Understanding that the dishes from the shank of turkey can be cooked, both the first and the second, which are basic even on the festive table, significantly change our attitude to the previously unused portion of this bird.
How to cook a turkey shank in a sleeve for baking in an oven or multivark?
Ingredients:
- turkey shank - 2 pcs .;
- lemon - ½ pcs .;
- tomato - 2 pcs .;
- Dijon mustard - 1 tbsp. a spoon;
- thyme - ½ tsp;
- fresh basil - 1 branch;
- olive oil - 75 ml;
- red onion - 1 onion;
- paprika - ½ tbsp. spoons;
- garlic - 3 teeth;
- pepper;
- salt.
Preparation
Wash well and be sure to dry your shins, grind them with mustard, not only from above, but you also need to try to smudge under the skin. From the larger end of the shin, you need to make a deep puncture, the knife should be long and not wide. After the first puncture, do the second by turning the knife across the previous one and do not pull it out. A chive of garlic, determine the amount to your own taste, crush, dipped in oil, then in pepper, salt and thyme. Now this clove of garlic needs to be pushed through the knife with any improvised means, for example, a stick for eating Chinese or Japanese cuisine. After impromptu crocheting, chop the shank with salt, pepper, paprika and thyme, pour oil and lemon juice. Then cut the tomatoes, cut the red onions in large halves, just crush the garlic and shift it all to the meat, in this form it should marinate about half an hour. Do not forget to preheat the oven for 200 degrees.
Now the meat, already the spicy oil and the vegetables lying in it, put into the sleeve, without forgetting to add a sprig of basil, as much as possible release the air from the sleeve and tie it well on both sides. The fact is that if you leave a lot of air, then when you heat up the sleeve will inflate much. And if the oven is small, it will reach the top grill and burn, which suggests a replacement for a new one, and during cooking it is almost not realistic. Similarly, if your sleeve does not have a perforated strip with holes, then you need to make several punctures, because without it the sleeve will swell and burst. So, you only need to put your work in the oven for an hour.
At the same time, you can put the sleeve with the shank and vegetables in the multivark, including the "Baking" mode.
How to cook a turkey shank?
Ingredients:
- steaks from the calf shank - 1 kg;
- mixture of peppers;
- coriander;
- rosemary (fresh or frozen);
- olive oil - 60 g;
- red onion - 1 onion;
- garlic - 4 uncleaned teeth;
- orange juice - ½ cup (freshly squeezed);
- salt.
Preparation
Steaks from the shank are better to buy ready-made, meaning cut up, because it's good to do it at home rarely from anyone. But even bought in the store carefully examine the remains of splinters of bones in the meat. Set the oven temperature to 180 and turn it on. Steaks rinse well, in the process again, check for splinters of bones and always dry it. Rub salt, ground spices and oil, then quickly fry to the limit of the frying pan quickly fry from the sides of the cut, until ready to bring is not necessary, only a quick roast to a crust. In a glass or any other form for roasting, transfer the already fried steaks, add rosemary and crushed garlic, leftover in the husk, to them. Top with a tightly tightened foil and bake for about half an hour.
After that, pour into the frying pan the juice that was separated during the baking process, add the garlic that was baked, only now free it from the husk and cut it, pour in the orange juice and pour the finely chopped red onion. The preparation should take place at a high temperature and a little stirring. After half the liquid has evaporated, and the onion softens, consider the sauce to your steaks ready.
Quick soup from turkey shank
Ingredients:
- turkey thigh - 0,8 kg;
- frozen vegetables (mixture) - 0,4 kg;
- vegetable oil - 30 g;
- carrots - 1 piece;
- onion - 1 onion;
- garlic - 2 teeth;
- salt;
- spice.
Preparation
For 50-60 minutes of cooking turkey thighs in salted water will get quite even a decent broth. Onions and carrots fry in a finely chopped form, and add garlic in the finale of their roasting and immediately turn off the stove. Take the meat from the broth and, as it cools down, disassemble it into small pieces. Mixture of vegetables pour into a saucepan, add the spices and cook for 5 minutes, then pour the contents of the frying pan, and then return the meat to the pan and turn it off.