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		<title><![CDATA[Capon with chestnuts]]></title>
		<link>https://www.gourmandasia.com/recipe-by-dish-type/main-dishes/capon-chestnuts-2032.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
		<comments>https://www.gourmandasia.com/recipe-by-dish-type/main-dishes/capon-chestnuts-2032.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown#respond</comments>
		<pubDate>Wed, 26 Aug 2015 01:00:00 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[Main dishes]]></category>
		<category><![CDATA[Meat]]></category>
		<category><![CDATA[Menu de site]]></category>
		<category><![CDATA[Poultry]]></category>
		<guid isPermaLink="true">https://www.gourmandasia.com/recipe-by-dish-type/main-dishes/capon-chestnuts-2032.html</guid>
		<description><![CDATA[<p>Try our simple and traditional capon with chestnuts recipe</p>
<p>The post <a href="https://www.gourmandasia.com/recipe-by-dish-type/main-dishes/capon-chestnuts-2032.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown">Capon with chestnuts</a> appeared first on <a href="https://www.gourmandasia.com?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown">Gourmand Asia</a>.</p>
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								<content:encoded><![CDATA[&#60;p&#62;&#60;strong&#62;1.&#60;/strong&#62; Preheat oven to th.&#8201;7&#8201;&#8211;&#8201;210&#176;&#8201;C. Wash, dry and mince parsley. Peel and dice the carrots. Toss the carrots in salted boiling water and cook for 15 minutes. Drain and let cool at room temperature.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;2.&#60;/strong&#62; In a bowl, mix the ground veal, diced carrots, chopped parsley and one whole egg. Salt and pepper. Spoon the stuffing inside the capon and truss using kitchen twine. Place it in a baking pan, and&#160;drizzle&#160;2 tablespoons of olive oil over, pour the poultry broth in the bottom of the baking pan and roast for 2 hours, basting regularly.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;3.&#60;/strong&#62; 15 minutes before the end of the cooking, pour honey in a pan with 10 cl of water and bring to a boil over low heat. Add the &#60;a title=&#34;For the holiday season: chocolate and candied chestnuts b&#251;che de No&#235;l&#34; href=&#34;https://www.gourmandasia.com/recipe-by-product/sweets/holiday-season&#8230;-buche-de-noel-1987.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;chestnuts&#60;/a&#62; and cook for 15 minutes, stir to coat them with the honey mixture.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;4.&#60;/strong&#62; Heat the remaining oil in a frying pan and saut&#233; the wild&#60;a title=&#34;Find out how to make mushroom tempura&#34; href=&#34;https://www.gourmandasia.com/recipe-by-product/vegetables/find-make-mushroom-tempura-1495.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62; mushrooms &#60;/a&#62;for 5 minutes over high heat. Add salt and pepper.&#60;/p&#62; &#60;p&#62;&#60;strong&#62; 5.&#60;/strong&#62; Once cooked, transfer the capon in a dish , place the chestnuts and wild mushrooms&#160;around the capon. Baste with the cooking juice and decorate with some&#160;chervil leaves and gooseberry clusters. Serve immediately.&#60;/p&#62;  &#60;p&#62;You can replace the capon by a turkey&#60;/p&#62;  &#60;p&#62;&#60;em&#62;Photo credit: Sucr&#233; Sal&#233;&#60;/em&#62;&#60;/p&#62; &#60;p&#62;The post &#60;a href=&#34;https://www.gourmandasia.com/recipe-by-dish-type/main-dishes/capon-chestnuts-2032.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34;&#62;Capon with chestnuts&#60;/a&#62; appeared first on &#60;a href=&#34;https://www.gourmandasia.com?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34;&#62;Gourmand Asia&#60;/a&#62;.&#60;/p&#62;
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		<title><![CDATA[Poached guinea fowl with morels]]></title>
		<link>https://www.gourmandasia.com/recipe-by-product/poultry/poached-guinea-fowl-with-morels-9501.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
		<comments>https://www.gourmandasia.com/recipe-by-product/poultry/poached-guinea-fowl-with-morels-9501.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown#respond</comments>
		<pubDate>Thu, 16 Jul 2015 07:07:02 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[Main dishes]]></category>
		<category><![CDATA[Poultry]]></category>
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		<description><![CDATA[<p>For a gourmet meal or for special occasions, we recommend you to prepare a guinea fowl with morels. </p>
