Portuguese cuisine was first recorded in the seventeenth century, with regional recipes establishing themselves in the nineteenth century. Culinária Portuguesa, by António-Maria De Oliveira Bello, better known as Olleboma; was the first ‘Portuguese-only’ recipe book published in 1936.
The influence of Portugal’s former colonial possessions is also notable, especially in the wide variety of spices used. These spices include piri piri (small, fiery chili peppers), white pepper, black pepper, paprika, clove, allspice, cumin and nutmeg.
Step 1…………
Making Marination…………..
Fennel seed – 1 tablespoon
Cumin seed – 2 tablespoon
Black pepper corn – 1 tablespoon
Coriander seed – 1 tablespoon
Chilli flakes – 2 tablespoon
Oregano – 1 tablespoon
Smoked Paprika – 4 tablespoon
Whiskey – 200 ML
Butter – 150 Grams
Cilantro – half bunch
Garlic – 1 whole cloves
Salt – 3 tablespoon
Lemon – 3 pieces
Method……….
Peel the garlic and chop fine
Cut the butter into cubes
Cut the cilantro rough chop
In a mortal and pedestal add fennel, cumin, black pepper corn, coriander crush it
Add chilli flakes and crush to fine powder
Transfer to a bowl
Add paprika, salt, oregano, whiskey, butter, cilantro and garlic
Squeeze the lemon juice
Mix all the ingredients
Mix well to a fine marination
Step 2……..
Prepare the turkey…………
Turkey – half
Method………
Cut the turkey into half
Don’t remove the skin
Make deep slashes on breast and leg
Place the turkey on to a baking sheet pan
Lock the wings
Apply the marination on the turkey
Push the marination to the deep slashes
Marinate the turkey on both sides
Rest the turkey for 6 hours
Step 3…….
Final touch……………
Red onion – 1 piece
Carrot – 3 pieces
Method…………
Pre heat the oven to 250 degree temperature
Peel the carrot
Cut the carrot into thick pieces
Cut the red onion in to wedges
Peel the red onion
Add the carrot and onion to the turkey
Marinate the onion and carrot with the turkey marination
Place the turkey in the oven
Roast the turkey for 1 hour 15 minutes
Remove the turkey from the oven
Rest the turkey for 15 minutes
Enjoy!!!!!!!! The juicy turkey………
Note & Tips
. Marination should be pushed into the slashes for better flavour
. Marinate the turkey for at least 6 hours for better flavour, keep over night for more better flavour
. Cooking time may vary according to the size of the turkey
. Don’t over cook the turkey, it will become dry
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Background music: ”Image Enhance Mentalist” by Mark Mothersbaugh
Recipe Number – 19
Published date: 10/October/2020
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