SMOKED TURKEY
INGREDIENTS
• 200 gms Turkey, smoked
• 100 gms Dried apricots
• 100 gms Parmigiano reggiano
• 70 gms Arborio rice
• 10 gms Squid Ink
• Salt to taste
• 100 ml Olive oil
DIRECTIONS
1. Brush olive oil and salt thoroughly on the turkey breast along with smoking liquid made with the help of hickory wood chips.Allow it to cook in the oven for 1 hour at 90°C.
2. Soak apricots in warm water for 15 minutes.Rinse thoroughly. Make a purée out of it.
3. Sauté onions in a pan until translucent.Deglaze with white wine until it evaporates.
4. Add arborio rice and toast nicely until coated. Add generous amount of water in regular intervals till the time risotto is completely cooked.
5. Season well. Add apricot purée, finish it with parmesan and butter.
6. Make a fine purée. Pass with a fine sieve.Keep aside.
7. Add squid ink, parmesan, olive oil, salt and pepper into a mixing jar. Grind well until it forms a creamy purée. Strain for a smooth consistency. Pour splash of both purées on the plate
