John Myers
Contents
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Ingredients
- 1 Fresh free-range turkey thigh approx. 1.4 kg
- Salt, pepper from the mill
- 1 tsp Roses paprika powder
- 2 tbsp clarified butter or 2 tbsp olive oil
- 2 Oxheart or beefsteak tomatoes
- 1 Large white onion
- 1 or 2 red sweet pointed peppers depending on size
- 1 Green pepper
- 1 Peperoncini or about ½ hot chilli pepper
- 2 Fresh cloves of garlic
- 125 g Smoked bacon cubes or strips of ham
- 2 Sprigs of thyme
- 1 Stick of celery
- 1 Bay leaf
- 1 Cup of chicken broth
- 200 g Double crème or cream with a high fat content
- 1 tsp Dijon mustard fine
- ½ teaspoon Madras curry powder
- Some lemon pepper. possibly chopped leaf parsley
Instructions
- Rub the thigh with paprika, salt and pepper well on all sides. Let rest a little. In the meantime, clean the vegetables and cut into small strips. Skin the tomatoes and dice them together with the peeled onion and garlic.
- Heat the fat in a large roasting pot or roasting pan and fry the leg on all sides. Then take it out and leave the bacon in the frying fat. Then put the vegetables in the pot and sear them briefly. Place the leg on top and then add the tomatoes, onion and garlic pieces and the herbs. Pour in the broth and gently simmer the meat in the covered saucepan over low heat for approx. 90 minutes. Turn it twice.
- Remove the leg and put it in the oven at approx. 70 degrees. Then remove the herb sprigs and the bay leaf, stir the crème double into the sauce, bind it with a little starch or flour dissolved in water if necessary, season with mustard, curry powder and lemon pepper, cut the meat into thin slices and serve with the paprika cream sauce . Garnish with parsley if you like.
Side dishes:
- Pasta, potatoes, rice, mixed leaf salads