<p>The post <a href="https://www.gourmandasia.com/recipe-by-product/poultry/poached-guinea-fowl-with-morels-9501.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown">Poached guinea fowl with morels</a> appeared first on <a href="https://www.gourmandasia.com?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown">Gourmand Asia</a>.</p>
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								<content:encoded><![CDATA[&#60;p&#62;&#60;strong&#62;1.&#160;&#60;/strong&#62;The day before, heat 2 liters of water in a saucepan. Put the dried mushrooms in a bowl and pour the hot water over. Let soak overnight.&#160; The next day, place the &#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/poultry/cuisinez-pintade-fermiere-la-biere-blonde-931.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;guinea fowl&#60;/a&#62; in a large pot. Cover with cold water. Boil for 2 minutes. Drain the meat. Rinse under cold water then drain again. Drain the mushrooms. Peel and slice the carrots. Wash and slice the leek. W&#60;span title=&#34;Effilez et lavez la branche de c&#233;leri.&#38;lt;/p&#38;gt;&#38;lt;br /&#38;gt;&#38;lt;br /&#38;gt; &#38;lt;p&#38;gt;&#34;&#62;ash the celery stalk.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;2.&#160;&#60;/strong&#62;Rub the chicken with half a lemon. Brown in pan with butter. Sprinkle with flour. Pour the poultry stock. Add the sliced &#60;a href=&#34;https://www.gourmandasia.com/recipe-by-dish-type/desserts/carrot-cake-87.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;​​carrots&#60;/a&#62;, leek, celery, onions and &#60;em&#62;bouquet garni&#60;/em&#62;. Salt and pepper. Bring to a boil and skim. Cook for 1 hour. Remove the guinea fowl and carrots from the pot. Keep warm. Carve the meat. Strain the cooking broth. &#60;span title=&#34;Versez-le dans la cocotte et laissez r&#233;duire.&#38;lt;/p&#38;gt;&#38;lt;br /&#38;gt;&#38;lt;br /&#38;gt; &#38;lt;p&#38;gt;&#34;&#62;Pour it back into the pot and let reduce.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;3. &#60;/strong&#62;Add the yellow wine, cream, &#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/poultry/turkey-stuffed-morels-chestnuts-3243.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;morels&#60;/a&#62; and poultry pieces. Continue cooking for 20 minutes. Divide the mixture into the dishes and season with pepper.&#60;/p&#62;  &#60;p&#62;&#60;em&#62;Photo credit: Sucr&#233; Sal&#233;&#60;/em&#62;&#60;/p&#62;   &#60;p&#62;The post &#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/poultry/poached-guinea-fowl-with-morels-9501.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34;&#62;Poached guinea fowl with morels&#60;/a&#62; appeared first on &#60;a href=&#34;https://www.gourmandasia.com?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34;&#62;Gourmand Asia&#60;/a&#62;.&#60;/p&#62;
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		<title><![CDATA[Artichoke and parsley toasts]]></title>
		<link>https://www.gourmandasia.com/recipe-by-dish-type/appetizers/artichoke-and-parsley-toasts-3700.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
		<comments>https://www.gourmandasia.com/recipe-by-dish-type/appetizers/artichoke-and-parsley-toasts-3700.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown#respond</comments>
		<pubDate>Tue, 14 Jul 2015 02:09:26 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[Appetizers]]></category>
		<category><![CDATA[Vegetables]]></category>
		<guid isPermaLink="true">https://www.gourmandasia.com/recipe-by-dish-type/appetizers/artichoke-and-parsley-toasts-3700.html</guid>
		<description><![CDATA[<p>Gourmand Asia recommends you an easy recipe to prepare toasts with artichoke and parsley tapenade. You'll love it.</p>
<p>The post <a href="https://www.gourmandasia.com/recipe-by-dish-type/appetizers/artichoke-and-parsley-toasts-3700.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown">Artichoke and parsley toasts</a> appeared first on <a href="https://www.gourmandasia.com?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown">Gourmand Asia</a>.</p>
]]></description>												
