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
Written cooking instructions as a concept can be found far back into antiquity, certainly as far back into history as the Egypt of the Pharoahs, and potentially, even further back. In practice though, sadly, these ancient recipes were just primitive hieroglyphic instructions for preparing meals.
Fascinatingly, the oldest recipe in existence, according to experts in ancient history are a few tablets in Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel `wonderful`. Progressing into The time of the roman empire around 25BC a roman called Apicius wrote some scripts detailing recipes enjoyed by the Romans. In his publication, Apicius describes how the roman meals were separated into starters, main course and desserts, a style of dining still practiced today. He also informs us how the cooks of his times were skilled in the use of a good variety of herbs, including some familiar names for example basil, mint and parsley. In the 15th century, people returning from the crusades brought back a variety of foods and spices from Arab countries, including spices like rosemary and coriander. These new culinary innovations was responsible for an increase in cookery books, many of which are kept safe in academic collections. Over the following few centuries, the powerful and wealthy houses competed to serve up the most extravagent banquests, and as a consequence, the best chefs and their recipe collections increased in prestige. Notwithstanding that, it was during the nineteenth century the formal cooking and recipe collections reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, devoted much of their lives to collecting, verifying, and writing down recipes of the day. When we get to the 1900s, cook books are highly popular as a result of more people being able to read, people having increased spare time and a general increase in wealth. |
We hope you enjoy this Apple & Turkey Salad ^ recipe.
