Turkey cock with cranberry stuffing
- 250 g of mixed minced meat
- 1 jar of cranberry jam
- 200 ml of sweet cream
- 4 table spoons of breadcrumbs
- 1 big apple
- 100 g of celery
- Salt, pinch of cinnamon
- 250 gram of greasy bacon (cut in razon-thin slices)
- About 3/8 l of stock
- Bunch of green
- 1/8l of cream
1. Wash turkey cock and pat it dry from inside and outside;
2. Mix minced meat with cranberry jam, cream and breadcrumbs. Peel the apple, cut it in fine slices (or rasp it roughly) and cut the celery. Mix the meat and cranberry mixture with apple and celery, season with salt and cinnamon;
3. Rub the turkey inside and outside with salt, put the mixture and stitch it up. Cover the centre of a deep pan with bacon slices and put the turkey on it. Lay some bacon slices on its breast. Put it in the oven, roast at 200 ° degrees for 30 minutes;
4. Open the oven, free the turkey’s breast from the bacon slices (if they haven’t fallen down by themselves already). Put some stock in the pan and continue to roast. During next 30 minutes pour more and more stock;
5. Wash the green and slice it finely. After 60 minutes of roasting it, increase the temperature to 225 degrees, pouring some more stock in the pan;
6. Roast for 45- 60 minutes more (continuing to pour the stock). The cock is done if stabbing it, clear meat juice leaks out. Put the cock out of the oven and keep it warm;
7. Brew the meat stock with some water, filter it, mix the cream and continue to brew. Season it; spice it up, if necessary. Arrange it on a big preheated plate. Serve red cabbage with apples to it.
Paneer (Indian cheese)
by Anubha Sagar (PhD Student from India), May 2012
Paneer is a fresh cheese of Indian origin. Unlike many cheese in the world, the making of paneer doesn’t involve rennet as a coagulation agent. Generally unsalted, it is a good source of protein for vegetarians in India.
Bring 1L of milk (Frische Milch, 3.8%) to boil. Add 3-4 tablespoon of lemon juice (lime juice, vinegar or leftover whey from previous batch of paneer) at a time and keep stirring the milk after each addition, until milk separates; the solid curds will separate from the watery whey. Strain through cheese cloth in a strainer. Wrap the cheese cloth on itself to squeeze out moisture from the curds. The more you squeeze, the firmer the resulting paneer. It can also be pressed against flat surface to force out more moisture, and making it into a firmer block, suitable for slicing or frying. Cut the paneer into strips or cubes. From 1L of milk, approx. 100gm of paneer can be made.
Paneer can be eaten as it is or in salad or several types of curries can be prepared.
Matar Paneer (Paneer with peas)
Deep fry paneer cubes on medium high heat. Fry until paneer become light brown. Take out paneer and place on a paper towel so the extra oil is absorbed. To prepare tomato-garlic paste, blend 3 medium sized tomatoes and one teaspoon chopped ginger to make a paste with small amount of water.
Heat sufficient oil in a pan. Add cumin seeds and let them crackle. Add chopped onions (1 medium sized) stir-fry till it becomes light brown. Add the tomato-garlic paste, coriander powder (1teaspoon), turmeric powder (1/2 teaspoon), chili powder (1/4 teaspoon) and paprika (1/4 teaspoon, for color). Cook until oil appear separated from the mixture (about 5-10min). Add the green peas and 1 cup of water. Cover the pan and let it cook on medium heat. When the peas are tender, add the salt and paneer. Cover the pan again and let it cook for 5 minutes. Garnish the dish with green coriander leaves. Serve hot with rice or chappatis (Indian bread).