a 'roti' of turkey (I usually calculate abour 150gm / person) - also I take a 'roti' bardé (which is strung with lard)
garlic
white wine
thyme
cream
mustard
chicken cube (bouillon cube de poulet)
curry powder
butter and olive to cook
____________________
in the pressure cooker, heat a mix of oil and butter and brown the turket 'roti' on all sides
remove and chuck the oil butter mix
rub some curry powder on the 'roti' and place it back in the pressure cooker
melt the chicken cube in a glass of warm water, add that into the pressure cooker, add white wine (I usually go to about halfway up the 'roti' with liquid)
add quite a bit of garlic cloves crushed (I would say approx 8 cloves for 4 people)
add the thyme (I think it tastes better with thyme branches)
cover the pressure cooker and bring to a boil
when the steam starts 'phssshting' put the weight on, reduce to low flame and let it cook for 40 minutes
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then release the pressure, remove the 'roti' into a deep serving dish - cut the strings and remove the lard and strings
strain the sauce into a pan, heat on low flame, add cream and mustard and let it thicken slightly (add pepper to taste - DON'T add salt, the chicken cube and mustard are salty enough!!)
cut the 'roti' into thickish slices and pour the sauce on top
___________
serve with rice or bread, and I love it with fried carrots
garlic
white wine
thyme
cream
mustard
chicken cube (bouillon cube de poulet)
curry powder
butter and olive to cook
____________________
in the pressure cooker, heat a mix of oil and butter and brown the turket 'roti' on all sides
remove and chuck the oil butter mix
rub some curry powder on the 'roti' and place it back in the pressure cooker
melt the chicken cube in a glass of warm water, add that into the pressure cooker, add white wine (I usually go to about halfway up the 'roti' with liquid)
add quite a bit of garlic cloves crushed (I would say approx 8 cloves for 4 people)
add the thyme (I think it tastes better with thyme branches)
cover the pressure cooker and bring to a boil
when the steam starts 'phssshting' put the weight on, reduce to low flame and let it cook for 40 minutes
-------
then release the pressure, remove the 'roti' into a deep serving dish - cut the strings and remove the lard and strings
strain the sauce into a pan, heat on low flame, add cream and mustard and let it thicken slightly (add pepper to taste - DON'T add salt, the chicken cube and mustard are salty enough!!)
cut the 'roti' into thickish slices and pour the sauce on top
___________
serve with rice or bread, and I love it with fried carrots
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