Bounce Magazine December 2016
Featuring Sting in our Christmas Edition! With reviews on Satis House, Hotel Chcololat and The Northgate in Bury St Edmunds.
Featuring Sting in our Christmas Edition! With reviews on Satis House, Hotel Chcololat and The Northgate in Bury St Edmunds.
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DECEMBER DECEMBER <strong>2016</strong> | ISSUE <strong>2016</strong> | #50 ISSUE | FOOD #50 & DRINK<br />
Bangladeshi<br />
Turkey<br />
BY AWARD WINNING<br />
CHEF ABDUS SHAHID<br />
Prep Time<br />
60 mins<br />
Cooking Time:<br />
2 hours<br />
Serves 4-6<br />
Method<br />
1. Wash the Turkey remove innards, and pat dry.<br />
Put all of the ingredients for the marinade in<br />
a large deep bowl, mix well and put the whole<br />
Turkey in, coat well and cover the dish with cling<br />
film wrap. Refrigerate for 3-4 hours.<br />
2. While the Turkey marinates, prepare the<br />
filling. Heat 5tsp of cooking oil in wok or deep<br />
pan on medium heat. Add the cumin seed and<br />
fry for 1 minute, then add the onion and fry until<br />
golden. Add the ginger and garlic paste and fry<br />
for 1 minute, then add the minced meat and all<br />
the powdered spices - coriander, cumin, garam<br />
masala, and salt to taste.<br />
3. Continue to brown the minced meats stirring<br />
often to prevent burning. This should take about<br />
8-10 minutes. To this add the tomatoes, peas and<br />
potatoes, stir and cook till the potatoes are soft.<br />
Turn the stove off and add the lime juice and<br />
chopped coriander leaves, mix well. Preheat oven<br />
to 175 C/ 350 F/gas mark 4.<br />
Ingredients<br />
• One whole Turkey roughly 2.5 Kg / 4.4Ibs in weight<br />
For the Marinade:<br />
• 2 tbsps lime/lemon juice<br />
• 2 tbsps garlic paste<br />
• 1 tbsp ginger paste<br />
For the filling:<br />
• 3 tsps vegetable oil<br />
• 3/4 cumin seeds<br />
• 2 medium onion<br />
• 2 tsps garlic past<br />
• 1 tsp ginger past<br />
• 1 tsp coriander powder<br />
• 1 tsp cumin powder<br />
• 1 tsp garam masala<br />
• 400 grams minced/<br />
ground meat (beef or lamb)<br />
• 2 medium sized tomatoes<br />
chopped fine<br />
• 1 cup fresh/frozen peas<br />
• 1 cup chopped potatoes -<br />
1”cubes (skin removed)<br />
• 1 tsp lime/lemon juice<br />
• 1/4 cup coriander leaves<br />
• 3 tsp vegetable/sunflower oil<br />
to drizzle on Turkey when<br />
roasting<br />
4. Remove the marinated Turkey from the<br />
refrigerator and fill the stomach cavity with the<br />
minced meat stuffing. Put in baking/roasting dish<br />
and drizzle all over with cooking oil, roast the<br />
Turkey uncovered for 1 hour and 15 minutes it will<br />
ideally, be golden colour. Serve with (Lachcha<br />
paratha). Lachha Paratha is whole-wheat layered<br />
flat bread.<br />
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