Add some spice to your festive plate this year and try your hand at making Spicy Turkey Morels with Mango Chutney.
This meal is sure to keep your family wanting more with its spicy and sweet elements!
The recipe, which needs 12 hours pre-preparation and about 20 to 45 minutes to cook, gives you eight portions and is from Ferndale based HTA School of Culinary Arts lecturer, Levy Pelele.
Here’s what you will need to make it:
- Pan
- Peeler
- Grater
- Pot
- Mixing bowl
- Pestle and mortar
Ingredients
Turkey
- 300g turkey breast
- 10g black pepper
- 10g red pepper
- 10g cumin
- 10g coriander
- 10g cinnamon
- 10g cloves
- 10g nutmeg
- 100g plain yoghurt
- 300ml chicken or turkey stock
- 200ml coconut milk
Chutney
- 1 large mango
- 50ml apple cider
- 80g sugar
- 1 star anise
- 1 cinnamon stick
- 2g fresh ginger
- 1g turmeric
- 2 cardamom pods
- 1 piece of mace
Chutney
- Peel the mango, cut into pieces and place in a glass or stainless-steel bowl with the sugar.
- Marinade in the fridge for approximately 12 hours.
- Toast all the spices (except for the ginger) in a frying pan over moderate heat to free the aromas
- In a pestle and mortar, bash up all spices, including the ginger until fine.
- The following day pour the mango and liquid into a pan, add the spices and vinegar and cook over low heat for 30 minutes, stirring often, until the mixture is quite dense and jam-like
Turkey
- Toast all the spices in a frying pan over a moderate heat to free the aroma and bash up finely using the pestle and mortar.
- Cut the turkey into small pieces (2cm) and place into a bowl; add the spices and yoghurt.
- Marinate in the fridge for 12 hours.
- Heat the oil in a pan, brown the meat, season with salt and cover with stock.
- Simmer for 20 minutes. When cooked combine the sauce with the coconut milk and simmer over a low heat until the sauce has emulsified.
- Serve with crusty bread topped with the mango chutney
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