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My recipe
Turkey leg with rice, apricots and brandy
Introduction
This recipe is a successful combination of different ingredients. I also used berberis (zereshk ) – a new ingredient for me, which I loved.
MARINADE
- 1 tsp smoked paprika
- 1 tbsp coarse sea salt
- 1/2 tsp thyme
- 1/2 tsp rose pepper corns
- 3 tbsp vegetable oil
- 3 shallots
- 50 ml brandy (from the fruits)
- chop the shallots finely, crush the pepper corns
- mix all the ingredients together and rub into the meat. Leave for 12 hours
- 150 g rice
- 10 - 15 dried apricots, soaked in brandy
- 3 tbsp berberis bay lief
- 50 – 70 ml brandy
- soak the rice in cold water for several hours (or pre-cook it until half done)
- melt a bit of butter in a roasting dish
- drain the rice from the soaking water and arrange it in the roasting dish
- add the apricots, berberis, brandy, bay lief and the rest of the marinade, season with salt and pepper
- place the turkey legs over the rice, put a knob of butter on every leg
- cover the roasting tray with the foil and bake for 30 min at the oven preheat to 200C
- remove the foil, increase the heat to 220C and bake for 15 min until legs are nice and golden
- garnish with the herbs
Thoughts and Ideas
The sour berberies balanced nicely the sweetness of the apricots.
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