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     Cut the turkey breast into cubes and set aside. Mix the curry, lime juice, brown sugar, fish sauce and oil together. Pour the marinade over the turkey pieces and let the meat marinade for about 30 minutes. Turn occasionally. 

     Cut the lime into quarters and the mangos into cubes. Place these alternately on the skewers and grill or barbecue about 2 minutes on each side or 8 minutes altogether. Cut the passion fruits in half and scoop out the pulp. Cut the red chilies into very thin strips (remove most of the seeds or you will have a VERY hot sauce) and mix with the passion fruits pulp, fish sauce and juice. Mix the lettuce (or mixed lettuce), the coriander and mint. Pour the dressing over the salad and serve with the turkey skewers.

Accompaniment: Cooked rice noodles

You may serve this with a chilled white wine such as the Lindeman’s Bin 65 from Australia.

1 lb (500 g) fresh turkey breast

2 mangoes

2 limes

1 tsp green Thai curry paste

¼ cup (2 fl oz / ½ dl / 65 ml) lime juice

1 Tbsp brown sugar

1-2 Tbsp Thai fish sauce

¼ cup (2 fl oz / ½ dl / 65 ml) vegetable oil

3 passion fruits

2 red chili peppers

1/2 Tbsp Thai fish sauce

¼ cup (2 fl oz / ¼ dl / 65 ml) orange, pineapple or apple juice

1 small bunch of lettuce or mixed lettuce

1 small bunch freshly chopped coriander

1 small bunch basil or mint

     Rinse the lentils in cold water and cook them in lightly salted water for about 20 minutes. Drain and set aside to cool. Cut the chicken into strips. Cut the chorizo into thin slices. In a large, heavy skillet or wok, place about 1 Tbsp vegetable oil and quickly fry the chicken, chorizo and minced garlic for about 1 minute. 

     Season with salt and pepper, add the bell peppers. Add the bell peppers and cook another 2 minutes. Add the lentils, sprinkle with thelemon juice and cook for about 2 more minutes.  Remove the skillet or wok from the heat, add the spinach, toss through, return to heat for about 1 minute and serve immediately.

Accompaniment: Boiled rice or cooked rice noodles.

*Chorizo -  Spicy Italian sausage

(Serves )

1 lb (500 g) chicken filets or breast

4 oz (125 g) green lentils

2 oz (60 g) chorizo*

2 large cloves garlic, minced

1 Tbsp vegetable oil

Salt and pepper

2 bell (capsicum) peppers (red or green), julienne

2 Tbsp lemon juice

4-5 oz (125 -150 g) fresh baby spinach, washed and drained

     Note:  In Europe we do not have the large turkeys you have in America. Our turkeys tend to be more the size of over-sized chickens!  A very impressive way to serve turkey is to de-bone it.  It is a bit of work, but a wonderfully easy to slice and serve once it is cooked.  

     To prevent the turkey from drying out, it is important to baste the turkey.  It is also advisable to either place the turkey breast-side down or to cover the turkey breast with rashers (slices) of bacon if cooking breast-side up.  You can also loosen the skin of the breast and coat the breast meat under the skin with melted butter.  Baste the turkey generously during cooking. To test if the turkey is cooked, use a cooking or oven thermometer or prick gently with a sharp knife between the thigh and breast.  If clear juice runs out, the turkey is cooked.  

When the turkey is cooked, set it aside for 20 -30 minutes and keep warm before slicing and serving.

Ground Pork Stuffing:

1 kg (2 lb) ground pork
1 egg
1/2 Cup (1 dl) bread crumbs
1/2 - 1 Cup (1 -2 dl) chopped hazelnuts
2 Tbsp flour
1/2 Cup (1 dl) milk
Salt and pepper to taste

Mix all ingredients and set aside for about 30 minutes to let the flavors blend.  Add more milk if necessary - the stuffing should be a little "sloppy". Fill the cavity of the turkey , either sew the cavity shut or use basting pins to hold the cavity shut, and cook the turkey as follows.

Turkey 2 - 2 -1/2 kg    cook at 160 C (325 - 350 F)  
           Cook for 2 - 2-1/2 hours.
           Brown the turkey at 225 C (430 F)

Turkey 4-1/2 - 5 kg    cook at 160 C (325 - 350 F)
           Cook for 3-3-1/2 hour
           B Brown the turkey at  225 C (430 F)

     1 large tin peach halves. Stud each peach half with -5 cloves.  Pour juice from the peaches into a saucepan.  Add 1/3 Cup (2/3 dl) brown sugar, 1/8 Cup (1/4 dl) white vinegar or (white wine vinegar) 2 Tbsp cloves, and 4 sticks cinnamon. Boil the mixture and simmer about  30 minutes.  Taste should be sharp.

