PERUDEVENEZA + Secret Chef + Photo

PERUDEVENEZA + Secret Chef + Photo


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Ingredients:
1 peru 12-15 kilos
If you can make smaller, divide by the amount of spices kilogram turkey

Spices;

1 glass of beer per kilogram of meat
1/2 cup dry white wine for each kilogram of meat
2 glasses of wine vinegar
100 g. garlic if old tire crumb
1/2 kilo of grated onion
1 pinch of grated nutmeg
1 tbsp (tablespoons) grated fresh ginger or
1/2 teaspoon (tsp) ground ginger
1 teaspoon (tsp) spicy paprika or pepper to your taste, with (moderation)
1 tablespoon (coffee) of crushed bay, or 2 bay leaves
1 teaspoon (tsp) ground cinnamon
1/2 teaspoon) of ground cloves
1 bunch parsley and whole scallions tied with the other herbs
2 rosemary twigs
5 mint twigs
1/2 cup chopped basil
Salt to taste:
calculate 1/2 tablespoon (soup) of salt for each kilo of meat

Way of preparing:

Season the turkey the day before.
(NOT STICK PERU The SKIN). Loosen the skin of the breast and thighs and rub the spices and let it soak into the mix of white beer, white wine and vinegar.
On the morning of 12.24.15 (on Christmas Eve) put the turkey in a large pot with the spices, with the breast facing up.
Light the fire, so let boil for half an hour (30 minutes) to give a boil with the covered pot, let cool in the pan.
When cold take all the spices, dry inside and out with paper towels or (a very clean white cloth).
Butter beneath the skin of the chest and thighs.
Grease the entire turkey with butter.
Grease well throughout the turkey.
Put it in a deep way with a little strained broth of cooking, if you need while it is baking go adding more broth.
Now must be heated

Cover with aluminum foil.
Leave room for not sticking to the skin.

Bring to a preheated oven (low heat) 160 ° C
Bake counting 40 'minutes (for kilo of meat), ie (low heat).

Thirty minutes before removing the oven turkey, remove the aluminum foil.

Ingredients Filling:

½ cup corn oil
2 large onions grated, washed and squeezed
2 stalks of celery scraped and cut into slices very thin
2 sour apples, peeled, chopped into cubes,
1 leek cut into thin slices
1 cup (tea) or the salty cookie necessary crushed
100 g. finely chopped nuts,
100 raisins without whole seeds
3 tablespoons dry white wine, salt to goto.
1 pepper finger girl without seeds, chopped (optional)
2 tablespoons (soup) and filled with grated Parmesan cheese,
1 tablespoon (soup) of capers

Mode Prepare the filling:

Saute onion and leek celery in the oil, add the chopped apples into cubes, make the sauté, until thoroughly cooked.
Add the walnuts, raisins, wine, salt, pepper the crushed biscuits and finally the grated cheese.

Serve mode:

Place the turkey on a silver or stainless platter, around make decoration.

Decoration:

Garnish with cooked Portuguese nuts and shells, add walnuts, hazelnuts, almonds everything with shells.
Over the pineapple compote and turkey slices in the center of each slice one, cherry or plum.

Below figs stewed, whole in drained syrup., 6 mini peeled pears, cooked in currants (they are red).

Large bunch of white and red grapes, fresh apples, fresh red and purple plums. Damascus and dates as well.

The Christmas table towel is white 10-meter-long linen and goes to the floor and above other far less red in color, or
Several small tables for 6 people each.
China plates, cups and crystal glasses, silverware, or stainless steel.
If you can put Christmas Ornament in the white part of the towel

WHAT NOT TO PUT ON DESK:


Never put bottles or liters, or cans of soft drinks or beer on the table, is very ugly clumsy, it seems (farofeiros beaches).
Serve soda in glass or glass jar.
The beer there is already a barrel to keep ice.

Follow up:

6 large peach compote, they come cut in halves. Drain the syrup.

Filling:

Pate ricotta cheese with ham:

1 cup mashed cottage cheese, 1 cup ham pâté,
1 tablespoon (soup) of chopped parsley, 3 branches chopped mint, a pinch of sweet paprika, 3 drained cherries in syrup.

Mix all ingredients, put that filling in halves of peaches.
Decorate each with half a cherry.

Serving for the Follow-up:

Arrange peaches stuffed into a silver plate and stainless Round lined with lettuce leaves washed well and dried. Dry the leaves with paper towels.

Note:
The recipe I made long with all the secrets, it is for professional cuisine and also for those who want to sell or prepare banquet.
I'm going through all the Chef's secrets.
For those who have questions, enter the Nonna Chest Cooking Questions group Antoinette only ask that I answer.
Ace doubts are usually always the same

 Revenue was up from my Italian grandmother Maria Luiza Gurian