Korean Pork Tenderloin and Wonton “Lettuce” Cups

I’ve cooked pork tenderloin in several ways before this and, although they were delicious, I wanted to try something different. So, I went in a Korean direction and marinated a couple of butterflied tenderloin in a mixture containing the spicy chili pepper paste, “gochujang”. Since it’s such a lean piece of meat, overcooking has to be avoided carefully or the result will be dry.

I was going to make lettuce wraps with the sliced meat but I forgot to buy the lettuce, so I used some leftover wonton ‘cups’ from my freezer. The result would make a lovely appetizer.

Korean (Gochujang) Pork Tenderloin – serves 3-4

1/2 cup gochujang
1/2 cup white wine vinegar
1/4 cup soy sauce
1/4 cup honey** or brown sugar
1**-6 cloves of garlic, minced
2 tbsp fish sauce (optional)
1 large piece of pork tenderloin (1 1/4 – 1 1/2 lbs)
pinch of salt

** What I used

Garnish – bunch of cilantro
extra gochujang

In a large bowl, whisk together the gochujang, vinegar, soy sauce, honey, garlic, and fish sauce until it is totally combined.

Butterfly your pork tenderloin so that it can open like a book, and is about 1 1/2 inches thick.

Season the pork with a good pinch of salt. Place the marinade in a large Ziplock bag, and place the pork into the bag. A large bowl with a lid is another option.
Marinate the pork for 12-48 hours.

When your pork has marinated, prepare a grill or grill pan over medium-high heat. (You can broil the tenderloin in the oven if it’s too cold to grill outside or you don’t have a grill pan.) Pull the pork from the marinade, and reserve the marinade to the side.

If you want to use the marinade as a sauce, place it in a saucepan and bring to the boil. Cook for several minutes. Pour some into a separate bowl if you want to use some of this to baste the tenderloin while it’s grilling so as not to contaminate your sauce with any raw meat juices.

Grill the pork tenderloin, flipping it occasionally and basting with the reserved boiled marinade, until the pork is just cooked through and is no longer translucent at all in the center. Remember, your pork will keep cooking when removed from the grill.

Let the pork rest for 5-8 minutes, and then thinly slice across the grain and on the diagonal using a sharp knife.

Serve the slices fanned out on a platter atop the cilantro leaves and stems, and pass extra gochujang for dipping on the side. You may also serve the pork over plain cooked rice dressing the meat with some of the cooked marinade.

For the ‘lettuce’ cups, make this quick and tasty pickled coleslaw. The pork tenderloin is also good in tortilla wraps or on buns.

Quick Pickled Coleslaw

2 cup of coleslaw vegetable mix
1/4 cup of chopped cilantro leaves

Coleslaw dressing

1/4 cup of apple cider vinegar
1/4 cup of sugar
a pinch of salt
1/4 cup of extra virgin olive oil
1 tbsp of wasabi paste
a pinch of black pepper

Whisk together the dressing ingredients and spoon over the coleslaw and cilantro leaves. Let sit for at least half an hour. For filling the cups, tilt the bowl so that the extra dressing drains off.

Assembling the wonton cups

Spoon one or two tablespoons of the pickled coleslaw into each wonton cup. Add sliced pork tenderloin and drizzle some spicy mayo over the top.

Easy Stove Top Stuffing Meatloaf

I’m trying to use my pantry ingredients to make meals without buying anything unnecessary. So when I wanted to use up a pound of regular ground beef from the freezer to make meatloaf, but didn’t have any celery in the house, I wondered if I could use a box of Stove Top stuffing as a substitute/ingredient. I asked around on my FB food groups and got lots of go-aheads. For the meats, I used a pound each of regular ground beef and lean ground pork.

I didn’t have any mashing potatoes so I ate the sliced and browned meatloaf on sourdough wholewheat bread sandwiches.

Easy Stove Top Stuffing Meatloaf – makes 2 one pound loaves

Meatloaf mixture

1 large carrot, peeled and grated
1/2 large onion, grated
1 tsp vegetable oil
1 cup each ground beef and lean pork
1 (6 ounce) box Stove Top stuffing mix (any flavor)
1 cup warm water or milk (or half of each)
2 eggs, slightly beaten
1/4 tsp sage
1/4 tsp ground black pepper
1/2 tsp celery salt
1/2-1 tsp salt (I used the smaller amount and think it needed a bit more next time)
1/3 cup ketchup or bbq sauce


1/4 cup ketchup
1/4 cup bbq sauce

Preheat oven to 375 deg F.

