4 cups (1 litre) 1 3/4 pint water
1 tsp salt
1 turkey drumstick weighing 1 kg (2 1/4 lbs)
2 bananas
2 apples
Juice of 1/2 lemon
1 small pineapple
200 g (7 oz) black (Concord) grapes
1 cup (8 fl oz) 250 ml double cream (heavy cream)
450 ml (3/4 pt) 1 3/4 cups thick set yogurt
Pinch each salt and white pepper
1 tbsp brandy
6 sprigs mint
1 tsp salt
1 turkey drumstick weighing 1 kg (2 1/4 lbs)
2 bananas
2 apples
Juice of 1/2 lemon
1 small pineapple
200 g (7 oz) black (Concord) grapes
1 cup (8 fl oz) 250 ml double cream (heavy cream)
450 ml (3/4 pt) 1 3/4 cups thick set yogurt
Pinch each salt and white pepper
1 tbsp brandy
6 sprigs mint
method
1. Bring water and salt to the boil, put in washed turkey drumstick, cover and simmer for 1 hour.
2. Peel bananas, halve lengthwise and slice. Quarter, peel, core and chop apples, then mix with sliced banana and sprinkle with lemon juice.
3. Slice pineapple, halve each slice, cut away skin and hard core, then cut into small cubes. Wash and dry grapes, then halve and remove pips.
4. When drumstick is cool enough to handle, take meat off bone, chop and cool.
5. Whip cream until stiff, then combine with yogurt, salt, pepper and brandy. Pour this sauce over fruit and turkey and mix well.
6. Garnish with mint sprigs.
2. Peel bananas, halve lengthwise and slice. Quarter, peel, core and chop apples, then mix with sliced banana and sprinkle with lemon juice.
3. Slice pineapple, halve each slice, cut away skin and hard core, then cut into small cubes. Wash and dry grapes, then halve and remove pips.
4. When drumstick is cool enough to handle, take meat off bone, chop and cool.
5. Whip cream until stiff, then combine with yogurt, salt, pepper and brandy. Pour this sauce over fruit and turkey and mix well.
6. Garnish with mint sprigs.
serving amount
serves 4
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