There isn't a complete festive period without the roasted meats or fishes or in some cases fried. In this recipe, i would show you the way i roasted my cut out turkeys in the oven and also how i made my gizzard kebabs( which was almost a fail by the way whewww 😅hahahaaa, remember there are no limits people).
SPICY ROASTED TURKEY
Ingredients - turkey cut into parts - ghana pepper - salt - lydias cheery spices (combination of little powdered cinnamon,coriander,black pepper,chilli pepper) - soy sauce - no cholesterol vegetable oil (mamador oil) - two seeds of tomatoes diced - bay leaves
Prep - wash your cut turkey very well,add salt, rub in your spices, pour a little of your soy sauce and mamador oil,rub in thoroughly.
- taste and make sure it’s a bit spicy (note- a bit,why because the oven tends to reduce the taste of any spicy food from experience. That's why i advice people to make whatever they want to put in the oven a bit spicy than usual so that when it comes out from the oven it still tastes well and not tasteless).
- put in a bowl and marinate/keep for 10 to 15mins or more if you want.
- set a baking pan,put a parchment paper, foil paper or if you don’t have any of those. Sprinkle the pan with oil and rub all round.
- set your turkey in the pan separate from each other, then pour you dice tomatoes and rub around the turkey.
- put the pan in the oven, if it’s a fire oven like mine set at number 4.
- in 30 mins time check and if it looks as if its boiling then it just started cooking.
- at 45mins flip to the other side, but if you are turning it and it still appears sticky, leave it. It simply means the under isnt yet ready to be turned.
- one side should have been ready when you can easily flip to the other side.
- remember turkey isnt chicken, it takes more time to be cooked you just have to exercise more patience with it.
- note also that my timings and approximations are according to my own experiences, it could defer due to so many factors, so please do check your turkey from time to time make sure it doesn’t burn too much on one side. Just create your own experience.
- the only thing is to make sure you don’t flip to the other side when you notice its still sticky
- once both sides are roasted, bring out the pan and set aside
- then serve with anything of your choice or enjoy alone…
SPICY GIZZARD KEBABS - choice of quantity of Gizzard - ghana pepper - salt - lydias cheery spices (combination of a little grounded cinnamon,coriander,black pepper,chilli pepper) - one handful of crayfish - 2 seeds of tomatoes - bay leaves - 1 tatashe - no cholesterol mamador oil
Prep - wash your gizzards thoroughly and cut each into two.
- pour in spices and massage thoroughly, then taste and make sure it’s a bit spicy (note - a bit)
- blend tomatoes, tatashe and cray fish together then pour on top of the gizzard
- if you can’t use your hands use a spoon (but preferably your hands) to rub in all ingredients thoroughly. Leave to marinate for 15mins.
- get your skewers, rinse and pierce in between the gizzard one after the other from top to bottom carefully. Try not to over stack the skewer and let there be space in between each.
- on the grilling tray of your oven(the tray that is iron and lined) line your kebabs on it, let it roast till when all the liquid has drained out of it and it looks brownish
- if it’s no problem you can cut one out and taste if it’s quite tender inside.
- if its tender and the body is brownish then you know your kebabs are ready
- note that i didn’t use timings and approximations in this recipe because that was how i made it. Just checked at 10mins.
- but whats for sure is that it shouldn't stay long, except you want it really dried.
- for a fire oven it shouldn’t stay up to an hour.
Believe me all this efforts are actually worth it when they are ready, you would wow your home and your guests.
You can serve with some sauced green peppers and cabbages and also with Rice... Then enjoy with a cold glass of tiger-nut milk (see my post on how to make your own home made tiger-nut milk).
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