								<content:encoded><![CDATA[&#60;p&#62;&#60;strong&#62;1.&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62;Drain the&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;&#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/poultry/sauteed-turkey-artichoke-hearts-beans-broad-beans-9692.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;artichoke hearts&#60;/a&#62;&#60;/span&#62;. &#60;span class=&#34;hps&#34; &#62;Wash the&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;parsley&#60;/span&#62;, dry &#60;span class=&#34;hps&#34; &#62;and chop&#60;/span&#62;.&#60;/p&#62;&#60;p&#62; &#60;strong&#62;2.&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62;Place the &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;artichoke hearts&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and &#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/vegetables/creamy-pea-soup-with-cilantro-and-lime-12714.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;cream&#60;/a&#62;&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;in the bowl of&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;a mixer.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Salt and pepper.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Mix&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;until a&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;smooth paste&#60;/span&#62;.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;3.&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62;Toast the&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;slices&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;of country bread&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;drizzle with&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;a&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;little olive oil&#60;/span&#62;. &#60;span class=&#34;hps&#34; &#62;Spread&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;artichoke cream&#60;/span&#62;. &#60;span class=&#34;hps&#34; &#62;Sprinkle with&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;parsley&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and serve immediately.&#60;/span&#62;&#60;/p&#62;  &#60;p&#62;&#60;em&#62;Photo credit: Sucr&#233; Sal&#233;&#60;/em&#62;&#60;/p&#62;   &#60;p&#62;The post &#60;a href=&#34;https://www.gourmandasia.com/recipe-by-dish-type/appetizers/artichoke-and-parsley-toasts-3700.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34;&#62;Artichoke and parsley toasts&#60;/a&#62; appeared first on &#60;a href=&#34;https://www.gourmandasia.com?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34;&#62;Gourmand Asia&#60;/a&#62;.&#60;/p&#62;
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		<title><![CDATA[Gnocchi with sage butter]]></title>
		<link>https://www.gourmandasia.com/recipe-by-product/starch/gnocchi-sage-butter-9759.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
		<comments>https://www.gourmandasia.com/recipe-by-product/starch/gnocchi-sage-butter-9759.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown#respond</comments>
		<pubDate>Tue, 07 Jul 2015 02:02:00 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[Main dishes]]></category>
		<category><![CDATA[Starch]]></category>
		<guid isPermaLink="true">https://www.gourmandasia.com/recipe-by-product/starch/gnocchi-sage-butter-9759.html</guid>
		<description><![CDATA[<p>Welcome to Italy! Gnocchi is a classic of Italian cuisine. Today, try the recipe for gnocchi with sage butter. Enjoy your meal!</p>
<p>The post <a href="https://www.gourmandasia.com/recipe-by-product/starch/gnocchi-sage-butter-9759.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown">Gnocchi with sage butter</a> appeared first on <a href="https://www.gourmandasia.com?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown">Gourmand Asia</a>.</p>
]]></description>												
								<content:encoded><![CDATA[&#60;p&#62;&#60;strong&#62;1.&#60;/strong&#62; Peel and wash the &#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/meat/meat-and-potato-pie-10773.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;potatoes&#60;/a&#62;. Cook them in salted boiling water for 20 minutes. Drain and mash to a puree. Stir 300 g of flour and egg yolk. Salt and pepper. &#60;span title=&#34;Travaillez le m&#233;lange jusqu&#039;&#224; obtention d&#039;une p&#226;te souple.&#38;lt;/p&#38;gt;&#38;lt;br /&#38;gt;&#38;lt;br /&#38;gt; &#38;lt;p&#38;gt;&#34;&#62;Work the mixture until a smooth paste.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;2.&#60;/strong&#62;&#160;Floured a work surface. Roll out the mixture, cut pieces of dough and roll them into small sausages of 1 cm in diameter. Cut every 2 cm to obtain regular sections. &#60;span title=&#34;Crantez-les l&#233;g&#232;rement &#224; la fourchette en les tenant entre vos mains farin&#233;es.&#38;lt;/p&#38;gt;&#38;lt;br /&#38;gt;&#38;lt;br /&#38;gt; &#38;lt;p&#38;gt;&#34;&#62;Press lightly a fork on it holding them between your floured hands.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;3.&#60;/strong&#62; Preheat the oven to th. &#60;span title=&#34;8 &#8211; 240 &#176;C.&#38;lt;/p&#38;gt;&#38;lt;br /&#38;gt;&#38;lt;br /&#38;gt; &#38;lt;p&#38;gt;&#34;&#62;8-240&#176;C.&#60;br /&#62; &#60;/p&#62; &#60;p&#62;&#60;strong&#62;4.