| 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) |
| 2 |
tb |
Sesame seeds |
| 2 |
tb |
Cumin seeds |
| 2 |
ts |
Celery seeds |
| 1 |
tb |
Cracked black pepper |
| 1/2 |
ts |
Cayenne pepper |
| 2 |
|
Shallots; peeled, halved |
| 2 |
|
Garlic cloves; peeled |
| 1 |
tb |
Honey |
| 2 |
ts |
Worcestershire sauce |
| 1/4 |
c |
Vegetable oil |
| 2 |
ts |
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.
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