Skip to content

Turkey on a courgette pillow with buckwheat

Turkey on a courgette pillow with buckwheat, Prescriptions, Any category, Any kitchen, Main dishes, European cuisine, Turkey dishes

Ingredients portion 3

Turkey thigh 400 g

Onions 1 piece

Salt 1 teaspoon

Young courgettes 1 piece

Spices 1 teaspoon

Cooking instructions 40 minutes

1 Slice the onion the way you and your family like it best and place it in a warm pan with a little vegetable oil. Braise for a couple of minutes on a low heat.

2 Peel the courgette and cut into small pieces. Add the courgette to the onion and, stirring, stew for about 5 minutes without increasing the heat.

3 Peel the turkey meat and dice it. Add to the pan. Stir everything in, salt and season as desired and to taste.

4 Pour 0.5 cups of plain water into the pan and stew for 30 minutes, covered. Remember to check the liquid level periodically and add water if necessary. The meat must not be fried!

5 While the meat is stewing, boil the buckwheat (at the rate of 1 cup of buckwheat per 2 cups of water – that’s for 2-3 servings). Add the washed buckwheat to the boiling water, simmer over a medium heat for 15 minutes, add a piece of butter, turn off the heat and simmer the buckwheat under a lid for another 15 minutes.

Ice cream on smoked hay

Leave a Reply

Your email address will not be published. Required fields are marked *


Selwyn Richards

EXECUTIVE CHEFSpecializing in Caribbean and International Cuisine, catering to the global multicultural community. Dynamic, Professional and Results-OrientedOverviewAreas of ExpertiseMore than twenty-five years of professional catering, cooking and kitchen management experience including large corporate functions, sporting events, weddings, television, and movie productions exemplifying leadership qualities and professionalism, backed by a consistent, verifiable record of achievement.Executive Chef designation Owns and manages The Art of Catering Inc. catering company Owned and managed The Pepperpot Café restaurant Extensive experience with million-dollar, upscale establishments Food Styling specialist Successful catering experience (1,000+ events) Successfully delivered off-site meals (125,000+ spectators) during 3 day TorontoMolson Indy Successfully delivered off-site meals (10,000+ spectators per day) at the CanadianOpen Tennis Championship Maximizing kitchen productivity and staff performance Catering to diverse cultural communities Specializing in ice sculptures, fruit and vegetable carvings and specialty drinks .