Turkey stew with quail eggs, Portobello mushrooms and apples

stew start

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:

ingredients

  • 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
  • Potatoes
  • Baby carrots
  • Portobello mushrooms
  • Onions and garlic
  • Apple
  • French loaf

turkey drum size

Turkey drumsticks are huge – check out the sheer size of it.

turkey drum slice

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.

sliced turkey

Mmm…

apple

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.

pre stew

Next up, fry the onions and garlic in olive oil…

fry turkey

…and put in the slices of turkey to sear it for the stew.

stew base

Open the can of stew base and dump it into a suitable sized pot. DO NOT ADD WATER.

stew progress

Throw in the rest of the ingredients except the quail eggs and Portobello mushrooms.

quail eggs boil

Boil 6 of the quail eggs (reserve the rest for the stew) and peel it.

turkey drum

You can also throw in the pasta at this time for the two birds with one stone thing (pardon the lame pun).

add apple juice

Pour in the apple juice in lieu of water – trust me on this. Add about 500 ml or so.

turkey stew

Chuck in all the rest of the ingredients and let the stew…well, stew for 2 hours.

Here’s the video!

marinade

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.

fry pork ribs

Use olive oil to fry some onions and garlic and put in the pork ribs.

pork ribs done

You don’t want to overcook the porcine goodness so flip every now and then and add BBQ sauce before serving.

thicken stew

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.

quail eggs crack

Add BBQ sauce and crack in the quail eggs…

mushrooms

…and the Portobello mushrooms.

stewing

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!

bread stew

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.

melted french loaf cheese

Cook some pasta to garnish in the middle of the French loaf with melted cheese…

serving

…and serve with the turkey stew with quail eggs, Portobello mushrooms and apples.

stew end

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!

Nasi lemak with quail eggs

nasi_lemak_quail_eggs.jpg

Nasi lemak with quail eggs. Makes for a good dinner, especially with ayam goreng panas:

ayam_goreng_panas.jpg

Must be a drumstick though…gotta be that.

I have a feeling I’m starting to move away from my happy happy joy
joy blog posts to appeal to the masses with the obligatory “Thank you
please come again” polite reply for every comment into a somewhat
sarcastic and generally less palatable online personality. This may be
a permanent transfiguration or just a temporary phase, in the case of
the former, I shall join the ranks of jaded and old skool bloggers, in
the case of the latter, just bear with me. ;) I could manage that
emoticon so fear not, I think it’s the latter, so yeah, I shall be less
than my usual cheery (to you anyway) self for a while and sixthseal.com
would be back in force (or something to that effect) in due time!
Regardless, nasi lemak with quail eggs and steamy hot fried chicken
still makes good dinner.

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