In a large saute pan, saute the onions and carrots in the vegetable oil until the onions are translucent and the carrots are tender. Transfer to a medium sized bowl and let cool to room temperature.

In a large bowl mix together all the ingredients.

Pat into two 1 pound disposable aluminum loaf pans in which you’ve poked a dozen or so holes with a wooden skewers. Place on a rack over a foil lined baking pan to catch any fat that oozes out.

Mix glaze ingredients together and spread a thin layer on top.

Bake for 1 hour (half an hour covered and half an hour uncovered) or until the middle is cooked through.

Put under the broiler for a few minutes if you want a darker top. Let stand for at least 10 min to let the juices redistribute through the loaf before cutting.

(You can stick a knife into the center and test the temperature of the knife against your chin.)

The result was a moist and flavourful meatloaf.

Baked Jam Donuts … 2 recipes

My donuts come from a local bakery these days cause I can get just ONE and it’s a nice treat when I’ve had a bad day or week. I’ve made them myself but, as always, frying keeps me from making them too often. So, a recipe for a baked donut seemed too good to be true. And I don’t mean those cake-y horrors but REAL yeast donuts.

Both of the recipes came from Zsuzsa’s web site … cause if you want a real donut, go to a Hungarian/Austrian/German etc. They know what they’re doing. :)

The link to this Austrian version came from a recommendation made by a visitor to her baked donut post, while the 2nd recipe is Zsuzsa’s creative adaptation/modification.

Austrian Baked Jam Donuts (Buchteln) – filled with cubes of quince paste. Other popular jams used include apricot, plum or rose hip as well as poppy seed, Nutella, Dulce de leche, lemon curd or sweetened cream cheese

Zsuzsa’s Baked Jam Donuts (Lekvaros Fank Sutoben Sutve) – filled with seedless blackberry jam

Poached Quinces and Quince Paste (Membrillo)


South-western Ontario is a major producer of field crops ranging from tobacco to soy beans and tomatoes and vineyards abound as do orchards filled with apples and pears. Less commonly found are quinces which combine elements of both apples and pears. Unlike these two however, you can’t eat quinces out of hand. Baked or boiled/poached, the tannic creamy pale fruit turns into a tender pale pink fruit which can be used in pies, on tarts and processed into jam, jelly or a thick paste/cheese. The latter is known as membrillo in Spain where it is served with an actual cheese, manchego, especially as part of tapas or pinchos.

It’s also popular in Italy, Portugal, Mexico as well as a number of South American countries.

Shot of the creamy interior of the raw fruit

Years ago I baked quinces and served them with a scoop of vanilla ice cream but a recent purchase of the fruit led me to be a bit more adventurous.

Poaching the fruit in a spicy sugar syrup which contained lemon juice/sliced lemon, whole cloves, star anise and vanilla pods resulted in a delicious dessert when served over drained yogurt with a drizzle of wildflower honey and a scattering of toasted pine nuts.

Putting a parchment lid on the sliced fruit in the poaching liquid and weighing it down with a plate helps to submerge the fruit so as to cook it until it’s tender.

Poached fruit in canning jar

Poached fruit served over yogurt – strain the yogurt for a firmer and creamier dessert

I transformed some of my poached fruit into quince paste or membrillo. I didn’t want to stand over the stove for an hour or so stirring the pureed fruit until it thickened, so I threw the fruit and sugar into a microwave safe bowl and cooked it until it darkened in colour and thickened, stirring every couple of minutes. I poured the mixture into a plastic wrapped container and let it set until firm. The paste can be cut into wedges or cubes and turned into appetizers.

These little boats are toasted sliced baguettes with manchego cheese and quince paste on top. A half slice of Genoa salami forms the ‘sail’

Guiness Beef Stew and French Macarons

I’m not much of a drinker but I DO like a cold beer with a bbq or a Tex-Mex meal. I prefer light beers like Tecate or Sapporo/Asahi but I’ve enjoyed a stout or two in the past. (Just half a pint though cause it’s a pretty rich drink.) Over the years, I’ve seen those recipes for beef stews and steak and kidney pies using Guiness and been tempted to give them a try. This past Friday I picked up a can of Guiness draft beer and made a pot of stew with some blade steak.

