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Baked Tamarind And Seed-Crusted Turkey Leg

Type: Poultry, Turkey
Serves: 1 people

Recipe Ingredients

1   Turkey leg - (abt 3 to 4 lbs)
6 oz 170gTamarind pods (or 1/3 cup tamarind paste mixed with 3/4 cup water)
2 tablespoons 30mlSesame seeds
2 tablespoons 30mlCumin seeds
2 teaspoons 10mlCelery seeds
1 tablespoon 15mlCracked black pepper
1/2 teaspoon 2.5mlCayenne pepper
2   Shallots - peeled, halved
2   Garlic cloves - peeled
1 tablespoon 15mlHoney
2 teaspoons 10mlWorcestershire sauce
1/4 cup 59mlVegetable oil
2 teaspoons 10mlCoarse 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.

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 -


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