Heat 1 tablespoon oil in a frying pan,add 1 finely chopped onion
& 1 crushed garlic clove.Cook over medium heat for 2 minutes,then add
2 teaspoons paprika,1 teaspoon ground cumin, and 1/2 teaspoon ground cinnamon,and
stir until fragrant. Add 2 tablespoons sherry,1 can (approx 16oz) tin pureed
tomatoes and 16ozs finely chopped turkey.Simmer for about 10 minutes, or
until thick. Remove from heat, stir in 1/2 cup chopped pitted green olives,
3 chopped hard boiled eggs and 1 tablespoon chopped fresh parsley and salt
and pepper to season.Transfer to a bowl and allow to cool.Using 4 1/2 sheets
of ready-rolled shortcrust pastry,cut 5 inch rounds from each sheet(you
will need 18rounds) Place 1 1/2 tablespoons of mixture on one half of each
round,brush the edge lightly with water and fold the pastry over to enclose
the filling.Press the edges with a fork to seal.
Preheat the oven to 350F. Heat 3/4 oz butter in a
3 cups broccoli
In a large (12-inch) nonstick skillet, bring the broccoli and 1 cup water to a boil over high heat. Cover tightly and cook until the broccoli is crisp-tender, 2 to 3 minutes. Drain the broccoli and set aside. Dry the skillet and return to the stove. Add the oil to the skillet and beat until very hot. Add the scallions, red bell pepper, ginger,and garlic. Stir until the mixture is fragrant, about 30 seconds. Add the turkey strips and 1/2 cup of the stock. Cover and cook until the turkey is heated through, about 2 minutes. Meanwhile, in a medium bowl, mix the remaining 1 cup stock with the soy sauce, Scotch,sesame oil, Szechwan peppercorns, and crushed red pepper. Add the cornstarch and whisk to dissolve. Stir the cornstarch mixture into the skillet and cook until the sauce is boiling and thickened. Stir in the reserved broccoli. Serve immediately, spooned over bowls of rice.
3 turkey thighs
Cut each thigh in half. Remove bone. Sprinkle with salt and pepper.Place in slow cooker. Combine enchilada sauce, tomato paste and water. Spread mixture on top of thighs. Cover pot. Set on low and cook until tender or 6 hours. Turn control to high, add cheese and stir until cheese melts. Place in shallow casserole to serve. Spoon on sour cream. Sprinkle on green onions and garnish with sliced ripe olives.
1 (approximately 14 lb.) turkey
Mix the following
ingredients in a blender 2 days before cooking.
with a syringe using the blended mixture. Rub turkey with additional
mustard and season generously with Creole Seasoning. When ready to cook,
heat 5 gallons of peanut oil to 350 degrees; submerge turkey and let fry
for 4 minutes per pound of turkey.