The turkey stew is made with half a savory sauce base and half apple juice. It sounds a little weird and we did this as an experiment of sorts but it worked out really well. The stew takes a lot of time to cook (3 hours approximate) but we also made BBQ pork ribs. The hearty stew is served with slices of French loaf topped with Mozzarella cheese slices seared in olive oil.
You will need:
- Turkey drumstick
- Pork ribs
- Quail eggs
- La MASIA extra virgin olive oil
- Coat & Cook Honey and Soy Sauce marinate
- Heinz BIG N CHUNKY Stew
- PEEL FRESH apple juice
- Mozzarella cheese block
- BBQ sauce
- Baby carrots
- Portobello mushrooms
- Onions and garlic
- French loaf
Turkey drumsticks are huge – check out the sheer size of it.
The turkey drumstick will be the stock of the stew but we wanted the meat as well so we sliced the turkey drumstick with a knife, going sideways as to maximize the return on investment on this bird.
We started off by preparing the ingredients for the stew. Chop up the onions, garlic, potatoes and apples. The last two should be cubed and diced respectively. Put the baby carrots into the plate as well.
Next up, fry the onions and garlic in olive oil…
…and put in the slices of turkey to sear it for the stew.
Open the can of stew base and dump it into a suitable sized pot. DO NOT ADD WATER.
Throw in the rest of the ingredients except the quail eggs and Portobello mushrooms.
Boil 6 of the quail eggs (reserve the rest for the stew) and peel it.
You can also throw in the pasta at this time for the two birds with one stone thing (pardon the lame pun).
Pour in the apple juice in lieu of water – trust me on this. Add about 500 ml or so.
Chuck in all the rest of the ingredients and let the stew…well, stew for 2 hours.
Here’s the video!
This is where you cook the pork ribs. Marinate the pork ribs with Coat & Cook Honey and Soy Sauce and let it sit for a while.
Use olive oil to fry some onions and garlic and put in the pork ribs.
You don’t want to overcook the porcine goodness so flip every now and then and add BBQ sauce before serving.
After 2 hours (do check on the stew from time to time and remember to turn the heat down) put in a few slices of bread to thicken up the stew.
Add BBQ sauce and crack in the quail eggs…
…and the Portobello mushrooms.
Let it stew (you guessed it) for 30 more minutes with the lid on.
Crack the rest of the quail eggs in at this point. High cholesterol but adds a lot to the taste!
Chop up the French loaf to go with the stew and heat it with cheese slices on top of olive oil until the Mozzarella cheese melts.
Cook some pasta to garnish in the middle of the French loaf with melted cheese…
…and serve with the turkey stew with quail eggs, Portobello mushrooms and apples.
I’m telling you, it tastes DIVINE. It might be a bit sour but it’ll be nothing a bit of BBQ sauce can’t fix and the medley of sour, sweet and savory notes is something to experience. The stew is thick and full of turkey with quail egg and apple surprises!