Capella Foods – Recipes

Traditional Turkey – Stuffing Recipe

TRADITIONAL ‘CAPELLA’ TURKEY – STUFFING RECIPE

INGREDIENTS:	• 3 celery stalks washed, chopped and with their ends cut and removed • 2 onions peeled and chopped • ½ cup chopped Celery leaves • 1 loaf of white bread – 500 grams. Cut into small cubes and dried overnight (or in the oven) • 100 grams Butter • 2 soup cubes • 2 tbsp. Chopped Parsley • Salt and Pepper to taste • 2 cups of Chicken Broth
METHOD:	Step 1 : In a large pan melt the butter. Add onions, celery and celery leaves and cook stirring often until the onions are golden Step 2 : Place the above mixture into a bowl and mix the bread cubes, parsley, chicken cubes and salt and pepper Step 3: Now slowly stir in the broth until the stuffing is even, but not soggy Step 4 : Now place the above mixture into a buttered Pyrex dish and slowly pour in half a cup of Broth Step 5: Put in to a pre heated oven and bake at 160º C for 30 to 40 minutes or till cooked

By Team Capella|October 27th, 2013|Recipes|Comments Off|

Smoked Turkey (With Sage, Onion & Rice Stuffing)

smoked-turkey-sage-onion

INGREDIENTS:

Smoked ‘CAPELLA’ Turkey about 4 Kg. (Smoked Weight)For the Stuffing :
a. 2 small Leeks thinly sliced
b. 6 Spring Onions chopped fine
c. 75 grams Butter
d. 60 grams Cashew Nuts
e. 1 cup Bread Crumbs
f. 1 teaspoon Sage
g. 4 to 6 Rashers of Bacon chopped
h. 1½ cus of cooked Basmati Rice
i. ½ cup of Chicken stock or gravy for basting
j. Salt to taste

METHOD:

A. THE TURKEYStep 1 : The smoked Turkey will be supplied by ‘Capella’ Farms frozen
Step 2 : This should be thawed either in the refrigerator or at room temperature. The smoked Turkey will thaw much faster than a un smoked one.
Step 3 : After the smoked Turkey is completely thawed and the whole Bird is at room temperature, stuff the body cavity with the prepared
stuffing. Seal the opening with skewers. Tie the legs together and tuck wings under the body.
Step 4 : Heat in slow oven placed on a wire rack in a roasting tin, till the Turkey is heated through. If it looks dry baste with a little stock and butter during heating

B. THE STUFFING

• Melt the Butter in a pan
• Add the onion and leeks and cook on a slow fire for ten minutes, or till transparent. Do not allow to brown.
• Add the Bacon and cook slowly for another 5 to 10 minutes or till Bacon is cooked
• Add the Bread Crumbs, sage and crushed Cashew Nuts and cook for further six minutes slowly or until the Bread Crumbs are crisp
• Remove from fire and add the cooked rice. Mix everything well .

NOTE:It is only necessary to heat the Turkey through as the Smoking process has pre cooked the Bird and the stuffing too has been cooked

By Team Capella|October 27th, 2013|Recipes|Comments Off|

Roast Whole Turkey With Mushrooms

roast-whole-turkey-with-mushrooms

INGREDIENTS:

• FOR THE TURKEY

• A 4Kg. to 5 Kg. ‘Capella’ Dressed Turkey
• Butter for Basting

• FOR THE GRAVY

• 400 Ml. Chicken Stock
• 75 Ml. Medium Sweet Sherry
• 1½ teaspoon Dijon Mustard
• ½ teaspoon wine Vinegar
• 4 teaspoons Corn flour
• 20 grams Butter
• Salt and pepper to taste
• 100 grams Mushrooms chopped fine

• FOR THE STUFFING

• 4 cups (300 g.) of mushrooms preferably mixed Button Mushrooms, Oyster Mushrooms and Black Mushrooms all chopped
• 150 Grams skinless Pork Sausages
• 1 large onion chopped
• 100 grams fresh Bread Crumbs
• Pepper and Salt to taste
• 75 grams Butter

METHOD:

• Stuffing

• Melt butter in a pan, add the onions and fry till transparent, do not brown.
• Add Mushrooms and stir. Remove from heat when the juice starts to come out of the Mushrooms
• While the saucepan is off the heat, add sausage meat and bread crumbs. Mix well adding a little butter.
• Fill the cavity of the Turkey with the stuffing and seal the opening with a skewer. Tie the legs together and tuck wings under the body.