&#60;/strong&#62; Immerse the gnocchi in salted boiling water. Let them come to the surface. Remove them with a slotted spoon and immediately place them into 6 small individual ovenproof dishes. &#60;span title=&#34;Saupoudrez-les de gruy&#232;re r&#226;p&#233;.&#38;lt;/p&#38;gt;&#38;lt;br /&#38;gt;&#38;lt;br /&#38;gt; &#38;lt;p&#38;gt;&#34;&#62;Sprinkle with grated cheese.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;5. &#60;/strong&#62;Wash and dry the sage leaves. Sprinkle gnocchi with butter and &#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/poultry/turkey-breast-apple-sage-9364.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;sage leaves&#60;/a&#62;. Bake for 15 minutes. Serve and enjoy.&#60;/p&#62; &#60;div id=&#34;gt-res-content&#34; class=&#34;almost_half_cell&#34;&#62;&#60;/div&#62; &#60;p&#62;The post &#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/starch/gnocchi-sage-butter-9759.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34;&#62;Gnocchi with sage butter&#60;/a&#62; appeared first on &#60;a href=&#34;https://www.gourmandasia.com?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34;&#62;Gourmand Asia&#60;/a&#62;.&#60;/p&#62;
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		<title><![CDATA[Turkey breast with apple and sage]]></title>
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		<pubDate>Fri, 03 Jul 2015 12:09:32 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[Main dishes]]></category>
		<category><![CDATA[Poultry]]></category>
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		<description><![CDATA[<p>Looking for a gourmet dish? Try this recipe for a turkey breast with apple and sage.</p>
<p>The post <a href="https://www.gourmandasia.com/recipe-by-product/poultry/turkey-breast-apple-sage-9364.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown">Turkey breast with apple and sage</a> appeared first on <a href="https://www.gourmandasia.com?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown">Gourmand Asia</a>.</p>
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								<content:encoded><![CDATA[&#60;p&#62;&#60;strong&#62;1.&#60;/strong&#62; Wash the apples. Scoop out with the core and slice. Sprinkle with lemon juice to avoid darkening. Set aside. Wash an orange. Grate the zest and peel. Segment with the blade of a knife. Set aside. &#60;span title=&#34;Pressez le jus de la seconde orange.&#38;lt;/p&#38;gt;&#38;lt;br /&#38;gt; &#38;lt;p&#38;gt;&#34;&#62;Squeeze the second orange.&#60;/p&#62; &#60;p&#62;&#60;strong title=&#34;Pressez le jus de la seconde orange.&#38;lt;/p&#38;gt;&#38;lt;br /&#38;gt; &#38;lt;p&#38;gt;&#34;&#62;2.&#60;/strong&#62; Heat 1 tablespoon of olive oil in a nonstick pan and fry the ham slices until golden and crispy. Drain on paper towels. Wipe the pan and heat the remaining olive oil. Place the&#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/poultry/turkey-pesto-panini-2663.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62; turkey&#60;/a&#62; breasts in the hot pan and cook for 3 minutes on each side. &#60;span title=&#34;Salez et poivrez.&#38;lt;/p&#38;gt;&#38;lt;br /&#38;gt; &#38;lt;p&#38;gt;&#34;&#62;Salt and pepper.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;3.&#60;/strong&#62;&#160;Remove the meat from the pan and deglaze with balsamic vinegar. Bring to a boil, scraping the bottom with a wooden spatula to loosen the juices. Pour the orange juice, salt and pepper. Add the zest and &#60;a href=&#34;https://www.gourmandasia.com/recipe-by-dish-type/desserts/chocolate-orange-samosas-15562.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;orange&#60;/a&#62; segments. &#60;span title=&#34;Maintenez sur feu doux &#224; couvert.&#38;lt;/p&#38;gt;&#38;lt;br /&#38;gt; &#38;lt;p&#38;gt;&#34;&#62;Keep on low heat, covered.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;4.&#160;&#60;/strong&#62;Wash, dry and thin out the parsley and sage. Place the meat on a work surface. Garnish with a slice of crispy ham, an apple slice and a few parsley leaves, then fold the scallops in half enclosing the filling. Place the remaining &#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/vegetables/savoury-tomato-sage-mozzarella-cake-8718.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;sage leaves&#60;/a&#62; and parsley on top. Place wooden toothpicks to keep them close. Put the turkey breasts back in the pan and continue cooking for 5 minutes, covered.&#60;/p&#62;   &#60;p&#62;&#60;em&#62;Photo credit: Sucr&#233; Sal&#233;&#60;/em&#62;&#60;/p&#62;  &#60;p&#62;The post &#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/poultry/turkey-breast-apple-sage-9364.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34;&#62;Turkey breast with apple and sage&#60;/a&#62; appeared first on &#60;a href=&#34;https://www.gourmandasia.com?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34;&#62;Gourmand Asia&#60;/a&#62;.&#60;/p&#62;
