THE MOST TASTY BEAUTIFUL LIQUOR STOCK TURKEY STEW
Turkey carcass
Onion
Carrot
Leek
Celery
Bay leaf
Peppercorns
Salt & pepper
Left over turkey meat
1 cup pearl barley
Carrots
Baby leeks
3 King Edward potato's
BEAUTIFUL LIGHT DUMPLINGS
100g grated lamb suet or Atora
200g self raising flour
Big pinch of salt
White pepper
6-8 tbsp water
Remove all the meat from the bones of the turkey and keep to one side
Place the bones in a pressure cooker with one onion, carrot, leek, celery, bay & peppercorns and cook for 1 hour. Strain and return the stock to the saucepan, taste and adjust the seasoning keeping it light. Bring up to a simmer and add some pearl barley, simmer for 30 minutes, add the diced potato's, carrots and simmer for 10 minutes. Add the baby leeks and dumplings, the dumplings should sit half in the stock and half out, place the lid on the pan and simmer for 20 minutes. I just have to have fresh bread & thick butter to soak up all the stock mmm.
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