     Add 1/2 Cup (1 dl) cooking sherry or 1/4 Cup (1/2 dl) brandy.  Add peaches to mixture and bring to boil.  Remove from stove and  set aside to cool. When ready to serve, drain the peaches and fill them with cranberry jelly. Serve with the turkey.

     Best if prepared 1-2 weeks ahead and refrigerated until ready to use.

1 large tin peach halves

5 cloves

1/3 Cup (2/3 dl) brown sugar

1/8 Cup (1/4 dl) white vinegar or (white wine vinegar)

2 Tbsp cloves

4 sticks cinnamon

1/2 Cup (1 dl) cooking sherry or 1/4 Cup (1/2 dl) brandy.

     Remove the meat from the duck - do not use the skin; cut the breast into cubes and marinate the  meat in a little red wine for a couple of hours.  Take  the meat (except  the breast of the duck) and  together with the livers, heart, minced (ground) pork,  onion and garlic and mince it (you can use a food  processor or a meat grinder for this).

     Mix the ground meat mixture with the two eggs, bouillon and flour and season with freshly ground pepper, salt, thyme and nutmeg.  Add the port and mix until the mixture is soft (not too firm).  Set aside for one hour to develop the flavors.

     Turn the oven on to 180 F (350 F).  Line the paté form or loaf pan with the smoked bacon and spoon a layer of the ground meat mixture over the bacon.  Place half of the marinated breast of duck, finely chopped green bell peppers, and sliced olives; spoon another layer of the ground meat mixture over this and then the remaining marinated breast of duck, finely chopped green bell pepper  and sliced olives.  Spoon the remaining ground meat  mixture  and a rasher (slice) of smoked bacon.   Cover the patè form with a lid or aluminum foil.  Bake the paté 1 hour and 15 minutes, the last 20 minutes without a cover.  Let the paté rest for about an hour before serving.  (Best if made the day before and served at room temperature or warm.)

     Serve with Italian or French bread and sliced pickled red beets or cucumber chips as a starter or with small, boiled potatoes and your choice of vegetable if served as a main course.

(6 - 8 servings)

For this recipe you can also use farm-raised or domestic) duck. The flavor will not be quite the same but good nonetheless

1 duck
A little red wine
Liver and heart from the duck as well as
   6 chicken livers
1 slice veal liver
250 g (ca. 8-1/2 oz) minced (ground) pork
2 small onions
2 cloves of garlic
2 eggs
1/2 Cup (1 dl) chicken bouillon
1 Tbsp flour
Freshly ground black pepper
Salt to taste
A dash each of thyme and nutmeg
1/2 Cup (1 dl) port
rashers (slices) smoked bacon
about 8 green olives
1 green bell pepper (capsicum)

A pate form or a loaf pan

      Mix Herbes de Provence, salt and pepper and sprinkle over chicken breasts.  Mix acacia honey with lemon juice and add a little water.  Place the chicken breasts in an ovenproof dish in the middle of the oven and bake for 45 minutes at 200ºC  (390ºF). 

     Cut the tomatoes in half and remove the seeds. Place the tomatoes in an oven-proof dish. Mix the olive oil, salt, pepper, and crushed garlic together and spread over the tomatoes. Place this dish in the oven for 30 minutes at 200ºC (390ºF). 

    Sieve the meat juice from the baked chicken and add a little gravy thickener; adjust the taste and thickness to your liking by adding more milk, salt and pepper. Serve the gravy with the chicken together with baked tomatoes, freshly cooked pasta and salad.

Accompaniments:
    Freshly cooked pasta sprinkled with chopped parsley
tossed green salad (see picture)

(4 servings)

4 chicken breasts or 900g  (ca. 1 kg - (ca. 2 lb)) chicken.
2 tsp. Herbs de Provence 
1 Tbsp. acacia honey
1 Tbsp. lemon juice
¾ dl (ca. 1/4 c + 1-1/2 tsp) water 
1 tsp. salt
pepper           

Oven Baked Cherry-Tomatoes
12-16 cherry-tomatoes
2 tsp. olive oil
1 clove crushed garlic
½ tsp. salt
pepper

     Peel the potatoes slice and cut them into cubes. Remove the seeds from the tomatoes and chop them up.  Put the potatoes, tomatoes and leek in an oven-proof dish and top with crushed garlic, 1 Tbsp of salt and a little pepper. ( *If you use fresh leek, make sure you sauté it quickly in a pan for about 5 minutes before adding the leek to the vegetables.) Place the dish in the oven for about 15 minutes at 200ºC (390ºF). 

