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Baked Tamarind And Seed-crusted Turkey Leg

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CATEGORY CUISINE TAG YIELD
Grains, Vegetables Niger Toohot01 1 Servings

INGREDIENTS

1 Turkey leg -, abt 3 to 4
lbs
6 oz Tamarind pods
or 1/3 cup tamarind paste
Mixed with 3/4 cup water), Mixed with 3/4 cup water
2 T Sesame seeds
2 T Cumin seeds
2 t Celery seeds
1 T Cracked black pepper
1/2 t Cayenne pepper
2 Shallots, peeled halved
2 Garlic cloves, peeled
1 T Honey
2 t Worcestershire sauce
1/4 c Vegetable oil
2 t Coarse salt

INSTRUCTIONS

If using tamarind pods, peel them and extract the fruits. Place
tamarind fruit in a small saucepan with enough water to cover by an
inch. Cook over medium-low heat, covered, until soft, about 30
minutes. Drain, reserving the cooking water. Mash and then push
through a strainer, discarding the seeds and strings. Reserve the
pulp, which should measure about 1/2 cup, and add to that 1/2 cup of
the reserved cooking liquid. (Or, if using tamarind paste, combine
pulp and water in a small saucepan, bring to the simmer, and push
through a sieve to remove seeds. Reserve resultant puree, which  should
measure about 1 cup.) In a small dry skillet, toast sesame and  cumin
seeds over medium-low heat until fragrant and lightly colored,  about 2
minutes. Place in small bowl and add celery seeds, cracked  black
pepper, and cayenne pepper. Stir to combine and set aside. Drop
shallots and garlic through top of blender with the motor running.  Add
spice and whirl to pulverize slightly. Add tamarind, honey,
Worcestershire, and oil and blend thoroughly. Rub marinade evenly on
turkey leg and let marinate in refrigerator 3 hours or overnight.
Preheat oven to 375 degrees. Remove turkey leg from refrigerator and
season evenly on all sides with salt. Place on rack set inside
roasting pan. Pour 1/4-inch of water into the bottom of roasting pan.
Cover roasting pan with foil and roast for 40 minutes. Remove the  foil
and continue to cook 20 to 50 minutes, until fork inserted in  meat
slips out easily or instant-read thermometer inserted in  thickest part
of joint measures 165 degrees. Remove leg from oven,  let cool and
shred meat. This recipe yields ?? servings.  Recipe Source: TOO HOT
TAMALES with Susan Feniger and Mary Sue  Milliken From the TV FOOD
NETWORK - (Show # TH-6324 broadcast 12-13  1996) Downloaded from their
Web-Site - http://www.foodtv.com  Formatted for MasterCook by MR MAD,
aka Joe Comiskey -  jpmd44a@prodigy.com  12-14-1996  Recipe by: Susan
Feniger and Mary Sue Milliken  Converted by MM_Buster v2.0l.

A Message from our Provider:

“Luke 1:44 – Life Begins at Conception.”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1299
Calories From Fat: 596
Total Fat: 68.1g
Cholesterol: 0mg
Sodium: 4875.1mg
Potassium: 3134.3mg
Carbohydrates: 166g
Fiber: 29.6g
Sugar: 81.1g
Protein: 26.4g


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