TAN – The Afro News

Cook turkey for 3 ½-4 hours, basting every 40 minutes or so. If any part of the turkey gets too brown towards the end of cooking, shield with pieces of tin foil. When the turkey is done, juices should run clear from the breast and the legs should pull away from the bird easily. Remove from the heat and let rest for 15 to 20 minutes before carving.

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In large saucepan on medium heat, melt butter and add oil and sauté the shallots, pepper, mushrooms, garlic and half of the prawns chopped, add the wine and stir constantly for 4 minutes. Transfer to a bowl and keep aside. Add the risotto to the saucepan and slowly add the heated broth and keep stirring for 5 minutes.

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With a paring knife insert a whole in the centre of each chicken breast at the thickest end. Roll the ham and cheese together and insert into the middle of the chicken breast.

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In food processor coarsely blend the prawns, shrimp, red and yellow pepper, garlic, thyme, rosemary, salt and pepper, 1 tbsp onion. Transfer shrimp and prawn mixture into a bowl and add 2 tablespoon bread crumbs and egg.

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Preheat the barbeque to medium-high, grill the vegetables until tender about 8 minutes, remove and keep warm. Wipe down the grill to remove any vegetable remnants and use cooking spray or olive oil to grease the grill. Place the salmon on the grill for 6-8 minutes per side or until cooked.

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Wheat berries are wheat kernels and a whole grain product that have terrific health benefits. Wheat berries are rich in vitamins, minerals, fiber, and many other nutrients. Try this delicious recipe to get this whole grain into your diet.

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Season the chicken breasts with lemon salt and grill it. Cut the lemon in half and place on grill for a minute. In separate bowl squeeze the juice from the lemon and mix with the olive oil, add parsley to this mixture. Toss the green salad and sliced fruit. Pour the oil and lemon dressing over the salad and toss lightly.

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Cut the zucchini’s, peppers, eggplant in half and remove the seeds, peel the carrot and place all on hot grill with the mushrooms and palm hearts. Julienne the vegetables and cut the palm heart into rounds. Place all ingredients in salad bowl.

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In big pre-heated pan add the olive oil and quickly sauté all the mushrooms, add the green beans and the rest of all the julienne vegetables, garlic and ginger.
Transfer all to a big bowl and add the quinoa. Mix all the ingredients, add the parsley and cilantro. Season with salt and pepper to taste.

This salad can be served warm or cold.

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Quickly pan sear all sides of the pork loin pieces and flambé with the rum.
Pour the wine on top and transfer to a roasting pan. Place the stuffed tomatoes around the meat and cut the remaining 2 tomatoes into big cubes and spread around the meat as well.

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