Archive for the ‘Recipes’ category

Spiced Turkey Stuffed with Cranberries, Raisins, Garbanzos, Black Olives and Feta

November 30, 2007

spiced-turkey-stuffed-with-cranberries-raisins-garbanzos-black-olives-and-feta_1.jpg

This was the trial run for Christmas – we can now rest assured that this recipe (adapted from typical Chiclayano home cooking) is scrumptious enough to serve up to family and friends with the utmost confidence.  The three and a half kilo turkey we procured was far from enormous, but as there’s two of us it has lasted all week.  This has been just great as the flavours mature with time and become even more delicious… 

You will need: 

1 Organic turkey – 3 ½ kilos (if your turkey weighs more or less, adjust the other ingredients accordingly)
Olive oil for basting
8 tablespoons cider vinegar
1 teaspoon each of: aji amarillo, aji panca (if you can’t get South American condiments you can substitute paprika), cumin, salt and pepper
6 or 7 cloves of garlic – crushed
3 cans of garbanzos – drained
200 grams of mixed raisins and cranberries
100 grams of dried, salted black olives
1 packet feta – diced 

Total cooking time: 2½ hours

Marinading time: 24 hours 

Marinade the turkey in cider vinegar, crushed garlic, pepper, salt, aji amarillo, aji panca and cumin for 24 hours.  Pierce the turkey and rub the marinade well into the skin. Turn the oven to 220ºF, and cook in a large roasting dish, covered with foil for one hour and a half. 

Mix the garbanzos, raisins, cranberries, olives and feta in a large bowl.  Remove the turkey from the oven and stuff with the mixture.  Baste generously with olive oil. Turn the temperature down to 180ºF. Put the turkey back in, with the foil removed, and cook for a further hour. 

Enjoy this as a meal in itself.  In Peru, on Christmas Eve, it’s served with wonderful, homemade cinnamon-infused hot chocolate.  The spicy, sweet, savoury and salty flavours are an adventure for your palate.  I just love it, and we’ll definitely be preparing this wonderful meal at Tito’s brother Arturo’s place in Barcelona this Christmas (less than a month away now!).

Fresh Apple Salsa with Roast Pork and Veg

October 23, 2007

fresh-apple-salsa-with-roast-pork-and-veg_1.jpg

My mum, a very traditional British-style cook, has always served apple sauce with pork, and it’s certainly very common to enjoy that touch of sweetness with the meat.  I don’t, however, have the faintest idea how to make apple sauce, as when I lived at home I was far more often listening to the tender vocalisations of Axel Rose and Sebastian Bach in my bedroom than learning how to cook from my long-suffering mum, more’s the pity.  However, when faced with a tasty hunk of meat to jazz up without Tito’s magical Peruvian spices (he’s working late tonight) I fortuitously came across this super salsa recipe on Heidi’s rather inspiring site 101 Cookbooks, which in turn is from a Fran Gage book.  It’s zingy, healthy and satisfying and combined deliciously with the gem squash, sweet potato and spinach I had prepared. 

Fresh Apple Salsa

2 tart apples, locally grown if possible
4 tablespoons lime juice
1 fresh jalapeno chile
1 fresh
Anaheim chile
1/2 medium onion, finely chopped
Handful of cilantro, roughly chopped
1/2 cup (2 ounces) walnuts, coarsely chopped and lightly toasted
2 tablespoons peeled and finely slivered fresh ginger
1/4 teaspoon salt

Cut the apples from the cores, leaving the skins intact, and cut the fruit into 1/4-inch cubes.Toss the apple pieces with the lime juice and set aside.Cut the chilies in half lengthwise and remove the seeds and white ribs. Slice them thinly. Add to the apples. Add the onion, cilantro, walnuts, ginger and salt and mix thoroughly.

Serves 4 to 6.