Baked Tamarind And Seed-Crusted Turkey Leg

Recipe Ingredients

1		Turkey leg - (abt 3 to 4 lbs)
6 oz	170g	Tamarind pods (or 1/3 cup tamarind paste mixed with 3/4 cup water)
2 tablespoons	30ml	Sesame seeds
2 tablespoons	30ml	Cumin seeds
2 teaspoons	10ml	Celery seeds
1 tablespoon	15ml	Cracked black pepper
1/2 teaspoon	2.5ml	Cayenne pepper
2		Shallots - peeled, halved
2		Garlic cloves - peeled
1 tablespoon	15ml	Honey
2 teaspoons	10ml	Worcestershire sauce
1/4 cup	59ml	Vegetable oil
2 teaspoons	10ml	Coarse salt

Recipe 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.

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

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