It’s food time! I have quite a lot of hobbies, one of it is cooking. Yeah, I really like to cook. And I like to persuade people to do more real cooking instead of using deepfried food. So, for a start, I’d like to share this recipe with you I improvised today: Mushroom and Turkey Hen Ragout in red wine with Spätzle.
Ingredients for two persons:
400 g of Turkey Hen cuttings (preferably breast)
4 big Champignons
200 g of Chanterelle mushrooms
100 ml of creme
Some dry red wine
400 g of dried Spätzle
200 ml of Maggi clear broth (you could also use real Turkey stock)
- cut the turkey into small stripes, like 2 cm x 1 cm. The thinner, the better.
- chop the scallops
- slice the mushros into small pieces as well.
- Heat up a pan at full throtle and put some oil in it
- Start boiling 3 litres of slighty salted water for the Spätzle
- Fry the turkey until it developed some brownish colour
- Now add some the scallops and mushrooms – let it fry for a minute – put more into it – fry again – basically don’t fry them at once so that the pan doesn’t cool down to much.
- The water for the Spätzle should be boiling down, put the Spätzle in at let it slowly cook for 10 – 12 minutes.
- In the meantime, put the red wine into the ragout after your taste; I used about 100 ml of a very nice 2006 Bordeaux by Baron Rothschild (4.90 Euros the bottle)
- Reduct the ragout, add the creme. If the ragout is still to liquid, bond it with flour or sauce thickener.
- When the Spätzle are done the ragout should be done too.
- Serve with the red wine.