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		<title><![CDATA[Turkey apple stuffing]]></title>
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		<pubDate>Fri, 03 Jul 2015 04:09:10 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[Main dishes]]></category>
		<category><![CDATA[Poultry]]></category>
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		<description><![CDATA[<p>Discover the recipe for the classic year-end meal, a Christmas turkey stuffed with apples. Delightful!</p>
<p>The post <a href="https://www.gourmandasia.com/recipe-by-product/poultry/turkey-apple-stuffing-15737.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown">Turkey apple stuffing</a> appeared first on <a href="https://www.gourmandasia.com?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown">Gourmand Asia</a>.</p>
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								<content:encoded><![CDATA[ &#60;p&#62;&#60;strong&#62;1.&#60;/strong&#62; Season the inside and outside of the turkey with salt and pepper. Preheat the oven to th. &#60;span title=&#34;6/7 &#8211; 200 &#176;C&#60;/p&#62;&#60;br /&#62;&#60;br /&#62; &#60;p&#62;&#34;&#62;6/7 - 200&#176;C&#60;/p&#62; &#60;p&#62;&#60;strong&#62;2.&#60;/strong&#62; Prepare the stuffing: chop the onion and garlic. Heat the butter and make sweat onion and garlic. Peel the apples and dice. &#60;span title=&#34;Ajoutez les pistaches, 4 cuiller&#233;es &#224; soupe de sauce soja, du sel, du poivre et le gingembre.&#60;/p&#62;&#60;br /&#62;&#60;br /&#62; &#60;p&#62;&#34;&#62;Add the bread crumbs, &#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/sweets/pistachio-bites-2-7393.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;pistachios&#60;/a&#62;, 4 tablespoons of soy sauce, salt, pepper and ginger.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;3.&#60;/strong&#62; &#60;span class=&#34;&#34; lang=&#34;en&#34; &#62;Stuff the&#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/meat/roast-turkey-orange-spices-3241.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62; turkey&#60;/a&#62; with this mixture and &#60;/span&#62;truss using kitchen twine. Put in a baking dish, add 3 cups of water and bake for 2 hours. Baste several times with the pan juices. After 1 hour 30 minutes, flip the turkey. &#60;span title=&#34;10 minutes avant la fin de la cuisson, badigeonnez la dinde avec un m&#233;lange compos&#233; du miel et de 2 cuiller&#233;es de sauce soja.&#60;/p&#62;&#60;br /&#62;&#60;br /&#62; &#60;p&#62;&#34;&#62;10 minutes before the end of cooking, brush the turkey with a mixture of honey and 2 tablespoons soy sauce.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;4.&#60;/strong&#62;  Prepare the baked &#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/fruits/pommes-damour-love-apples-2201.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;apples&#60;/a&#62;: hollow out the fruits (without peeling). Mix the almond paste, raisins and amaretto. Garish the apples with this mixture. &#60;span title=&#34;D&#233;posez une noisette de beurre sur chacune et enfournez pour 20 minutes.&#60;/p&#62;&#60;br /&#62;&#60;br /&#62; &#60;p&#62;&#34;&#62;Put a knob of butter on each and bake for 20 minutes.&#60;/p&#62; &#60;p title=&#34;Servez la dinde avec les pommes cuites, accompagn&#233;e de pommes de terre rissol&#233;es.&#34;&#62;&#60;strong&#62;5.&#60;/strong&#62;  Prepare the sauce: mix 4 tablespoons of the hot cooking juices of the turkey with the poultry stock,...&#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/poultry/turkey-apple-stuffing-15737.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34;&#62;Read more on Gourmand Asia&#60;/a&#62;&#60;p&#62;The post &#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/poultry/turkey-apple-stuffing-15737.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34;&#62;Turkey apple stuffing&#60;/a&#62; appeared first on &#60;a href=&#34;https://www.gourmandasia.com?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34;&#62;Gourmand Asia&#60;/a&#62;.&#60;/p&#62;
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		<title><![CDATA[Turkey stuffed with morels and chestnuts]]></title>
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		<pubDate>Wed, 01 Jul 2015 03:34:43 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[Main dishes]]></category>
		<category><![CDATA[Poultry]]></category>
