Recipes
Date posted: 11/10/2021
Ingredients
| Turkey leg | 4kg |
| Everyday Favourites butter or margarine | 100ml |
| Ardo onions sliced pre-fried | 1kg |
| Dark beer | 2L |
| Beef stock | 2L |
| Ginger bread | 300g |
| Everyday Favourites English mustard | 2tbs |
| Ardo honey glazed parsnips | 1.5kg |
| Ardo duo of carrots chefs cut | 1.5kg |
| Ardo shallots | 100g |
Method
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- Fry the meat in the butter, add the pre-fried onions, beer and stock.
- Add on top the ginger bread and the mustard and let it simmer until the meat is tender. If necessary, bind the sauce with some cornflour.
- Bake the honey glazed parsnips for 25 minutes at 180-200°c until they are brown and crispy.
- Steam the carrots chefs cut for 5-10 minutes.
- Fry the shallots in some butter, add the carrots and season with salt and pepper.
- Add the carrots to the turkey sauce and serve with the honey glazed parsnips.