Guinness Irish Beef Stew – serves 4-6

2-3 tbsp olive oil (or bacon fat**)
1 1/2 lbs beef, trimmed and cubed
1-2 (1/2 tbsp) large garlic cloves, minced
1 large onion, finely diced
4 cups beef stock (or chicken stock and 1 tbsp beef soup mix**)
1 cup Guinness stout
1 tbsp tomato paste
2 bay leaves
1/2 tsp dried thyme
1/2 tsp dried parsley
2 lbs potatoes, peeled, cut into 1/2-inch pieces
2 large (1 1/2 cups) carrots, peeled and cut into 1/2-inch pieces
salt and pepper to taste (start with 1 tsp salt and 1/2 tsp pepper)

Optional flour slurry to thicken stew – 1 tbsp flour and 2 tbsp of cold water mixed until smooth

** What I  used

Heat 1 tbsp olive oil in dutch oven over medium-high heat. Add half the beef and saute until brown on all sides, about 3-5 minutes. Remove to a large bowl and reserve. Add a second tbsp of olive oil to the dutch oven, the rest of the beef, and brown. Remove to the bowl with the rest of the sauteed beef and reserve.

Add the onion and garlic to the oil in the dutch oven and saute for a couple of minutes. If needed, add a bit more of the olive oil. Add the tomato paste and saute for 1 minute.

Add the browned beef, beef stock, Guinness, bay leaves, thyme and parsley. Add salt and pepper. Stir to combine.

Bring the mixture to boil. Reduce heat to medium-low, cover and simmer for 1-1 1/2 hour, stirring occasionally depending on the cut of stew used. (If you wish, you can put the dutch oven in a 350 deg Fahrenheit oven for this time.)

Add the potatoes and carrots and continue simmering until vegetables and beef are very tender, another 30-40 minutes. Check periodically to make sure the meat and veggies are submerged.

Discard bay leaves. Tilt pan and skim off any fat if your meat was very fatty. Salt and pepper to taste. Uncover for the last 10 minutes or so if you want your stew to thicken up.

(NOTE: For an even thicker stew, combine 1 tbsp flour with 2 tbsp of cold water. Transfer the dutch oven to the stove top, bring the stew to a boil and add the flour mixture. Cook for several minutes until thickened.)

Transfer stew to serving bowl.

(Can be prepared up to 2 days ahead. Cool slightly. Refrigerate uncovered until cold, then cover and refrigerate. Bring to simmer before serving.).

And, since I had a couple of egg whites left over from making Saturday’s sugar cookies, which I ‘aged’ overnight on the counter, I made a second try at French macarons.

John Santiago’s French Macarons – makes about a dozen macarons (pairs)

1/2 cup powdered/icing sugar
1 egg white, room temperature
1/4 cup almond flour (blanched ground almonds)
2 1/2 tbsp white sugar
1/8 tsp cream of tartar
flavouring (almond, vanilla, or orange extract or 1 tsp or more espresso powder, 1 tsp cocoa powder)
gel food colouring

Combine the icing sugar with the almond flour. Sift twice to remove any big pieces of almond. Grind them in a food processor if necessary.

In a large, clean bowl, add the egg white/s and beat until frothy. Add the cream of tartar. Add, regular white sugar, 1 tbsp at a time, until soft peaks form. If using food colouring and flavour, add with the last of the sugar and continue beating until you get stiff peaks.

Add powdered sugar/almond flour to the egg white mixure. Start with 1/4 of the mixture. Stir in and then fold the rest into the lightened egg white. Stir around the edge of the bowl and fold into the middle. Repeat 20-30 times or until your mixture flows smoothly when dropped from 5-6 inches.

Pipe mixture onto parchment paper through a 1/2 inch round tip. (You may want to trace a pattern on the underside of your parchment paper as a guide to the size of the macarons so they’ll be uniform.) Tap pan a few times to get rid of air bubbles, then LET SIT FOR AT LEAST 30 MINUTES! until the outside of the disc is dry to the touch.

Preheat oven to 300 deg F.

Bake for 17-20 minutes! (Baking times will vary depending on the environment they have rested in. They can bake anywhere between 15 – 25 minutes.)

