Braised Baby Turkey with Cucumber and Artichoke Recipe
Summary
Preparation Time20 MinCooking Time2 Hr 0 Min
Ready In2 Hr 20 MinDifficulty LevelMedium
Health IndexAverageServings8
Ingredients
| Prepared baby turkey - 1 (or use large chicken, weighing 5 lb (2.2 kg) when dressed) | ||
| Dripping | 1 Ounce | |
| Plain flour | 1 Tablespoon | |
| Water | 1/4 Pint | |
| Wine | 1/4 Pint | |
| Anchovy fillets - 2 | ||
| Onion - 1 medium-size | ||
| Cloves | 8 | |
| Streaky bacon | 6 Ounce | |
| Cucumber | 1 | |
| Artichoke | 0.5 , sliced | |
| Lemon juice - to taste | ||
Directions
GETTING READY
1) Force down on to the turkey or chicken breastbone to snap its rib cage, and flatten the bird to the maximum limit.
2) Discard any excess fat and the parson's nose.
MAKING
3) In a heavy saucepan, large enough to hold the bird, stir to melt the beef dripping.
4) Fry well any giblets till brown, then remove.
5) Place the turkey in the pan, breast side down, and cook until golden.
6) Turn it over and follow the same process.
7) Take out the bird.
8) Mix in the flour and keep mixing until it is a nice rich brown.
9) Now add the water and wine-together and mix until well blended and simmering.
10) Add the anchovies.
11)To the saucepan,return the turkey or chicken breast side up, and put any giblets (but not the liver) and the onion (cut in half and spiked with the cloves) around the bird.
12) Place the strips of bacon across the bird's breast.
13) Cover with lid and cook slowly on top of the stove for 15 minutes per pound (450 g), plus an extra 15 minutes.
14) Make the cucumber into two halves down the middle, take out the seeds and cut into 1/4ch (5 mm) thick segments.
15) Blanch for a few seconds in boiling water.
16) Cut the liver into slices.
FINALISING
17) When the turkey or chicken is cooked, move it on to a warm plate so that it will stay warm for atleast 30 min.
18) Strain the cooking liquid into another saucepan and cook to reduce it to a single cream consistency.
19) Add the sliced artichoke, the cucumber and the sliced liver.
20) Increase the tangy flavour of the sauce with a little lemon juice.
SERVING
21) Now cut the bird into slices, and serve it with the sauce.
1) Force down on to the turkey or chicken breastbone to snap its rib cage, and flatten the bird to the maximum limit.
2) Discard any excess fat and the parson's nose.
MAKING
3) In a heavy saucepan, large enough to hold the bird, stir to melt the beef dripping.
4) Fry well any giblets till brown, then remove.
5) Place the turkey in the pan, breast side down, and cook until golden.
6) Turn it over and follow the same process.
7) Take out the bird.
8) Mix in the flour and keep mixing until it is a nice rich brown.
9) Now add the water and wine-together and mix until well blended and simmering.
10) Add the anchovies.
11)To the saucepan,return the turkey or chicken breast side up, and put any giblets (but not the liver) and the onion (cut in half and spiked with the cloves) around the bird.
12) Place the strips of bacon across the bird's breast.
13) Cover with lid and cook slowly on top of the stove for 15 minutes per pound (450 g), plus an extra 15 minutes.
14) Make the cucumber into two halves down the middle, take out the seeds and cut into 1/4ch (5 mm) thick segments.
15) Blanch for a few seconds in boiling water.
16) Cut the liver into slices.
FINALISING
17) When the turkey or chicken is cooked, move it on to a warm plate so that it will stay warm for atleast 30 min.
18) Strain the cooking liquid into another saucepan and cook to reduce it to a single cream consistency.
19) Add the sliced artichoke, the cucumber and the sliced liver.
20) Increase the tangy flavour of the sauce with a little lemon juice.
SERVING
21) Now cut the bird into slices, and serve it with the sauce.
Chef
