PERU OF VENICE

Peru Venice


 PERU OF VENICE
ingredients:1 turkey 12-15 pounds
seasonings ;
1 glass of beer for every pound of meat1/2 cup dry white wine for each pound of meat2 glasses of wine vinegar100 grs . crushed garlic cored1/2 pound of grated onion1 pinch of grated nutmeg1 spoon ( soup) of fresh grated ginger or 1 /2 teaspoon ( tablespoon) ground ginger1 teaspoon ( tsp) paprika spice or pepper to your taste , with ( moderation)1 teaspoon (tsp ) ground bay or 2 bay leaves1 teaspoon (tsp ) of cinnamon powder1/2 teaspoon) ground cloves1 bunch of parsley and chopped chives2 twigs of rosemary5 branches of mint1/2 cup of chopped basilSalt to taste :calculate half spoon (soup ) of salt for every pound of meat
How to Prepare :
Season the turkey the day before.( NOT STICK SKIN OF PERU ) . Loosen the skin from the breast and thighs , and rub the seasoning and leave to soak in the mixture of white beer , white wine and vinegar. On 24.12.12 ( on Christmas Eve ) put the turkey in a large pot with vine - d'alho .Light the fire , so let boil for half an hour (30 minutes ) to give a boil with the pan covered , turning carefully from time to time .When cold, remove all the spices , dry inside and out with paper towel or with ( a white cloth and clean) .Butter under the skin of the breast and thighs .Coat the entire turkey with butter.Grease well the whole turkey. Place it in a deep way with a bit of broth , strained cooking.
Cover with foil.Leave room for not sticking to the skin.
Bring to a preheated oven ( low heat ) 160 ° CBake counting 40 ' minutes (for kilo of meat ), i.e. ( low heat ) .
Forty minutes before removing the turkey from the oven, remove the foil and place the filling, carefully and slowly , with a large spoon stainless steel .
Ingredients Filling:
½ cup corn oil2 large onions , grated2 stalks of celery2 sour apples , peeled , chopped into cubes ,1 leek1 cup (tea ) biscuit and salt water , ground in processor or blender .100 grs . chopped walnuts ,100 seedless raisins ,3 tablespoons dry white wine , salt and pepper finger girl ( seeded ) , chopped to taste ( sparingly )2 spoons (soup ) and filled with grated Parmesan cheese ,1 tbsp (tablespoons) capers (optional ) .
How to Prepare the Filling:
Saute onion and leek in the oil , add the chopped celery , apples , make the sauté , until thoroughly cooked . Add walnuts, raisins , wine , salt, pepper and lastly the crushed biscuits with cheese .
Place the turkey back in the oven already packed . Leave it until golden .To Serve : Place the turkey on a silver plate or stainless steel , and garnish with cooked chestnuts Portuguese and shells , add walnuts, hazelnuts , almonds everything with shells . Over the turkey slices and pineapple jam in the center of each slice one, cherry or plum .
Below figs compote , whole in syrup drained . , 6 mini pears peeled , cooked in currant (they are red) .
Large bunch of white and red grapes , fresh apples , plums and fresh purple . Damascus and dates too.
The towel of the Christmas table is white linen 10 feet long and goes to the ground and over another much less red , or several small tables for 6 people each.Porcelain plates , bowls and crystal glasses , silver cutlery , or stainless steel .
If you want you can put christmas ornament on the white towel Please do not put bottles or gallons of soft drinks on the table , is very ugly .Serving jug of refrigerant within the crystal or glass.
Follow up: 6 large peaches in syrup , drained
filling:
Pate ricotta with ham :
1 cup mashed ricotta , 1 cup ham pate ,1 tbsp (tablespoons) chopped parsley , 3 branches chopped mint , a pinch of sweet paprika , 3 cherries in syrup drained .
Mix all filling this place peaches in halves , and garnish each with a cherry half . Arrange the stuffed peaches on a plate of silver or stainless steel round lined with lettuce leaves washed ( dry with paper towel ) .