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		<description><![CDATA[<p>Turkey is not only for end-of-year celebrations. Here is a flavourful recipe to cook a stuffed turkey with morels and chestnuts. Feast yourself!</p>
<p>The post <a href="https://www.gourmandasia.com/recipe-by-product/poultry/turkey-stuffed-morels-chestnuts-3243.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown">Turkey stuffed with morels and chestnuts</a> appeared first on <a href="https://www.gourmandasia.com?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown">Gourmand Asia</a>.</p>
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								<content:encoded><![CDATA[ &#60;p&#62;&#60;strong&#62;1.&#60;/strong&#62;  Preheat the oven to th. 5/6 - 170&#176;C. Peel and slice the onions. Peel the &#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/sweets/tarte-tatin-2-13575.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;apple&#60;/a&#62;, cut into four, remove the heart and seeds and then cut each quarter into small dice. &#60;span title=&#34;Nettoyez les morilles, taillez-les en deux.&#60;/p&#62;&#60;br /&#62;&#60;br /&#62; &#60;p&#62;&#34;&#62;Wash the mushrooms, cut in half.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;2.&#60;/strong&#62;  Heat 3 tablespoons of oil in a pan and saute the mushrooms and onions. Then add the diced apples and chestnuts. Salt and pepper. &#60;span title=&#34;M&#233;langez et laissez cuire 5 minutes &#224; feu doux.&#60;/p&#62;&#60;br /&#62;&#60;br /&#62; &#60;p&#62;&#34;&#62;Stir and cook for 5 minutes over low heat.&#60;br /&#62; &#60;/p&#62; &#60;p&#62;&#60;strong&#62;3.&#60;/strong&#62; Stuff the &#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/poultry/turkey-and-fennel-quiche-19950.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;turkey&#60;/a&#62; in the mixture. Close the opening by sewing with kitchen string. Put the chicken in a baking dish, salt and pepper. &#60;span title=&#34;Versez dessus le reste d&#039;huile et enfournez pour 2 heures en arrosant r&#233;guli&#232;rement.&#60;/p&#62;&#60;br /&#62;&#60;br /&#62; &#60;p&#62;&#34;&#62;Pour the remaining oil and bake for 2 hours, basting regularly.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;4.&#60;/strong&#62; 30 minutes before the end of cooking the turkey, saute the chestnuts: rinse the &#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/vegetables/quinoa-with-mushrooms-and-fried-egg-10376.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;mushrooms&#60;/a&#62;, finely chop the hazelnuts. Heat oil in large nonstick skillet. Fry the bacon and add the chestnuts and hazelnuts. Continue cooking for 5 minutes, stirring. &#60;span title=&#34;Int&#233;grez les morilles, salez, poivrez et laissez cuire de nouveau 20 minutes &#224; feu doux.&#60;/p&#62;&#60;br /&#62;&#60;br /&#62; &#60;p&#62;&#34;&#62;Add in the morels, salt, pepper and cook for another 20 minutes on low heat.&#60;br /&#62; &#60;/p&#62; &#60;p&#62;&#60;strong&#62;5.&#60;/strong&#62; When removing from the oven, place the turkey in a dish with the sauteed &#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/sweets/chestnut-flour-pancakes-with-apples-5728.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34;...&#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/poultry/turkey-stuffed-morels-chestnuts-3243.html&#34;&#62;Read more on Gourmand Asia&#60;/a&#62;&#60;p&#62;The post &#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/poultry/turkey-stuffed-morels-chestnuts-3243.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34;&#62;Turkey stuffed with morels and chestnuts&#60;/a&#62; appeared first on &#60;a href=&#34;https://www.gourmandasia.com?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34;&#62;Gourmand Asia&#60;/a&#62;.&#60;/p&#62;
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		<title><![CDATA[Turkey and fennel quiche]]></title>
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		<pubDate>Wed, 24 Jun 2015 02:24:58 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[Main dishes]]></category>
		<category><![CDATA[Poultry]]></category>
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		<description><![CDATA[<p>For quiche lovers, follow our recipe with turkey and fennel. Easy and delightful.</p>
<p>The post <a href="https://www.gourmandasia.com/recipe-by-product/poultry/turkey-and-fennel-quiche-19950.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown">Turkey and fennel quiche</a> appeared first on <a href="https://www.gourmandasia.com?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown">Gourmand Asia</a>.</p>
