Subj : St. Martin 02
To   : All
From : Dave Drum
Date : Mon Apr 12 2021 16:54:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: St. Martin's Day Feast
 Categories: Poultry, Vegetables, Dairy, Fruits, Breads
      Yield: 4 Servings
 
MMMMM---------------------------MLINCI--------------------------------
    200 g  Spelt flour
      1    Egg yolk
     10 g  Olive oil
      1 tb Milk
           Salt & thyme
           Warm water

MMMMM------------------------RED CABBAGE-----------------------------
      1 sm Onion
   3/16 md Red cabbage
    1/2    Apple
           Cloves
           Lemon juice
           Salt

MMMMM-------------------STUFFED TURKEY BREAST------------------------
    100 g  Turkey fillet
      4    Dried plums
           Olive oil
           Salt
 
  MLINCI: Heat the oven to 180ºC/360ºF.
  
  Place all ingredients in a large bowl and knead into
  soft dough. Divide into four balls and roll each one out
  to about 2 or 3 mm thick. Place on a baking tray with
  baking paper and bake for 15 minutes or until bubbles
  start to form and turn slightly brown-ish (turn the heat
  up to 220ºC/425ºF for the last 4 minutes).
  
  Let cool completely, then break into small pieces and
  store.
  
  When ready to serve, pour warm vegetable stock over
  mlinci and let sit. Drain any extra liquid and serve.
  
  RED CABBAGE: Slice the cabbage in desired sized pieces
  and cover with some lemon juice. Peel and grate the
  apple and cover with remaining lemon juice.
  
  In a medium pan with olive oil, cook the onions until
  translucent. Pour over some vegetable stock and add the
  cabbage. Season with salt and cloves and cover.
  
  After 10 minutes, add the apples and cook for additional
  10 minutes or longer, if you want the cabbage to be less
  crunchy.
  
  STUFFED TURKEY BREAST: Using a knife, cut a whole in the
  meat to form a pocket for the plums. Stuff with dried
  plums and seal with toothpicks.
  
  In a medium pan girll the meat on some olive oil on both
  sides. The time of grilling depends on the thickness of
  your fillet.
  
  SERVING: Slice the meat into 1 cm thick strips and serve
  with soft mlinci and warm sweet red cabbage. And of
  course some wine!
  
  Servings: 1  person
  
  RECIPE FROM: http://ursalicious.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Tricuits are what the insides of a scareceow taste like.
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