EatinEatOut : Spring 2013
52 WWW.EATINEATOUT.CA 1. Remove meat from turkey parts. Cut into 1" pieces. Refrigerate. 2. Heat oil in a large pan over high heat and stir in turmeric. Reduce heat to medium-high; add shallots and cook for 4 minutes until transparent. Add garlic and ginger, cook 1 minute. Add turkey and mushrooms cook, about 7 minutes. 3. Add broth, water, fish sauce and season to taste. Bring to boil, reduce heat and simmer for 15 minutes until chicken is cooked and tender. Set aside. 4. Bring large pot of salted water to boil. Cook rice noodle 3-4 minutes. 5. To serve: In each of 4 bowls place noodles, top with turkey mixture. Garnish with peanuts, egg, a squeeze of lime, scallion greens and chopped coriander.Serves 6. 2 Tbsps oil 1/4 tsp turmeric 3 lbs turkey boneless thighs or breasts 1 cup mushrooms, sliced (any type) 1/2 tsp ginger, minced 1/2 cup shallots, minced 2 Tbsp garlic, minced 3 cups poultry broth, low sodium 2 cup water 2 Tbsp fish sauce salt to taste 455 g dried rice noodles GARNISH 4 Tbsp roasted peanuts, chopped 2 hard boiled eggs, chopped 1/2 cup coriander, chopped 2 Tbsp scallion greens, sliced 2 limes, cut into wedges Burmese Mandalay Noodles This is an easy, weeknight take on the traditional Burmese/Chinese noodle dish. 1. Preheat oven to 375º F. 2. Slice each turkey thigh into several pieces. Heat oil in a large skillet over high heat. Season turkey and brown 3-4 minutes per side. Transfer to plate. 3. Add butter, onions and mushrooms, season with salt. Cook, stirring until onions are golden and soft, about 12 minutes. 4. Stir in garlic, ginger, coriander, curry and red pepper flakes. Cook, stirring, about 1 minute. Add chick- peas and 2 cups broth. Add turkey and enough extra broth to cover. Cover pot, transfer to oven. Braise for 55 minutes until fork-tender. 5. Remove turkey to platter and shred with two forks. Keep warm. Add spinach to hot pot, cover, allow to wilt for 5-7 minutes.Stir in yogurt, Season to taste. Return turkey. Sprinkle with cilantro. Serve in a bowl or over rice. Serves 6. 1 Tbsp oil 2 boneless turkey thighs 1 Tbsp butter 2 large sweet onions, sliced 1 cup mushrooms, sliced (any type) 2 Tbsp garlic, minced 1 1/2 tsp ginger, grated thinly 2 tsp ground coriander 4 tsp curry ¼ tsp red pepper flakes 1 425 g can chickpeas, rinsed 2-3 cups poultry broth 8 cups baby spinach, packed 1/4 cup Greek yogurt 1/4 cup cilantro leaves Indian Turkey with Chickpeas and Spinach Great to make ahead and serve those busy nights.