Turkey in Fried Chilli Sauce recipe
ingredients
2.75 kg turkey, divided into portions
6 tbsp malt vinegar
1 1/2 tsp black pepper
1 1/2 tsp salt
1 tsp (5 ml) spoon sugar
3 cloves of garlic, crushed
125 g mulato chillies
125 g ancho chillies
125 g pasilla chillies
2 chilpotle chillies
8 tbsp oil
50 g sesame seeds, reserving a few to garnish
1/2 cup (50 g) 2 oz ground almonds
50 g shelled monkey nuts
2 corn tortillas
3 cloves of garlic, crushed
6 black peppercorns
12 cloves
1/2 tsp aniseed
1/2 tsp cinnamon
5 tbsp tomato pur饊3 onions, quartered
25 g plain chocolate, grated
2 chicken stock cubes
6 tbsp malt vinegar
1 1/2 tsp black pepper
1 1/2 tsp salt
1 tsp (5 ml) spoon sugar
3 cloves of garlic, crushed
125 g mulato chillies
125 g ancho chillies
125 g pasilla chillies
2 chilpotle chillies
8 tbsp oil
50 g sesame seeds, reserving a few to garnish
1/2 cup (50 g) 2 oz ground almonds
50 g shelled monkey nuts
2 corn tortillas
3 cloves of garlic, crushed
6 black peppercorns
12 cloves
1/2 tsp aniseed
1/2 tsp cinnamon
5 tbsp tomato pur饊3 onions, quartered
25 g plain chocolate, grated
2 chicken stock cubes
method
1. Wash and trim the turkey pieces and sprinkle them with the vinegar, pepper, salt, sugar and the garlic. Marinate overnight in the fridge.
2. Heat the dried chillies in a heavy based frying pan for about 3 minutes until they become soft and pliable (the aroma will be quite pungent, so keep a window open). Discard the stems and seeds and soak overnight in 900 ml water.
3. Heat the oil and fry the turkey portions, reserving the marinade, until golden. Drain and reserve the oil. Place the turkey with its marinade in a casserole and add 1.5 litres of water. Boil for about 11/2 hours until the meat is very tender. Cool and remove the skin and bones if you wish.
4. Roast the sesame seeds, almonds and monkey nuts in a dry frying pan by tossing them over a moderate heat for about 4 minutes. Remove, reserve and then place the tortillas in the pan for about 5 minutes, turning them occasionally until they become hard and brittle. Break them into small pieces. Now place the tortilla pieces with the soaked chillies and their water, the crushed garlic cloves, all the spices and the onion in a processor and blend at top speed until you have a smooth paste.
5. Place 2 tbsp of the reserved oil in a casserole and fry the mixture for about 5 minutes. Add the tomato purée, crumbled chicken stock cubes, chocolate and cooked turkey meat with its liquid and simmer gently until the sauce is thick and creamy. As the sauce thickens it might stick to the bottom of the pan, so stir occasionally and keep over a low heat.
6. Garnish with the reserved sesame seed mixture and serve with white rice,cooked beans and warm soft tortillas.
2. Heat the dried chillies in a heavy based frying pan for about 3 minutes until they become soft and pliable (the aroma will be quite pungent, so keep a window open). Discard the stems and seeds and soak overnight in 900 ml water.
3. Heat the oil and fry the turkey portions, reserving the marinade, until golden. Drain and reserve the oil. Place the turkey with its marinade in a casserole and add 1.5 litres of water. Boil for about 11/2 hours until the meat is very tender. Cool and remove the skin and bones if you wish.
4. Roast the sesame seeds, almonds and monkey nuts in a dry frying pan by tossing them over a moderate heat for about 4 minutes. Remove, reserve and then place the tortillas in the pan for about 5 minutes, turning them occasionally until they become hard and brittle. Break them into small pieces. Now place the tortilla pieces with the soaked chillies and their water, the crushed garlic cloves, all the spices and the onion in a processor and blend at top speed until you have a smooth paste.
5. Place 2 tbsp of the reserved oil in a casserole and fry the mixture for about 5 minutes. Add the tomato purée, crumbled chicken stock cubes, chocolate and cooked turkey meat with its liquid and simmer gently until the sauce is thick and creamy. As the sauce thickens it might stick to the bottom of the pan, so stir occasionally and keep over a low heat.
6. Garnish with the reserved sesame seed mixture and serve with white rice,cooked beans and warm soft tortillas.
serving amount
serves: 12
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