NOTE: They are ready when they are firm on their ‘feet’ and lift without sticking. You don’t want to rip off the top when you lift them up. :)

Remove them from the baking tray immediately when they come out of the oven. You can run a small offset spatula under them to make sure no areas are stuck and then place them on a wire rack to cool. By removing them immediately from the hot baking sheet it stops the cooking process so they don’t over cook and become hard. You want them to be crisp on the outside and soft and chewy on the inside.

The stew was an unqualified success. The macarons less so as I still have to work on the timing of the addition and type of food colouring for the macarons. Liquid food colouring, added after you’ve beaten your egg whites to stiff peaks, will result in over beaten and hollow macarons. And overbaking will give you dry, hard centers.

You can see those errors in this macaron.

Next time I’ll invest in gel or paste food colouring and add it with the granulated sugar. Even so, this batch of macarons were much better than my first attempt and I can tentatively check it off my food bucket list.

I filled my macarons with melted chocolate as I hadn’t really PLANNED on success.

Happy Halloween 2015

Happy Halloween!

Have a cookie.

I made them with my usual sugar cookie recipe.

Or you could have a really BIG cookie.

I used my favourite chocolate chip cookie recipe, pressed some white chocolate chips into the top, as well as some chopped up orange chocolate melts (Mercken’s brand). Use orange chocolate chips if you can get them. Bake at 350 deg F for about 25 min, or until the center is set. Let cool, and decorate with candy corn or any other Halloween decorations you have. I just melted some more chocolate and drizzled it over the top.

More Sourdough and a Turkey Soup

Never say never … to sourdough starter.

Soup is a great way to use up leftover diced turkey meat, especially the white meat which can dry out quickly.

For this creamy turkey soup, I used potato gnocchi, and chopped baby spinach and grated carrots for colour, flavour and added nutrition.

Creamy Turkey and Potato Gnocchi Soup – makes 8 cups/ servings

4 tbsp (1/4 cup) butter
1 tbsp extra virgin oil
2 garlic cloves, minced
1 cup celery, finely diced
1 1/2 cup onion, finely diced
4 tbsp/1/4 cup all purpose flour
4 cups turkey stock (home made if possible)
3/4-1 cup whipping cream
1 1/2 cup carrots, finely shredded
1 cup fresh spinach, coarsely chopped
1/2 tsp dried thyme
1/2 tsp dried parsley
1 pound potato gnocchi
1-2 cups turkey breast, cooked and diced
salt and pepper to taste (start with 1/2-1 tsp of salt and 1/4 tsp of pepper)
freshly grated Parmesan cheese – optional

Cook gnocchi according to package directions. Rinse with cold water, drain and reserve until needed. Since it only takes 3 minutes to cook the gnocchi once your water is boiling, wait to cook them until you’re almost ready to add them to the soup.

Mise en place

Saute the onion, celery, and garlic in the butter and olive oil, over medium heat. When the onion becomes translucent, add the flour, and make a roux. Let the butter and flour mixture cook for about a minute before adding 4 cups of turkey stock, the starting amounts of salt and pepper and the dried herbs.

Into the roux add the carrots and diced turkey. Once the mixture becomes thick add the whipping cream. Once the mixture thickens again, add the cooked gnocchi and the spinach. Taste for seasonings, add more salt and pepper if needed, then simmer until the soup is heated through.

Sprinkle some grated Parmesan on each bowl if desired.

And what goes well with soup?

Home made buns or rolls.

I decided to activate some dried sourdough flakes. I ground them up in my coffee/spice grinder first to make rehydrating them easier and converted an old yeast recipe for Dilly-Onion Bread to use the resulting sourdough starter.

The results were pretty good if I do say so myself. Next time, I’m leaving out the dill seeds though as I don’t feel like crunching on them.

Sourdough Starter Dilly-Onion Bread – 2.2 lb/1 kg loaf

1 medium onion, finely diced and fried in 1 tbsp olive oil and 1 tbsp butter
2 tbsp sugar, divided
1/4 cup warm water
2 tsp active dry yeast
1 tbsp dill seed
1 tbsp dill weed
1 egg (a second egg may be used for an egg wash)
1/2 cup sour cream
1 1/2 cups sourdough starter, fed about 4 hrs earlier
3 cups all purpose flour, divided

Fry diced onion and let cool.

In a small bowl, combine the warm water with 1/2 tbsp sugar. Stir well and sprinkle in 2 tsp dry active yeast. Let proof for 5-10 min or until the mixture is foamy.

In a large bowl, add 1 cup of all purpose hour, salt, remaining 1 1/2 tbsp sugar, dill seed and dill weed, fried onion and oil/butter it was fried in.

