Cook Turkey

cook turkey, looking for these recipes? check this for 3 best cook turkey: Slow-cooked Turkish lamb shoulder by Matt Preston,Turkey panzanella

Slow-cooked Turkish lamb shoulder by Matt Preston

Ingredients

Roast lamb

  • 1.5kg boned lamb shoulder (2kg with bone in)
  • 1 litre Greek yoghurt
  • 50g coriander powder or coriander seed blitzed up
  • 1 tbsp Turkish red pepper paste (biber salsaci)
  • 1 packet Arab bread, flatbread or pocket bread, served warm

Yoghurt dressing

  • 300ml Greek yoghurt
  • 2 cucumbers
  • Handfuls of parsley
  • Coriander stalks
  • 2 lemons, juice to taste
  • Salt, to taste

Method

  • Step 1
    To make yoghurt dressing: Blitz the yoghurt with cucumber skin and herbs to make a smooth pale green dressing. Add the cucumber flesh with the seeds gradually until the dressing has the thickness of cream. Add lemon juice to taste. The salt should help balance the acidity and the bitterness of cucumber skins.
  • Step 2
    Mix yoghurt, coriander powder and paste together. Slather thickly on the lamb. Cover and leave to marinade in the fridge overnight or up to 24 hours.
  • Step 3
    Preheat oven to very slow, 130C.
  • Step 4
    Leave the yoghurt and coriander paste on the lamb and roast on a rack for 4 hours. The yoghurt marinade will form a lovely crust on the meat. Sprinkled with pink or Maldon flake salt to serve.
  • Step 5
    To serve, roughly pull the lamb apart so it falls in large shreds. Place the lamb shoulder, salad and warmed flat bread on the table in large bowls. Let everyone help themselves. Squirt the lamb with yoghurt dressing.

Turkey panzanella

Image credit: Guy Bailey – taste.com.au

Ingredients

  • 7 vine-ripened tomatoes
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 garlic clove, crushed
  • 1 yellow capsicum, thinly sliced
  • 1 Lebanese cucumber, peeled into ribbons
  • 1/2 red onion, thinly sliced into rings
  • 250g sourdough bread, cut into 4cm pieces
  • 1/2 cup fresh basil leaves, torn, plus extra leaves to serve
  • 300g sliced leftover cooked turkey breast, skin removed (see notes)

Method

  • Step 1
    Cut three tomatoes in half horizontally. Coarsely grate the cut side of each tomato half into a large bowl. Discard skins. Add oil, vinegar and garlic. Stir to combine. Season well with salt and pepper. Thickly slice remaining tomatoes.
  • Step 2
    Add sliced tomato, capsicum, cucumber, onion, bread and basil to grated tomato. Toss gently to combine. Stand for 10 minutes to allow bread to absorb the dressing. Arrange tomato mixture and turkey on a serving platter. Sprinkle with extra basil leaves. Serve.

You may also like...

Leave a Reply

Your email address will not be published. Required fields are marked *