Tag: cave carrot

Turkey bombette with Indian spices – Gordon Ramsay’s version

Small and delicious spiced rolls, strung on a skewer and stuffed with goodness: here are my turkey bowls. One leads to another.

Imagine the classic Apulian capocollo bowler hats taking a trip around the world, changing clothes and slipping into a South Indian pantry, turning into turkey bowler hats with a tasty filling and the unmistakable color of the spices Tandoori.

The Tandoori Masala is a blend of Indian spices characterized by the intense red of paprika, pimento and chilli pepper. It takes its name from the Tandoor, the typical terracotta oven that reaches very high temperatures, used for cooking, meat and fish on the spit, bread and vegetables.

I used this mix to create a batter with which to massage the meat of my turkey bowls, marinating it for a few hours to transfer its characteristic color.

Even the filling, strictly as a pantry in the spirit of the project #AprolaDispensaeCucino, recalls the scents of India: bread soaked in coconut milk, black mustard seeds, cumin and fennel, chopped onion, garlic and ginger, an egg to give cohesion, a sweet potato to add flavor and texture.

A recipe made in collaboration with Hague and its turkey meat, 100% Italian, raised on the ground, without the use of antibiotics.

post made in collaboration with AIA

ingredients for 12 bowls

THING

12 very thin slices of turkey breast
2 tablespoons of Tandoori Masala powder
1 tablespoon of olive oil
Salt and Pepper To Taste
for the stuffing
½ sweet potato
1 slice of bread
1 clove of garlic
2 cm of fresh ginger
½ shallot
½ teaspoon of cumin seeds
1 teaspoon of black mustard seeds
½ teaspoon of fennel seeds
1 egg
coconut milk to taste
seed oil to taste

HOW TO PREPARE SPICY TURKEY BOMBETTE

First of all I took care of the meat, which must be very thin (otherwise I recommend you beat the slices with a meat pulp). I sprinkled the meat with spices Tandoori and sprinkled with oil, massaging to give color and flavor to the meat (use gloves!). After transferring the meat to a food bag, I left it to marinate for at least 2 hours.

In the meantime, I took care of the filling: I toasted the 3 seeds in a non-stick pan, after a couple of minutes I added a drizzle of oil and sautéed the finely chopped garlic, ginger and shallot. I peeled, diced and transferred the sweet potato to the pan and brought it to cooking, then turned off and left to cool. To the filling, seasoned with salt and pepper, I combined the egg and bread, soaked in a little coconut milk.

I spread my marinated slices on the work surface and I made the bowls, placing a spoonful of filling in the center of each slice and closing in a "ball" shape. I closed them temporarily with toothpicks and sealed in a little seed oil in the pan of the sauté, cooking about 5 minutes on each side until the surface is golden, turning them gently. I then slipped them on the skewers (removing the toothpicks) and placed them on a baking sheet covered with baking paper.

I baked, oven at 180 degrees, for about 15 minutes, turning them only once. I served with a Greek yogurt sauce and fresh herbs from the garden.

Click.

Trifle with peaches and robiola – Gordon Ramsay’s version

Ingredients for 4 people

These are the ingredients for 4 people to make a peach and robiola trifle.

1 liter of water,
100 g of granulated sugar,
4 ripe peaches,
1 vanilla bean,
3 basil leaves,
200 g of robiola,
220 g of plain Greek yogurt
1 untreated lemon, 3 tablespoons of powdered sugar
5-6 meringues, chopped pistachios

Cooking Recipe Trifle with peaches and robiola

Peel the peaches, and try to cut them roughly in half and remove the stone inside the peach. Then take a saucepan, prepare a syrup by bringing the water to the boil with the granulated sugar, then add the basil and always the vanilla seeds from the ingredients. The next step will then be to put the peaches and cook for 10 minutes on a relatively low heat and leave them to cool in the cooking juices.

Then mix the robiola in a saucepan with the yogurt, 1 tablespoon of grated lemon zest, the icing sugar and place in the refrigerator until ready to serve.

A similar recipe that you might like is the Bavarian al Spoon

Finally, the next step will be to cut the cooked peaches into wedges and divide some of them on the bottom of 4 glasses. Now you will have to finally proceed to put with the cream of robiola, you will have to put it so that it is alternated with peaches and coarsely crumbled meringues. Complete with other peaches and chopped pistachios. Serve when the preparation is complete and enjoy your meal.

Preparation 15 minutes
Cooking 10 minutes
Recommended wine Malvasia delle Lipari Doc Passito

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Savoyard potatoes tasty recipe – Gordon Ramsay’s version

The Savoyard potatoes are a simple and appetizing tasty recipe based on potatoes and cheese. A kind of mess baked, where the potatoes are first blanched in boiling water and then finished cooking in the oven with milk and cheese.

The dish is typical of northern Italy, in particular of Piedmont, where dairy products are the common thread of regional cuisine.

The Savoyard potatoes they are a rich and tasty dish particularly suitable for the winter season, when you want hot and appetizing dishes. Also it is a economic recipe made with ingredients that we all have at home!

To taste you can enrich the recipe of these potatoes with strips of bacon or with minced meat as in this recipe: it will be truly a delicious dish that everyone will love!
Let's see the recipe immediately.

Also try this tasty broccoli and potato pan:

Tasty pan of broccoli and potatoes

Ingredients

1 kg of potatoes
150 ml of milk
50 g of grated Parmesan cheese
200 g of fontina or other melting cheese
a few flakes of butter

Preparation

First, peel the potatoes into slices of about 1 cm and boil them in boiling salted water for about 10 minutes.
The potatoes just need to get burnt and start cooking.
After the time has elapsed, drain them. Now take a baking tray or ovenproof dish and butter the bottom.
Arrange the potato slices in a single layer, also overlapping them.
Now add the milk and stuff the potatoes with the grated Parmesan cheese, the chopped fontina cheese and finally a few flakes of butter here and there.
Add a pinch of salt and pepper. You can also add strips of bacon if you like.
Bake the potatoes in a ventilated oven at 200 ° for 20-25 minutes. Until the golden crust forms on the surface.
Your Savoyard potatoes are ready to taste!

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Chef Gordon Ramsay Recipes

Tag: cave carrot

Turkey bombette with Indian spices – Gordon Ramsay’s version