Ingredients: serves 4
Foundation: 1 3/4 lb/80 dkg boned turkey upper thigh, 4 tablespoon cooking oil, 1 teaspoon salt
Curry: 1/4 level teaspoon coarsely chopped caraway seeds, 2 cloves garlic (1 level teaspoon garlic cream),
pinch chili powder (1/4 teaspoon hot Red Gold or “Strong Steven” hot cherry pepper paste), pinch
of ginger powder, 2 teaspoon curry powder,
1 tablespoon all-purpose flour, 7 oz/2 dl
strained meat broth (may use bouillon cubes), 7 oz/2 dl cooking (light) cream, salt, few drops
Sweet and Sour: 1 each plump red and green pepper (12 1/2 oz/35 dkg), 5 1/4 oz/15 dkg bamboo shoots (optional), 9 oz/25 dkg canned pineapple, 4 tablespoon soy sauce, 3 tablespoon mild vinegar (5%), 3 tablespoon ketchup 17 1/2 oz/5 dl meat broth (may use bouillon cubes), 3 tablespoon granulated sugar, 2 tablespoon cornstarch, 5 1/4 oz/1 1/2 dl water, pinch of salt
Dill: 2 level tablespoon all-purpose flour, 14 oz/4 dl water, 3 1/2-7oz/1-2 dl sour cream, 1 heaping teaspoon salt, 1 level tablespoon granulated sugar, juice of 1/2 lemon, 1 large bunch fresh dill
Blue Cheese: 1 heaping tablespoon all-purpose
flour, 14 oz/4 dl milk, 3 1/2 oz/10 dkg blue cheese, 1 small clove garlic (1/2 teaspoon garlic cream), 1 tablespoon white wine, salt, ground black pepper
Mushrooms in Paprika Sauce:
14 oz/40 dkg mushrooms, 1 level tablespoon quality paprika, 14 oz/4 dl water, 1 heaping teaspoon salt, 1 clove garlic (1/2 teaspoon garlic cream), 1/4 teaspoon ground caraway, 7 oz/2 dl sour cream, 1 heaping tablespoon all-purpose flour, 1/4 teaspoon hot Red Gold or “Strong Steven” hot cherry pepper paste
Lemon: Juice of 1 large lemon, 7 oz/2 dl cooking (light) cream, 1 tablespoon all-purpose flour, 1 teaspoon mustard, a bay leaf, salt, ground black pepper
Dice the boned turkey thigh into 1/2″-3/4″/1 1/2-2 cm cubes and sauté them in a pot in hot oil, stirring until the meat turns white. Add salt, pour in about 1/2 cup/1 dl water and stew for about 45 minutes until the meat is as soft as butter. Stir a few times while cooking, it does not matter if the juices are simmering also. The basic ingredient is now prepared.
Curry: Season the cooked turkey meat with the caraway, crushed garlic (garlic cream), chili, ginger, and curry powders. Cook for 3-4 minutes. Blend the flour with the broth and cream and pour over the meat. Bring to a boil and cook, stirring, 3-4 minutes during which the sauce will thicken nicely. Add a little salt and season with a little lemon juice. You may add canned corn or pineapple to embellish it.
Sweet and sour: Remove the seeds from the two different peppers and cut them into thin slices about 3/4″-1 1/4″/2-3 cm cubes. Add to the cooked meat and stew for 3-4 minutes. Drain the bamboo soots and slice similarly thin (unless it is alredy diced). Dice the pineapple. Add these to the turkey and pepper ragout, pour in the soy sauce, vinegar, ketchup and broth. Season with the salt and sugar and let it bubble 4-5 minutes. Blend the cornstarch, in the water and add to the alredy tasty juices as a thickener.
Dill: Blend the flour with the water (even tastier with strained meat broth) and sour cream and add to the meat. Adjust the seasoning with salt, add the sugar and lemon juice so that it is pleasantly piquant. Bring to boil, stirring 2-3 minutes as it thickens. Add the minced dill. You may also enhance the dish by adding sliced mushrooms or a few oz/dkg dried forest mushrooms, which can be stewed with the tender meat an additional 4-5 minutes, adding the flour mixture only after this point.
Blue Cheese: Blend the flour and milk until smooth and cook, stirring, until it thickens, 3-4 minutes, crumbling the blue cheese into it. Add to the tender turkey meat. If by chance it should be lumpy, strain the sauce over the turkey. Flavor with the crushed garlic (garlic cream) and wine, season with salt and pepper.
Mushrooms in Paprika Sauce: For this variation clean the mushrooms and cut them into bitesized chunks. Add to the tender turkey meat and stew 5-6 minutes – it does not matter if it browns until the turkey renders out all its fat in the meantime. Remove from heat and stir in the paprika. Pour in the water and bring it to boil. Add the salt, crushed garlic (garlic cream) and caraway powder. Cook until tender, about 6-8 minutes. Blend the flour into the sour cream. Spoon a bit of hot gravy into it, stir until smooth, and add to the rest of the paprika sauce. Bring to boil, stirring for about 2-3 minutes as it thickens into a nice sauce. Add the hot paprika cream at the end to fire it up. With this variation, you can replace half the sour cream with cooking cream and use different varieties of mushrooms. For those who like it, you may also add chopped dill.
Lemon: Add the bay leaf to the prepared meat and cook 4-5 minutes. Blend the lemon juice with the cooking cream, sour cream, flour, and mustard until smooth. Add the mixture to the turkey to flavor and thicken it and season with salt and pepper.
Preparation time: 1 hour 20 minutes
Skill: Easy to prepare