In a Pyrex measuring cup, add one egg and beat slightly with a fork. Spoon in 1/2 cup sour cream so you have a total of 3/4 cup of egg/sour cream.

Sourdough Starter

Stir in the sourdough starter and the egg/sour cream mixture. Beat well for a few minutes.

Stir in flour, 1/4 cup at a time until the dough comes away from the sides of the bowl and is too thick to stir. ( I had about 1/2 cup of flour left at this point.)

On a clean work surface, sprinkle 1/4 cup of the flour and turn out your sticky dough onto the flour. Knead gently adding more flour until you have a dough that’s still soft but not sticky. This should only take a few minutes. (You will probably have about 1/4 cups of flour left at this point.)

Place dough into an oiled bowl, cover and let rest until doubled, about 1 hour.

Shape as desired using remaining flour to prevent sticking to hands.

Bake as per loaf, buns or braid. Buns were baked at 375 deg F for 30 minutes. The epi was baked at 450 deg F for 15-16 minutes.


And then cause I had some starter left over I fed it and made a sweet sourdough starter recipe … Cinnamon-Raisin rolls. The recipe came from here.



You can’t tell in the savoury buns, especially with the sour cream in the dough, but with these rolls, there was a definite sour back note. It was good but I’m not fond enough of the taste of sourdough that I’d make it again, especially when regular cinnamon rolls are so good.

Sourdough Dinner Rolls

I think (hope) I’ve exhausted my sourdough starter experiments for this year. In fact, I only made a second starter because I wanted to know if my first attempt had been a fluke … beginner’s luck.

It’s 70 deg F in my kitchen, even on top of the fridge, which is the warmest free spot I have for a ‘sourdough starter nursery’, so it took a while to get it going well, compared to the one started in June. I could have babied this second starter along for a few weeks but after dumping (horrors!) all but 2 tbsp after a week and transferring the starter to a new jar, I knew I had to end it as soon as possible.

The result was a tasty batch of buttery dinner rolls to eat with the stuffed pepper soup from my freezer.

I have trouble estimating the amount of starter in my jar so I ended up with less than 1 cup in my dough. No worries there. There was plenty to ‘flavour’ the dinner rolls, I think. Not too sour at all as I don’t really like SOURdough.

As to shaping the rolls – well I wanted something a bit different. So I made cloverleaf rolls. Fiddly, as you have to divide the dough into 1 inch balls (3 for each roll) and then place them into oiled muffin tins. I sprayed the muffin tins with baking spray and had minimal sticking on a couple.

Inside the roll

Sourdough Dinner Rolls – makes 12-16 dinner rolls

1 cup sourdough starter
1 1/2 cups warm water
1 tbsp yeast
1 tbsp salt
2 tbsp white sugar or 2 tbsp brown sugar
2 tbsp olive oil
3-4 cups flour (can use 1/2 white and 1/2 whole wheat)
butter, melted

Lightly oil a 9 x 13 inch glass or metal pan or line with parchment paper.

In a 2-cup measuring cup, add the warm water. Stir in the sugar with a spoon until it’s dissolved. Pour in the yeast and stir well so you don’t have any clumps. Let sit for 5-10 minutes until the mixture is foamy.

In a large mixing bowl add 1 cup of the flour and the salt. Mix through with a large wooden spoon. (It’s very satisfying to use a wooden spoon.)  Add the starter, proofed yeast mixture and oil. Beat well until you get a smooth batter.

Add in the flour, 1/2 cup at a time, and stir well until the dough is pulls away from the edge of the bowl and you can no longer stir it.

Turn out onto a very lightly floured surface and knead gently for 8-10 minutes by hand. Place dough in an oiled bowl and cover. Set in a warm place to double in size.

When double, press down the dough and with lightly floured hands, form into rolls.

Risen dough cut into 4ths to help estimate shaping amount. Each quarter of the dough was shaped into 4 rolls.

Place the rolls on your prepared pan, cover gently with a clean towel or oiled plastic wrap, and let rise until doubled, 35-45 min in a warm place.

For cloverleaf rolls, make one inch balls of dough (in multiples of 3 for every roll you’ll make) and place 3 balls in an oiled muffin tin and let rise until they’re 1/2-1 inch taller than the rim of your muffin tin. (The balls of dough were pretty sticky as I didn’t want to flour and overhandle them.)

