Pawaru-Grahmata

№ 28VII. nodaļa

Gozētas tīteru ciskas

Grilled leftover turkey legs in a parsley crumb crust, three ways

  • Serves 4
  • about 45 minutes
  • Melnraksts · vēl nav izmēģināts

1796Gohsetas tihteru ziskas.

Modernizētslpp. 288 · PDF 302
4 porcijas

The book gives no quantities; the amounts below are ours.

Method

8 soļi
  1. Score the turkey skin in a criss-cross pattern. If using drumsticks and thighs, separate them at the joint.
  2. Mix the parsley, breadcrumbs, pepper and salt. Dip each piece in melted butter, then roll it in the crumb mixture.
  3. Heat a grill (broiler) or a barbecue with medium coals. Put the pieces on a rack and grill for 6–8 minutes on each side, about 10 cm from the heat, brushing with butter and sprinkling over more crumbs as they cook, until golden brown on both sides and hot through (75 °C).
  4. Meanwhile, make the base:
  5. Brown onions: cook the onions in the butter over medium heat for 15–20 minutes, stirring, until brown.
  6. Apples in wine: simmer the apples with the wine, sugar, cinnamon and lemon zest in a covered pan for 10 minutes, then uncovered for 5–10 minutes more, until soft and thick.
  7. Shallot sauce: melt the butter, stir in the flour and shallots, add the broth and water and simmer for 10 minutes until thick; finish with the vinegar.
  8. Spread the onions or apples in a warm dish and lay the turkey on top, or pour the shallot sauce over the turkey.

Notes

What the book says vs. what we added

the method is the book's: legs or other leftover pieces of roast turkey, the skin scored crosswise, dipped in melted butter and rolled in chopped parsley, grated bread, pepper and salt, grilled over coals on a gridiron, brushed with butter with a feather and sprinkled with more crumbs until golden brown on both sides; served on onions browned in butter, or on apple slices boiled thick with wine, sugar, cinnamon and chopped lemon peel, or with shallot sauce. The grill, times, temperatures and amounts are ours. For the shallot sauce we follow the book's own recipe, 05-019.

Leftovers

use roast turkey kept in the fridge for no more than 2–3 days, and heat it right through.

Grill pan

a ridged grill pan over medium heat works too; turn the pieces carefully so the crust stays on.

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