Try this Baked Tamarind And Seed-Crusted Turkey Leg recipe, or contribute your own.
Suggest a better descriptionIf using tamarind pods, peel them and extract the fruits. Place tamarind fruit in a small saucepan with enough water to cover by an inch. Cook over medium-low heat, covered, until soft, about 30 minutes. Drain, reserving the cooking water. Mash and then push through a strainer, discarding the seeds and strings. Reserve the pulp, which should measure about 1/2 cup, and add to that 1/2 cup of the reserved cooking liquid. (Or, if using tamarind paste, combine pulp and water in a small saucepan, bring to the simmer, and push through a sieve to remove seeds. Reserve resultant puree, which should measure about 1 cup.) In a small dry skillet, toast sesame and cumin seeds over medium-low heat until fragrant and lightly colored, about 2 minutes. Place in small bowl and add celery seeds, cracked black pepper, and cayenne pepper. Stir to combine and set aside. Drop shallots and garlic through top of blender with the motor running. Add spice and whirl to pulverize slightly. Add tamarind, honey, Worcestershire, and oil and blend thoroughly. Rub marinade evenly on turkey leg and let marinate in refrigerator 3 hours or overnight. Preheat oven to 375 degrees. Remove turkey leg from refrigerator and season evenly on all sides with salt. Place on rack set inside roasting pan. Pour 1/4-inch of water into the bottom of roasting pan. Cover roasting pan with foil and roast for 40 minutes. Remove the foil and continue to cook 20 to 50 minutes, until fork inserted in meat slips out easily or instant-read thermometer inserted in thickest part of joint measures 165 degrees. Remove leg from oven, let cool and shred meat. This recipe yields ?? servings. Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6324 broadcast 12-13 1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 12-14-1996 Recipe by: Susan Feniger and Mary Sue Milliken
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Serving Size: 1 Serving (1179g) | ||
Recipe Makes: 1 | ||
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Calories: 2274 | ||
Calories from Fat: 1028 (45%) | ||
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Amt Per Serving | % DV | |
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Total Fat 114.2g | 152 % | |
Saturated Fat 22.8g | 114 % | |
Monounsaturated Fat 49.3g | ||
Polyunsanturated Fat 33.8g | ||
Cholesterol 579.4mg | 178 % | |
Sodium 5455mg | 188 % | |
Potassium 4119mg | 108 % | |
Total Carbohydrate 146.8g | 43 % | |
Dietary Fiber 15.9g | 64 % | |
Sugars, other 130.9g | ||
Protein 176g | 251 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2274
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