Kooking with Kabo: Turkey and Squash

03 Oct 2017
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The last time I cooked turkey was like 2 years ago and I must say I missed it so so so so much.. Moroccan Turkey with Hubbard Squash Quarter Mash topped with black pepper sauce' Was the first time trying out hubbard and I must say its tops just like the gem squash.. Firstly you stream the hubbard for 10 mins make sure the outside part is facing the water, it will cook much faster.. Take out the squash after cooked, and mash it, add salt and pepper, egg yolk, butter and bit of parmesan cheese.. For the turkey I have leant a trick in the few years on how to preserve flavor on meat mostly if you dont want to oil fry. Firstly boil the turkey for 30mins - 1 hour, add salt until its cooked. On the side add your rub which mine consists of; (sugar, cumin, salt, coriander, black pepper, parsley, cinnamon, chilli, ginger, nutmeg, turmeric, orange oil, garlic, all dry and mix them together) I know its a lot but those are spices you normally have in the chicken.. Add your rub in a bowl, with fresh garlic, oil, tomato pasta and some lemon juice and the zest, mix it all together. Add to the turkey and fry it for 2mins and let it simmer for 1mins and fry it again for 2mins. You can do this to most meat like chuck, blade, prime and pork.. With mixer again can be your marinate for grills and braai. I know thats a lot and confusing but its tricks of cooking.. Top it off with some black pepper sauce and enjoy.

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