• THE TURKEY

• Rub butter on to the skin of the Turkey
• Place in a roasting tin and roast for about 3 hours – 30 minutes at 180º C, basting from time to time.
• With a meat thermometer check that the leg meat is at 75 degree C or the Breast meat should be at 70 Degree C . The Turkey is then properly cooked.
• Remove Turkey from pan and place on a carving board. Cover loosely with foil to keep warm

• GRAVY

• Take some fat out of the roasting tin. Heat the remaining liquid until it is reduced to a sediment.
• Add the chopped mushrooms and stir
• Add sherry and stir
• Pour in the chicken stock and stir
• Blend mustard and corn flour with the wine Vinegar and three teaspoons of water. Stir into the juices in the baking tin and simmer to thicken. Season with butter, salt and pepper
• Pour the gravy into a sauce boat and serve separately.

By Team Capella|October 27th, 2013|Recipes|Comments Off|

Traditional Roast Turkey

traditional-roast-turkey

INGREDIENTS:

• Fresh ‘Capella’ Turkey 4 Kg. To 6 Kg.
• Lemon juice from 2 to 3 lemons
• Butter or Olive Oil
• 2 onions, peeled and cut in half
• Salt and Pepper to taste
• 4 carrots
• Bunch of celery

METHOD:

Step 1 : Defrost the Turkey (see instructions)
Step 2 : Remove Giblets for making stuffing
Step 3 : Pre heat oven to 180ºC
Step 4 : Wash Turkey with water, rub lemon juice inside. Rub salt inside
Step 5 : Place the onion halves inside the Turkey along with the carrot, celery and some coriander. Close the cavity with a skewer.
Step 6 : Rub salt all over the outside of the Turkey
Step 7 : Rub melted butter over the outside of Turkey and sprinkle some coarse pepper
Step 8 : Place the Turkey BREAST DOWN on a rack in the pan
Step 9 : Place Turkey in a pre heated oven and roast at 180ºC. for about three hours. Check with meat thermometer. Breast Meat Temperature 70 Degree C and , Leg Meat at 75 Degree C .
Step 10 : When ready, remove from oven, allow to stand and then carve
Step 11 : For stuffing see separate Recipe.

By Team Capella|October 27th, 2013|Recipes|Comments Off|

Turkey With Honey And Lemon

turkey-with-honey-and-lemon

INGREDIENTS:

• 4 ‘CAPELLA’ Turkey Breast slices (steaks) about 125 grams each
• 2 teaspoons Chilly Sauce
• 2 tablespoons Soya Sauce (light)
• 1 tablespoon Dijon Mustard
• 4 tablespoons lemon juice
• 1 tablespoon lemon skin shavings
• 5 tablespoons Honey

METHOD:

Step 1 : Lightly rinse the Turkey Steaks
Step 2 : Place in a flat serving dish
Step 3 : Blend the Chilly sauce, Soya sauce, Mustard, Lemon Juice, Lemon skin and Honey
Step 4 : Cover the Turkey Steaks with this mixture
Step 5 : Cover the dish and allow to stand for 45 minutes to 1 hour, preferably in the fridge. From time to time spoon the marinate over the steaks
Step 6 : In a non stick pan place a little oil and heat the pan
Step 7 : When the pan is hot, drain the steaks and cook on both sides to seal the juices
Step 8 : Reduce heat and cook for about ten minutes until properly cooked
Step 9 : Serve with Potatoes salad and crisp bread

By Team Capella|October 27th, 2013|Recipes|Comments Off|

Stuffed Turkey Breast With Herb Sauce

stuffed-turkey-breast-with-herb-sauce

INGREDIENTS:
Turkey Boneless Breast – 1 Kg.
Cooked Ham – thinly sliced – 250 G.
Thinly sliced Cheese – 125 G.
1½ cups fresh Basil & ½ teaspoon dried
Basil Salt and Pepper to Taste
1 tablespoon Olive Oil Sliced TomatoesFOR HERB SAUCE :Make & Refrigerate Mix
1 cup Mayonnaise
2 teaspoons white vinegar (Wine)
½ teaspoon Sugar
½ cup chopped Basil (Fresh)
Salt & Pepper to taste

METHOD:
Step 1 : Hold knife parallel to the table and cut the Turkey Breast horizontally. Be careful not to cut through.
Step 2 : Spread the Breast open and pound the Breast with a Steak Hammer between two plastic sheets.
Step 3 : Cover the Breast with Basil. Then place the Ham slice over it and then the cheese slice. Roll the Breast and enclose the stuffing. Then tie with string and place in a pre heated oven (325°F) on a rack in a roasting pan.
Step 4 : Cover with a mixture of Olive Oil, pepper, salt and dried Basil.
Step 5 : Roast for one hour and thirty minutes, basting from time to time.
Step 6 : After removing from oven let stand for 20 minutes and after removing the string cut into 12mm slices.
Step 7 : Arrange the slices on a serving dish and garnish with tomatoes
Step 8 Serve with the Herb Sauce.

By Team Capella|October 27th, 2013|Recipes|Comments Off|