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
It is possible to track the history of meal recipes back into the far past, at least as far back as ancient Egypt, and quite possibly further than that. Having said that, generally, these early cook books were just primitive hieroglyphic recipes for meal preparation.
In fact, the oldest recipe in existence, according to experts is a series of stone tablets in ancient Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel blissful and exhilarated. As our culinary historical trip moves to more modern times we find two recipe books published in the 1300s - a cookery book published under the title `Forme of Cury`, and another entitled `Curye on Inglish`. Despite their titles, these books have no connection with the indian curry that is familiar to us all today, but instead accounts of the types of meals cooked for the rich people of the period. In the 15th century, people returning from the crusades brought back many foods and spices from the Middle-East, including spices such as coriander, parsley, and basil. The introduction of these new culinary ideas created an explosion in books on cookery, many of which are kept safe in private libraries. Over the next few centuries, the powerful and wealthy houses competed to serve up the most extravagent banquests, and as a result chefs and their recipes were at a premium. However, it wasn`t until the 19th century that fine cooking and recipe collections reached a high level of popularity. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated their lives to collating, verifying, and writing down the recipes of their peers. By the arrival of the twentieth century, cook books are in great demand, as a result of increased literacy, more spare time and having more disposable income. The introduction of television gave us TV cookery programs and the demand for the spin-off recipe books. Which pretty much brings us up to date and the internet revolution, permitting everybody to search through thousands of recipes like those on the site you are now reading. |
We hope you enjoy this Apple & Turkey Salad ^ recipe.
