You should prepare this dish a day in advance, as the meat is best when it can absorb the flavours in the sauce.
Preparation time: about 1.5 hours.
Ingredients (for 4 people):
- 1kg of turkey (alternatives: chicken of porc)
- 250g mushrooms
- 6 spoons filled with raisins
- 6 spoons filled with small onions
- 30g of mashed tomatoes
- dark maïzena (binder)
- 1 cube of sugar
- 1 glass of port
- 100ml of cream.
- Salt, pepper, paprika
How to do it:
1. Chop the turkey into square block with 6 cm sides
2. Clean the mushrooms, slice them.
3. Bake the mushrooms in some olive oil. Don’t forget to close the lid.
4. Meanwhile, bake the turkey, so all sides are light brown. You need not bake it thoroughly, as we’ll boil it afterwards. Do remember that, as with all poultry, you must make sure that all parts of the flesh are heated well, at 100º celcius, to kill of all the bacteria (unless you have a desire to kill somebody, that is).
5. Add the turkey to the mushrooms, and stir the lot. Close the lid. There should still be enough fluid from the mushrooms in the pot, otherwise add a glass of water.
6. Add the raisins
7. Add the onions
8. Add the port
9. Add the mashed tomatoes
10. Add the sugar cube
11. Add some pepper, a grain of salt, and a sniff of paprika. You can add a (chicken) boullion cube, if you like.
Make sure the meat is submerged, otherwise, add either water or port. Stir the lot. Cook for at least 45 minutes, and then leave to cool. The next day, before serving:
12. Heat, and add the cream, add the maïzena to bind the sauce. Make sure to get it to boil, so the sauce binder can do its job properly.
Serve for example with beans rolled in bacon, steamed pears with berries, and croquettes. Don’t hesitate to make a bit extra, as the rest can be kept in the freezer quite easily.
