Stews and Ragouts in general by Carlos Mirasierras
2 carrots
1 green pepper
1 tomato
1 glass of red wine
water
olive oil
salt
black pepper
parsley
Preparation:
Clean and chop the leeks, carrots , green pepper and onion. Put everything in a large
fry pan with a little oil . Let it cook on medium heat until the vegetables are poached.
Add the diced tomatoes and go on simmering.
Salt and pepper the turkey drumsticks and brown them in a pan with a little oil. Add the
drumsticks to the vegetables; pour in the red wine and a splash of water, and cook for
30 minutes.
Remove the drumsticks and process the sauce with a electric mixer. Strain the sauce,
return it to the pan and reduce the sauce for 8-10 minutes, and add again the turkey
thighs .
Cut out small balls of melon, or cut it into dice, and sauté the melon pieces in a little oil.
Serve the drumstick accompanied by the melon balls/dice, and dress the turkey meat
with some of the cooking sauce. Finally, garnish with a sprig of parsley.
Advice:
To check the ripening of melons press both ends of the piece and if it gives, then it is
ripe.
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Braised Chicken with Mushrooms and Potatoes.......Code04

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