post)


Over some great conversation, wine, masala and brainstorming creative ideas, our tummy including our souls were fed. THIS IS AUTUMN!

Items You Need:

Adapted from 'The Australian Women's Weekly - Food For Friends'

- 1 turkey maryland from your local butcher. Alternatively you can use turkey drumsticks
-1 large onion or leeks chopped coarsley
- 1/2 a cup of masala powder diluted in water. This should result in a full cup of masala liquid
- 1 1/2 cups (375ml) beef stock
- 1/4 cup of worcestershire sauce
- 2 tablespoons of wholegrain mustard
- 2 sprigs of rosemary
- 1/4 cup of cream
- 1/2 cup of chopped flat leaf parsley

What's Next?

1. Remove the skin from the turkey maryland and season with salt and pepper. Set aside

2. Heat the pan with 2 tablespoons of olive oil and fry the onions till brown. Add the masala and bring to the boil.

3. Place half the liquid from the pan in to a slow cooker and put the turkey on top. Then pour the remaining liquid from the pan on top of the turkey.

4. Stir in the stock, worcestershire sauce, mustard, rosemary and cook covered for 6 hours on high heat.

5. Once ready the turkey meat should be falling off the bone. Stir in the cream and parsley and let it cook for another 10 minutes before serving

Suggestion: A sweet potato mash goes beautifully. For those in warmer climate a fresh salad and some rolls are a great compliment to the dish also.


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