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								<content:encoded><![CDATA[ &#60;p&#62;&#60;strong&#62;1.&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62;Wash and chop&#60;/span&#62; the &#60;span class=&#34;hps&#34; &#62;&#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/fish/tandoori-fish-fennel-1949.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;fennel&#60;/a&#62;.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Blanch for &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;10 minutes&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;in boiling salted&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;water.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Drain&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;well&#60;/span&#62;. Set aside.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;2.&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62;Dice&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;turkey breasts&#60;/span&#62;. &#60;span class=&#34;hps&#34; &#62;Saut&#233;&#60;/span&#62; for &#60;span class=&#34;hps&#34; &#62;5 minutes in&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;olive oil&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;with&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the chopped onion&#60;/span&#62;. &#60;span class=&#34;hps&#34; &#62;Add salt and pepper&#60;/span&#62;. &#60;span class=&#34;hps&#34; &#62;Preheat the oven to&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;210&#176;C&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;(th&#60;/span&#62;. &#60;span class=&#34;hps&#34; &#62;7).&#60;/span&#62;&#60;/p&#62; &#60;p&#62;&#60;strong&#62;3.&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62;In a bowl,&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;beat the eggs&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and cream&#60;/span&#62;. &#60;span class=&#34;hps&#34; &#62;Add salt and pepper&#60;/span&#62;. Place the dough in a tart pan. &#60;span class=&#34;hps&#34; &#62;Then distribute &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;the drained&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;fennel&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and &#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/meat/turkey-burger-with-tomatoes-10363.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;meat&#60;/a&#62;.&#60;/span&#62;&#60;/p&#62; &#60;p&#62;&#60;strong&#62;4.&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62;Cover with &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;the&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;cream/egg&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;mixture&#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Sprinkle with&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;grated cheese.&#60;/span&#62;&#60;/p&#62; &#60;p&#62;&#60;strong&#62;5.&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62;Bake for&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;30 minutes.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Serve with a&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;&#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/fish/mixed-greens-apple-salad-smoked-salmon-42.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;mixed...&#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/poultry/turkey-and-fennel-quiche-19950.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34;&#62;Read more on Gourmand Asia&#60;/a&#62;&#60;p&#62;The post &#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/poultry/turkey-and-fennel-quiche-19950.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34;&#62;Turkey and fennel quiche&#60;/a&#62; appeared first on &#60;a href=&#34;https://www.gourmandasia.com?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34;&#62;Gourmand Asia&#60;/a&#62;.&#60;/p&#62;
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		<title><![CDATA[Scrambled eggs with bell pepper and ham]]></title>
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		<pubDate>Sun, 21 Jun 2015 14:49:41 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[Main dishes]]></category>
		<category><![CDATA[Meat]]></category>
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		<description><![CDATA[<p>Breakfast anyone? Wake up to this scrambled eggs dish with bell peppers and ham</p>
<p>The post <a href="https://www.gourmandasia.com/recipe-by-product/meat/scrambled-eggs-bell-pepper-ham-9848.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown">Scrambled eggs with bell pepper and ham</a> appeared first on <a href="https://www.gourmandasia.com?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown">Gourmand Asia</a>.</p>
