1 cup long grain brown rice
1/2 tsp salt
1/2 tsp curry powder
3 cup water
3 boneless turkey breasts
1/2 lemon, juice of
1/8 tsp pepper
1 large apple, peeled, cored and sliced
2 tbsp sour cream
2 tbsp sesame oil
2 tbsp lemon juice
1/4 cup defatted chicken stock
1/4 cup sesame seeds
2 tbsp fresh dill for garnish
1 lettuce leaves
Directions
Combine rice,1/4t salt, 1/4t curry powder, and water in saucepan.
Cover and cook over low heat 35 minutes. Sprinkle turkey with lemon
juice and pepper. Lay turkey on top of rice during last 20 minutes of
cooking time, turning after 10 minutes. Drain rice. Cut turkey into
strips. Set a few apple slices aside and sprinkle with lemon juice.
Chop remaining slices and combine with rice, turkey, sour cream,
sesame oil, lemon juice, stock, remaining salt and curry powder. Heat
dry frying pan. Toast sesame seeds until browned. To serve, arrange
rice salad on serving plate, sprinkle with sesame seeds and garnish
with dill, lettuce, and reserved fruit slices.
Creative Cooking: Poultry Typed by Carolyn Shaw 1-95
Servings: 4 servings
Apple & Turkey Salad ^ Recipe brought to you by Recipe Ideas
Categories: Apple; Fruit; Poultry; Salad; Turkey
The History of Recipes
Food historians have proved the existance of recipes far back into the far past, in truth as far back into recorded history as ancient Egypt, and maybe even further. Interesting though that is, mostly, these early records were just very basic hieroglyphic instructions for preparing food.
Fascinatingly, the most ancient recipe discovered, according to experts in ancient history are some stone tablets in ancient Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel wonderful and blissful. During the time of the Roman Empire a roman called Apicius created a number of documents which described recipes enjoyed by wealthy Romans. In his works, he describes how the meals were separated into hors d`oeuvre, main course and dessert, a very modern way of dining. This early Roman chef describes how the ancient Romans were skilled in the use of many different spices, including some that we all recognise such as thyme, rue and dill. As our culinary historical trip moves on a few more years we find a couple of interesting cookery books which date from the 1300s ; a book titled `Forme of Cury`, and another called `Curye on Inglish`. The titles are somewhat misleading tho`, these are not about the indian food that we all know today, but instead descriptions of the types of meals prepared for the rich people of that period. In the fifteenth century, people returning from the crusades brought back many new spices and herbs from the holy lands, including spices such as basil and coriander. These new foods and tastes prompted an increase in publications on food, most of which are kept safe in private collections. Over the following few hundred years, the families of Europe tried to serve the most exotic meals, and consequentially chefs and their recipe collections increased in prestige. However, it wasn`t until the nineteenth century that fine cookery and recipe books reached a high level of popularity. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, devoted much of their lives to assembling, testing, and writing down the recipes that were being prepared for the better households. By the arrival of the 20th century, cookbooks were increasing in popularity mostly due to better eduction, increased leisure time and a general increase in wealth. |
We hope you enjoy this Apple & Turkey Salad ^ recipe.
