Friday, 20 November 2015

Escaldums (Spanish Turkey Stew with Almonds) - Hob, Instant Pot and Pressure Cooker Methods

- 500 g diced turkey breast,1 tablespoon extra virgin olive oil or oil of your choice, 1 large onion, 2 garlic cloves, 125 ml dry white wine, 125 ml chicken stock (I used the Quirky cooking paste with 125 ml water), 3 vine-ripened tomatoes, 40 g almonds, plus a handful for serving, 1 bay leaf, Salt and black pepper
Escaldums is a dish typical of Majorca, Balearic Islands, Spain. It is traditionally made with poultry and, as is common with regional food, it has endless variations depending on who you ask, some people add pine nuts, some almonds, some prunes or sultanas and many marjoram so feel free to use this as a base for your own creation and then come to tell me what you did with it and if it worked well.

I love this one (with turkey, almond and tomatoes) for its simplicity. You could serve it with vegetables, boiled potatoes, mashed potatoes or rice but a steaming bowl with a nice slice of crusty bread does it for me.

You could of course prepare this in your slow cooker, or on the hob (I include instructions for the latter), just make sure you let it cook until the turkey is very very tender. What I loved about the pressure cooked version is that the turkey wasn’t at all rubbery, win!

Below I provide the Instant Pot instructions as that is my pressure cooker (do not miss the awesome Feisty Tapas Instant Pot offer running until 30th November 2015, you will save a ton of money, more details here). The biggest difference between an Instant Pot and a conventional stove-top pressure cooker is that you don’t have to wait around for it to start hissing so that you know it’s got to pressure, then set the timer on your phone or kitchen, then run to it when the timer goes off if it needs quick release. In fact the Instant Pot doesn’t hiss. You programme the Instant Pot, walk away, it gets to pressure on its own, starts the countdown of the programmed time on its own and, at the end, it goes automatically to the Keep Warm function and your meal is ready when you are ready to eat it.

If you want to make this dish in a conventional pressure cooker, just hang around until you hear the hissing when it comes to the pressure cooking stage and do what you usually do on your pressure cooker for the number of minutes stated. Simples.

By the way, we now have a Feisty Tapas newsletter, make sure you sign up!

Ready for the recipe?

Escaldums (Spanish Almond and Tomato Turkey Stew)

- 500 g diced turkey breast, not too small, you want good chunks as it will shrink

- 1 tablespoon extra virgin olive oil or oil of your choice

- 1 large onion, peeled and finely chopped
- 2 garlic cloves, peeled and finely chopped

- 125 ml dry white wine
- 125 ml chicken stock (I used the Quirky cooking paste with 125 ml water)
- 3 vine-ripened tomatoes, chopped coarsely, you can always use 4 or so tablespoons of tinned chopped tomatoes but fresh really do work well
- 40 g almonds, plus a handful for serving
- 1 bay leaf
- Salt and black pepper

Instant Pot

1. Press the Sauté button, use the Adjust button to set it to High, add the olive oil and brown the turkey until golden. Reserve.

2. Press the Cancel button and then the Sauté button to sweat the chopped onion and garlic (I do 5 seconds on speed 5 in Thermie) for 2-3 minutes, stirring regularly.

3. Add the 125 ml dry white wine, 125 ml chicken stock, 3 chopped vine-ripened tomatoes, 40 g almonds, 1 bay leaf, salt and black pepper, stir well and sauté for a couple of minutes then blend to achieve a coarse sauce, you want it to have a bit of bite (3 seconds, speed 7 in Thermie). Obviously if you prefer a smooth sauce go for it but, with the almonds, it’s nice to go for a bit of bite. If you don't have a blender, never mind, the sauce will be nice anyway.

4. Add the sauce and the reserved turkey back to the pot, press the Poultry button: 15 minutes, natural release.

Serve with a nice chunk of bread to dip in the sauce.

On the hob


1. In a large frying pan, casserole, cast iron dish or whatever you have really, let’s not get fussy: heat the olive oil on a high heat and brown the turkey until golden. Reserve.

2. Reduce the heat and add the onion and garlic and sweat for a few minutes until golden, stirring regularly.

3. Add the 125 ml dry white wine, 125 ml chicken stock, 3 chopped vine-ripened tomatoes, 40 g almonds, 1 bay leaf, salt and black pepper, stir well and sauté for a few minutes then blend to achieve a coarse sauce, you want it to have a bit of bite (3 seconds, speed 7 in Thermie). Obviously if you prefer a smooth sauce go for it but, with the almonds, it’s nice to go for a bit of bite.

4. Add the sauce and the reserved turkey back to the pot, reduce the heat and let it simmer until the turkey is very tender (this may take anywhere between 30 and 50 minutes), do keep checking.

Serve with a nice chunk of bread to dip in the sauce.

- 500 g diced turkey breast,1 tablespoon extra virgin olive oil or oil of your choice, 1 large onion, 2 garlic cloves, 125 ml dry white wine, 125 ml chicken stock (I used the Quirky cooking paste with 125 ml water), 3 vine-ripened tomatoes, 40 g almonds, plus a handful for serving, 1 bay leaf, Salt and black pepper







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