C’est Si Bon!

Turkey collage
So I bought a Turkey leg the other day. A whole 900 gr of it. Quite a big piece, eh? I figure H & I can do with a little variation in our diet. H was quite excited. “Perna de peru for today, ok?” he asked several times.

Green beans
Usually, people would add potato, parsnip, turnip, celery et cetera, the usual winter veggie. But I make do with what the supermarket carries: carrots, red and yellow paprika and green beans.

Braised Turkey Leg 2
This is after 1.5 hr of braising, and though the meat is tender, it’s not exactly falling off the bone. Still, we enjoyed it immensely.

BRAISED TURKEY LEG
(adapted from Simply Recipe)
serve 2-4

900 gr Turkey leg (and/or thighs)
1 medium onion, diced
3 carrots, diced
1 medium red bell pepper, diced
half medium yellow bell pepper, diced
a fistful of green beans, chopped diagonally 2-3cm long
water or other braising liquid (wine or stock or both)
salt
black pepper

  • Sprinkle turkey leg with salt and pepper. Brown the turkey thighs and legs on medium high heat in a little bit of olive oil in a large sauté pan with high sides.
  • Add chopped onion to form a nest under the turkey pieces. Sauté an additional 5 minutes.
  • Add enough braising liquid – either water, stock, wine, or a combination – so that the liquid half-way covers the turkey leg. Bring to a simmer.
  • Lower heat and simmer covered until the turkey is so well cooked and tender that the meat easily falls off of the bones (anywhere from 1.5 hour to 2.5 hour).
  • Remove the turkey meat from the pan and set aside to cool down. Add in the vegetables into the pan, sprinkle with salt & pepper. Cook covered until they are done.
  • While the vegetables are cooking, remove the skin & bones from the turkey. And add back just before the vegetables are done. Taste and adjust seasoning. Add a touch of lemon if needed.
  • Serve immediately with rice.

We had plenty of leftover that I cooked further for one more hour with spicy chorizo. The chorizo added a nice smoky flavor but changed the soup colour a lot (red!).

The funny thing is, this reminds me of how my mother in law cooks her pot-au-feu. Instead of turkey, she usually uses pork knuckles, beef and other meat assortment. Plenty of romanesco, potato, cabbage, turnips and chorizo. She would then take the soup, add short vermicelli, and make that as our first course: noodle soup before we dig into the meat part. Ahhhh.. j’adore.

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