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								<content:encoded><![CDATA[&#60;p&#62;&#60;strong&#62;1&#60;/strong&#62;. Peel and chop the &#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/poultry/turkey-fillets-onions-yogurt-sauce-16414.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;onion&#60;/a&#62;. Wash the bell peppers. Cut them in two. Remove the seeds and the white filaments. Chop.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;2.&#60;/strong&#62; Fry the chopped onions with a little oil. Add the bell pepper. Pour the hot stock and cook for 30 minutes until everything is evaporated. Incorporate the Espelette pepper. Add the strips of ham. Add salt and pepper. Drizzle the olive oil.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;3&#60;/strong&#62;. Break the &#60;a href=&#34;https://www.gourmandasia.com/recipe-by-dish-type/main-dishes/mashed-potatoes-poached-eggs-ham-5849.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;eggs &#60;/a&#62;in a bowl and beat them. Pour in a pan over low heat and stir constantly until it starts to cook. Serve.&#60;/p&#62;  &#60;p&#62;&#60;em&#62;Photo credit : Sucr&#233; Sal&#233;&#60;/em&#62;&#60;/p&#62;    &#60;p&#62;The post &#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/meat/scrambled-eggs-bell-pepper-ham-9848.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34;&#62;Scrambled eggs with bell pepper and ham&#60;/a&#62; appeared first on &#60;a href=&#34;https://www.gourmandasia.com?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34;&#62;Gourmand Asia&#60;/a&#62;.&#60;/p&#62;
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		<title><![CDATA[Sautéed turkey with artichoke hearts, beans and broad beans]]></title>
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		<pubDate>Sun, 14 Jun 2015 15:54:15 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[Main dishes]]></category>
		<category><![CDATA[Poultry]]></category>
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		<description><![CDATA[<p>Make a sautéed and original veal ready after 20 minutes of preparation and 35 minutes of cooking.</p>
<p>The post <a href="https://www.gourmandasia.com/recipe-by-product/poultry/sauteed-turkey-artichoke-hearts-beans-broad-beans-9692.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown">Sautéed turkey with artichoke hearts, beans and broad beans</a> appeared first on <a href="https://www.gourmandasia.com?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown">Gourmand Asia</a>.</p>
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								<content:encoded><![CDATA[&#60;p&#62;&#60;strong&#62;1.&#60;/strong&#62; Chop the &#60;a href=&#34;https://www.gourmandasia.com/tips-and-coaching/choose-your-product/french-cellar-pairing-roast-turkey-croquettes-chestnuts-20475.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;turkey &#60;/a&#62;into strips. Peel the onions. Peel and chop the garlic. Wash and hull the green beans.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;2.&#60;/strong&#62; Immerse the broad beans and the green beans separately in boiling salt water for 5 minutes. Drain them. Remove the fine skin that covers the broad beans.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;3.&#60;/strong&#62; Heat the butter with a drizzle of oil in a pot. Place the chopped turkey in and brown it. Stir with a wooden spoon and add salt, pepper, turmeric and chill peppers. Remove the turkey and keep warm. Set aside.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;4.&#60;/strong&#62; Place the onions and &#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/starch/chickpeas-chorizo-garlic-16816.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;garlic &#60;/a&#62;in the pot. Add the artichoke hearts, the broad beans and the green beans. Leave them to saute for a few minutes while stirring. Add the vegetable stock. Cook for 15 minutes and add the turkey and the thyme. Continue to cook for 5 minutes. Serve.&#60;/p&#62;  &#60;p&#62;&#60;em&#62;&#160;&#60;/em&#62;&#60;/p&#62; &#60;p&#62;&#60;em&#62;Photo credit : Sucr&#233; Sal&#233;&#60;/em&#62;&#60;/p&#62;    &#60;p&#62;The post &#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/poultry/sauteed-turkey-artichoke-hearts-beans-broad-beans-9692.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34;&#62;Saut&#233;ed turkey with artichoke hearts, beans and broad beans&#60;/a&#62; appeared first on &#60;a href=&#34;https://www.gourmandasia.com?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34;&#62;Gourmand Asia&#60;/a&#62;.&#60;/p&#62;
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