    Cut the backbone out of the chicken and spread out the chicken. Crush a small clove of garlic and rub it over the chicken; sprinkle with a little pepper and the rest of the salt. Place the chicken over the vegetables and add some chopped rosemary leaves. Place the dish in the middle of the oven and bake for about 50 minutes at 200ºC (390ºF). Nice with garlic bread.

(4 servings)

1.2 kg  (2 lb) chicken
1 kg  potatoes
6 tomatoes
500 g (1 lb) leek (in strips)*
2-3 Tbsp. fresh rosemary leaves
1-2 large cloves of garlic (optional)
1-½ tsp. salt
pepper

     Cut the chicken into 6 pieces. In a large skillet or pot, heat the oil and brown the chicken. Slice the mushrooms, add to the chicken and sauté for a few minutes. Gently mix timian, freshly grated horse radish, sherry, whipping cream and the bouillon and pour over the chicken. Add salt and pepper. Cook for about 35 minutes over medium heat.

    Cut the garlic in half. Prick the tomatoes carefully with a fork. Drizzle the garlic and tomatoes with oil and add salt and pepper. Place the tomatoes in a casserole dish and bake in the oven for about 20 minutes at 200ºC (390ºF). 

    Follow the directions for cous cous on the package.  Serve the chicken with cous cous and small portions of rucola salad tossed in an oil and vinegar dressing.

(4 servings)

1.3 kg (2.5 lb) chicken
200 g (button) mushrooms
2-3 bundles of fresh timian
1 Tbsp. finely freshly grated horse radish
1 ¼ dl (1/2 Cup    + 1 Tbsp) dry sherry
1 dl (1/2 Cup) whipping cream
ca. 2 dl (1 Cup) chicken bouillon
salt and pepper
4 large cloves of garlic
250 g (abt. 8 oz) cherry tomatoes
½ Tbsp. oil
salt pepper
300 g (10 oz) couscous

Cut the red and green pepper in round slices. Peel and core the pineapple, then cut into small cubes.

    Sauté the turkey in oil until a golden color and set aside. Sauté the chopped onion, crushed garlic and chili. Add the peppers to the pineapple and sauté for a few minutes. Add the turkey and chicken bouillon and cook for 5 minutes. Dissolve the cornstarch in a little water and add to the mixture to chicken. Add salt and

(4 servings)

500g (abt. 1lb) turkey breast cut into small cubes
1 large onion
3 large cloves of garlic
1 small finely chopped red chili, (seeds removed)
1 green capsicum (green bell pepper) 
1 red capsicum (red bell pepper)
1 small pineapple
1/2 liter (ca. 16 fluid oz)
Corn starch
1 small package bean sprouts
salt and lemon pepper

     Cook the chicken in the chicken bouillon for 10 minutes and set aside to cool. Rinse and dry the salad leaves and cut them into small pieces.

    Cut the filo pastry into 4 long strips and halve them so that there are 8 pieces in all. Brush the pastry with some melted butter. Place 4 pieces of pastry in a buttered oven-proof bowl the base of which is 10cm (3 inches) in diameter. Let the edges of the pastry hang over the sides of the bowl. Make two bowls. Bake these in the oven at 175° C  (350°  F) for about 8 minutes or until the pastry is a golden color. Carefully remove the pastry forms from the bowls and let them cool. 

    Mix the basil, garlic, oil and pinjana seeds (or sunflower seeds). Add salt and pepper. Cut the chicken into small pieces and mix with the salad and chopped walnuts. 

    Put 3/4 of the pesto into salad and place this in the filo pastry. Place leftover pesto around the plates.

500g (abt. 1 lb) chicken filet
Chicken bouillon
25g (abt. 1 oz) walnuts
1 sheet filo pastry 
butter
2-4 leaves of iceberg lettuce
2-4 leaves butter lettuce
20 leaves of fresh basil
4 large cloves of garlic
20 g (ca.3/4 oz) pinjana seeds (or 
sunflower seeds)
2 dl (1/2 Cup) grape oil
salt and pepper