Linda's Kitchen

This wonderful recipie sent in from Sandie, NSW, she is an Expert, in all things Turkey.

Christmas isn’t Christmas without a prized Christmas Bush Turkey. So for those that want the traditional, but want to try something new at the same time, here is an Australian twist on the traditional Christmas Turkey.

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INGREDIENTS
1 whole bush turkey , (try to catch it quickly as a stressed turkey can tun out to be a little tough.)
1 tablespoon Wildfire Spice
100g (3.7 oz.) salted butter
30g ( 2 tablespoons) tamari
Salt flakes

Riberry and Macadamia nut stuffing

500g (2 cups)  fresh breadcrumbs
150g (1 cup) Riberry Confit
80g (3 oz.) macadamia nuts, coarsely chopped
30g ( 2 tablespoons) Lemon Myrtle Sprinkle
2 eggs

COOKING INSTRUCTIONS
Start by making the stuffing by combining the breadcrumbs, riberries, macadamia nuts and lemon myrtle in a bowl. Add eggs and mix until combined.

Preheat the oven to 180 degrees. Sprinkle the skin and cavity of the turkey with Wildfire spice and salt flakes. Then stuff the cavity with the riberry and macadamia nut stuffing. Truce the turkey with butchers twice and place breast side up on a rack in a large roasting tray. Add a little water to the roasting tray and roast for 45 minutes.

While the turkey begins to roast, make the turkey basting. Heat the butter in a medium sized saucepan, then add the beer and tamari. Begin basting the turkey every 15 minutes. After the first hour remove, baste, then cover with foil and return to the oven for a further 60 minutes or 90 minutes depending on the size. Continue to baste every 15 minutes.

To check when the turkey is cooked, use a meat thermometer into the deepest part of the turkey. Ideally the internal temperate should be 82°C. When cooked, removed from the oven and allow to rest in a warm part of the kitchen for approx 20 minutes before carving.

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Bombay/Mumbai, “Eat your heart out” this authentic recipie comes from the popular Belgium Bollywood restaurant, “Curry in a Hurry”
Executive Chef Fay, is supremo with this recipie.

Thanks for sharing with our members Fay.

Thanks also to the Artist and Crowded House for video

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CHICKEN CURRY
Serves 4

spices:
1 tsp ground ginger
1 tsp turmeric
1.5 tsp groung cumin
1 tsp garam masala
1-2 tsp chilli pwoder (depending on how hot you like it)
1 tsp madras curry powder

600gr boneless chicken cut into bite size pieces.
2 onions, chopped
1 fat garlic clove, finely chooped
1 tblspoon lemon juice
2 tblspooons tomato puree
salt & pepper
5 tblspoons veg
1 tblspoon coconut powder
100ml cream or greek yoghurt
salt

Put the ginger, turmeric, cumin, garam masala, chilli powder and curry powder in a bowl and mix with 4 tblspoons of oil. Toss the chicken around in the mixture and allow to marindae in the frigde for an hour or two.
While that happens, gently fry onions and garlic until soft but not too brown.
Cool and tranfer to blender/liquidiser add 350 ml water and lemon juice. Blend until smooth.

Heat last spoonful of oil in a pan over a medium heat, add the chicken mixture and cook for 2/3 mins.

Add the onion mixture, tomato puree coconut powder and cream/yoghurt.
Add salt and to taste and simmer for 20 mins. Add a little water if too dry.

Serve with pilau rice or plain basmati rice

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PILAU RICE
(4 good portions)

250 gr basmati rice, rinsed and drained
600ml hot veg or chicken stock
50gr butter (indian ghee for preference) -can also use veg oil
1 garlic clove, crushed
1 onion finely chopped
half cinnamon stick
4 cardamom pods
1 bay leaf
6 whole black pepper corns
4 whole cloves
pinch of saffron strands
salt

add the saffron strands to the hot stock and leave for 5 mins.

Heat the butter or oil in a large saucepan and gently fry the garlic and onions for 5 mins
Add the cinnamon stick, cardamoms, pepper corns, bay leaf, stir and cook for further 2 mins.

Add the rice and cook for further 2 mins. Pour in the stock and bring to the boil. Lower the heat, give a stir and cover. Cook gently for about 15 mins or until the liquid is absorbed and the rice tender.
Garnish with sliced almonds and serve.