CHEFS mallorca gourmet

Ingredients: 1 turkey 4 – 6 kg, cut to pieces olive oil 2 onions 2 tomatoes 1 cup of white wine 100 g dried plums 50 g pine nuts 1 leaf of laurel 1 kg potatoes 100 g almonds Salt and pepper Oregano Preparation: Season the turkey with salt and pepper and fry it in a Mallorquin clay pot, when nice and golden add finely sliced onion and chopped tomatoes and stir well. Add garlic, laurel, pine nuts, dried plums, white wine and oregano. Cover the turkey with sufficient water and let it simmer at low heat. Cut the potatoes into cubes and fry them seperately with salt. Pestle the almonds, add themtogetherwith thepotatoes to the pot cooking it all 15 minutes, seasoning it to taste, leave it another half hour before serving and which will intensify it’s taste. Bon appetit! It’s name on our islands alludes to it’s origin: “Indiot” or “gall d’ Indies”. Once in Europe it spread quickly forming local breeds, for example the “l’Indiot mallorquí”, which from the start has been more than popular, proven by the turkeys rapid incorporation into the islands’ cuisine. The black “Indiot” is considered to be highly appreciated and the most autochthonal on the island, it’s biggest competition is the French white turkey. The tradition continues, even if the impression of the farmer breeding their turkeys loose on their possessions is a pure memento. The recipe’s elaboration requires time and sensibility. Antonia Rigo Rigo dedicated her time, the skillfullness she has been having for many years. Weihnachtspute “Escaldums” Die Escaldums vom Truthahn ist ein Weihnachtsgericht, das unseren Grosseltern in Erinnerung ist und uns in die Zeiten zurückbringt, in denen es Tradition war einen Truthahn auf der Feria von Santo Tomás, eine der wenigen, die in Palma gefeiert wurden, zu kaufen. Der Truthahn wurde schliesslich zu einem der wichtigsten Weihnachtsgerichte. Die Feria Santo Tomás wurde bei der Puerta Sant Antoni errichtet, vorher noch bei “Ses Enramades”, wo auch alle Hotels waren, die später zum Sitz der Transportfirmen wurden, die von dort die Dörfer bereisten. Santanyí magazine ···80