TRIMMED TURKEY THIGHS STUFFED WITH APRICOT
Ingredients:
– 2 trimmed thigs of QAFP-certified turkey,
– a few pieces of dried apricots,
– ½ cup white wine,
– ½ cup vegetable broth,
– salt and pepper,
– 2 cloves of garlic,
– 1 flat tbsp of thyme,
– 2 tbsp of rapeseed oil,
– 2 tbsp of butter.
Cooking instructions:
Add salt, pepper, and thyme to the meat (just a pinch – the rest will be used to sprinkle the top of the meat) and set aside for 2 hours.
Then, put butter with dried apricots on each thigh (place butter pieces on the meat and apricots on the butter), roll up the thigh into a roulade, and tie it with a thread. Brown the so-prepared roulades on both sides in a frying pan and then place them in an ovenproof dish, sprinkle with thyme, and baste with ½ cup white wine and ½ cup broth.
Preheat the oven to 200°C and simmer the meat for about 30-40 minutes occasionally watering it with the meat sauce. After this time, take the meat out of the oven, cool it, remove the threads and cut into slices.
Enjoy!
TURKEY STEW
Ingredients:
– 1 kg of QAFP-certified turkey thigh stew meat,
– 2 slightly big onions,
– 2 garlic gloves,
– 1 ripe tomato,
– 100 ml of heavy cream,
– one tbsp of wheat flour plus flour to coat the meat,
– oil for frying,
– marjoram, allspice, bay leaves, salt, pepper.
Cooking instructions:
Dice the meat, sprinkle with salt and flour, and mix thoroughly, so that each and every piece is coated. Heat the oil in a deep-frying pan and fry over high heat (do not mix) for about 3 minutes to precisely “close” the meat.
Meanwhile, chop the onions and add them to the meat. Fry everything for another couple of minutes stirring frequently. At the end, add the finely chopped garlic.
Add 1 litre of water to the pan, add all the spices, and a peeled and chopped tomato. Simmer everything for about 80 minutes until the meat is soft.
Add another litre of water to cream and a tablespoon of flour, and mix thoroughly, so that there are no lumps. Add the diluted cream to the stew while persistently stirring. Bring the stew to a boil until it becomes denser. Serve with rice or your favourite groats. Enjoy!
TURKEY SCHNITZELS IN A CHEESY CRUST
Ingredients:
– 2 QAFP-certified turkey fillet schnitzels,
– half a cup of wheat flour,
– 1 egg,
– half a cup of milk,
– 3/4 cup of shredded cheese (cheddar, gouda, or any other type),
– spices: 1 tsp of salt, ½ tsp of pepper, ½ tsp of hot paprika, ½ of smoked paprika, 1 tsp of dried oregano
– oil for frying.
Cooking instructions:
Tenderise the meat lightly with a mallet, beat the egg in a bowl, add flour, milk and all the spices and mix thoroughly. Add the shredded cheese. The batter should be heavy creamy. To achieve the approriate consistency, a little bit of milk or flour may be added. Dip the schnitzels in the batter and fry them in heated oil on both sides until they are brown. Serve the schnitzels in a cheesy crust with your favourite side dishes. Enjoy!
TURKEY TENDERLOINS IN MUSHROOM SAUCE
Ingredients:
– 800 g of QAFP certified turkey breast tenderloins,
– 2 onions,
– 3 garlic gloves,
– 400 g of mushroom,
– 2 bay leaves,
– 3 allspice seeds,
– 4 peppercorns,
– 2 tbsp of flour,
– 2 tbsp of sour cream (optional),
– 1 tbs of sweet ground pepper,
– ½ of oregano i basil,
– 1 tbsp of balsamic oil (optional),
– salt, pepper
– oil or clarified butter for frying the meat and mushrooms.
Cooking instructions:
Cut the tenderloins into slices 2 cm thick. Sprinkle each slice with salt, pepper, and sweet ground pepper. Put the meat into the bowl, add balsamic oil, and stir thoroughly. Brown the meat on both sides in heated oil. Then, put the tenderloins into a pot. Use the rest of the oil to fry the onion. At the end, add the finely chopped garlic and fry for another minute.
Pour the tenderloin with water (to cover the meat), throw in the bay leaves, allspice seeds and peppercorns. Add a teaspoonful of sweet ground pepper. Braise until the tenderloins are soft. Meanwhile, wash and peel the mushrooms, then slice them and fry in butter. At the end of frying, salt the mushrooms and add them to the meat together with basil and oregano after about 15 minutes of braising.
When the meat is soft, it is time to add flour and, optionally, cream. Mix the flour in ¼ cup of waters so that there are no lumps, and add cream, if needed (but it is not necessary, especially if the sauce is supposed to stay dark), and a couple of tablespoons of hot broth. Add everything to the meat and bring it to a boil. Turkey breast tenderloins can be served with mashed potatoes, Silesian dumplings or groats, and a favourite salad. Enjoy!
TURKEY BREAST IN SPINACH AND DRIED TOMATO SAUCE
Ingredients:
– QAFP-certified turkey breast fillet,
– 150 g of spinach leaves – fresh or frozen,
– 200 g of heavy or sour cream,
– several dried tomatoes,
– vegetable oil,
– 3 garlic gloves,
– nutmeg,
– salt and pepper to taste.
Cooking instructions:
Cut the turkey fillet into smaller pieces. Squeeze the garlic through a press, and use half of it together with olive oil, salt, and pepper to flavour the meat, and set it aside for half an hour. Heat the olive oil in a pan and brown the meat on each side. Then, take it out of the pan and leave it under a lid.
Wash the spinach thoroughly and add it to the same pan where the meat was fried. Add garlic and a little bit of water, simmer for a moment. Add chopped, dried tomatoes. Then, add a little bit of the sauce from the pan to the cream and stir. Pour the whole cream into the pan gradually. Add the nutmeg, salt, and pepper to taste. At the end, add the pre-fried meat, stir it with the sauce, and simmer for 2-3 minutes. Serve with your favourite side dishes. Enjoy!