Preheat oven to 375 deg Fahrenheit.

Bake your rolls approximately 20 minutes in a 375 degree oven. During the last 5 minutes of baking, brush with melted butter and return to oven.

Trial 1: Stirred a total of 4 cups of flour into the dough. Used only about 150 ml of starter as I didn’t have more. Used an additional ~1/4 cup of flour and kneaded the dough for about 8 minutes until it was soft and no longer tacky, though it would stick to an unfloured surface if allowed to sit too long. Made 16 cloverleaf rolls … could make 18 comfortably. I baked my rolls for a total of 25 minutes, as I wanted them darker. I could try 400 deg F next time.

Home-made Hot Dog Buns with Sourdough Starter

I’ve got a package of bbq’d sausages (Grill ‘Ems) in my freezer and had pictured eating them inside hot dog buns.

But nothing so crass as PURCHASED hot dog buns.

I made my own using a half batch of the hamburger recipe found here. I made a couple of changes in the recipe … first, I wanted to reduce the amount of sugar used so I halved the amount. I still got the quick rise so I was quite pleased. Also, I had some leftover sourdough starter from an experiment I had started early in the week and I added 1/2 cup in place of some of the water and flour.

The result … well, what do you think? :)

The buns were shaped after letting the dough rest for 10 minutes. Then, they were allowed to rest covered for another 10-12 minutes, brushed with an egg glaze, and baked.

The buns were baked for 17 minutes at 400 deg F.

My Sourdough Starter Hot Dog Buns – makes 8 x 2 oz 6″ long buns

1/2 cup milk
1 tbsp sugar
1 tbsp dry active yeast
1 1/2 – 1 3/4 cups all purpose flour, divided
1/2 tsp salt
1/2 egg (2 tbsp/ 1/8 cup lightly beaten egg)
1/2 cup sourdough starter
2 tbsp vegetable oil

** Add a splash of water to the other half of the egg and use to glaze the buns

Preheat oven to 400 deg F.

Warm milk in microwave, until lukewarm, and stir in sugar. Stir in the yeast making sure that you don’t have any lumps of yeast. Let proof for 5-10 minutes or until foamy.

In a large bowl, add 1 cup of flour and salt. Stir to mix in the salt evenly. Add yeast mixture, starter, oil and egg. Stir well with a wooden spoon until you get a smooth batter. Beat for a couple of minutes.

Add, flour, 1/4 cup at a time, until the dough starts to pull away from the edge of the bowl. Turn dough out onto a lightly floured work surface and knead gently for a minute or two. You may need another 2-3 tbsp of flour.

Form the dough into a ball, cover with bowl and let rest for 10 minutes.

Divide dough (you should have about 1 pound of dough) into 8 equal portions. Shape into a rectangle, fold over in thirds and pinch edge closed. Roll the dough ‘snake’ to even it up and place about an inch apart into a lightly oiled 9x 13 inch baking pan in two rows. Cover pan with a towel and let rise for 10-12 minutes.

Brush top of the buns with the beaten egg.

Bake for 14-17 minutes until the top is golden brown and your base is set/golden brown.

Let buns cool on rack until room temperature.

Happy Thanksgiving, 2015

I had an inexpensive turkey in my freezer … too ratty to ever present to company, if I had had plans for any, because it was missing most of the skin over the breast. However it was perfect for making a bunch of tasty goodies. Some were eaten immediately but most were wrapped up and frozen away for the future. A lot of good meals starting with a $10 turkey.

I jointed my defrosted turkey. Here are some of the parts in a large enamel bowl from my mom’s hoard.

Supper was breast meat trimmed from the carcass, mashed potatoes and gravy from the drippings, giblet and rice stuffing with the help of a couple of boxes of Stove Top stuffing. And a bit of salad.

Turkey gravy … SO good.

The two turkey breasts ready to be sliced and wrapped away in the freezer. A jar of mint lemonade in the background.

Dessert was fresh strawberries macerated in vanilla sugar and a couple of splashes of Cointreau over French Vanilla ice cream because I was too tired to make anything more ambitious.

The turkey wings were marinated and roasted. The result was Asian Sticky Turkey Wings.

The legs were jointed and braised in a combination of Mexican flavours for Turkey Tinga. Sorry, no pictures of the shredded meat and sauce before it was frozen away … just the pre-braise mixture.