John Myers
Contents
show
Turkey Leg NT with Herbs – Bacon – Dumplings and Chanterelles
The perfect turkey leg nt with herbs – bacon – dumplings and chanterelles recipe with a picture and simple step-by-step instructions.
The dumplings
- 1000 g Peeled waxy potatoes
- 2 piece Eggs
- 100 g Breadcrumbs
- 20 g Food starch
- 1 teaspoon Salt
- 1 teaspoon Nutmeg powder
- 150 g Smoked pork belly
- Chopped herbs
The turkey leg
- 2,5 kilogram Turkey leg
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 1 teaspoon Paprika
- 50 Milliliters Water
- 2 tablespoon Soy sauce japanese
- 1 teaspoon Honey
- Soup greens from the garden
The leaflet
- 250 g Chanterelles ready to cook
- 1 piece Onion
- Salt
- Pepper
- Chopped herbs
- 1 tablespoon Clarified butter
The preparation for the dumplings
- Boil the potatoes, drain them, press them through the press, add eggs, starch, breadcrumbs and spices, knead. To let go.
The preparation for the club
- Wash the club, pat dry, check for feathers or quills, remove and rub the spices on all sides. Allow the legs to stay on the grate at a pleasant 120 ° C in the oven O / U for about 5 hours.
- Place the soup vegetables cut into pieces in the drip pan and cover with 1 liter of water.
And go on
- Reminder, the dough is ready, cut the pork belly into small cubes and the onion into small cubes. Fry both separately in the pan until golden brown. Let cool, mix in the dough. Finally the herbs.
- 7 Shape beautiful dumplings and put them on hold.
- I’ll have a look at the club. The club is slowly getting color. Now I stir a mixture of water, soy sauce and honey and use it to brush the leg every 30 minutes. I crust the skin.
- Now my thermometer is used. Before doing this, it would be counterproductive, because otherwise the juice would be lost if it was injected too early. When the thermometer has reached 65 ° C, I turn the oven to 200 ° C. The thermometer should rise to 79 ° C, then switch it off and let it rest.
- Set up the pot with the water. When the water is boiling, carefully lower the dumplings.
The chanterelles
- 9 … . Brown with the onions and clarified butter in a pan. Season with salt and pepper, add herbs, done.
The sauce
- Pour the pan with the vegetables into a saucepan. Puree everything with the magic wand. If the sauce is too thin, add a slice of toast and puree again. Season to taste and keep warm. If the sauce is ok, leave out the bread.
- Hurray, the dumplings emerged from the water safely! Skim off with a slotted spoon, put it in a bowl and place it on the table. All other components too, of course.
- I wish you a good Sunday and enjoy your meal.
Facebook Comments