Turkey Satsivi
Satsivi is a typical Georgian poultry recipe. It’s a dish that’s served in a rich, nut-based sauce that is usually served cold but is equally popular when served warm. Ideally, it’s preferable to use turkey parts which are “on the bone” to make a flavourful stock.
Ingredients
- 1 turkey breast with or without the bone
- 1 carrot
- 1 onion
- 4 cloves
- 1 celery branch
- 2 bay leaves
- 1 tsp peppercorns
- 4 Tbsp stock fat OR vegetable oil
- 2 large onions, chopped
- 2 Tbsp marigold petals
- 2 Tbsp khmeli suneli
- 2 Tbsp cinnamon
- 1 tsp pepper
- Ground Cayenne, to taste
- 4 cups Walnuts
- 4 garlic cloves
- 4 Tbsp wine vinegar
- Salt to taste
- 3 Tbsp nut oil (opt.)
Method
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1
Place the turkey breast in a large casserole and cover with cold water. Bring to a boil and skim. Add the carrot, the colve-picked onion, celery branch, bay leaves and peppercorns.
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2
Reduce the heat and simmer lightly for 1h30. Turn off the heat and let rest.
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3
Heat a pan on medium. Skim off 4 Tbsp of turkey fat from the stock and pour into the pan. If necessary, add a little vegetable oil.
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4
Add the onion and brown lightly, stirring often. Set aside.
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5
Grind the marigold petals, khmeli suneli, cinnamon, pepper and cayenne in an electric grinder or mortar.
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6
Place the nuts, ground spices, onions and garlic in a blender and grind finely.
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7
Pour vinegar and salt into the blender. Mix well.
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8
Incorporate about 4 cups of warm turkey stock gradually, on low speed to obtain a creamy sauce. The amount of liquid may vary, the outcome should be a thick sauce that coats well. Taste and adjust the salt and pepper to your taste.
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9
Put the sauce in a casserole and reheat, without bringing to a boil.
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10
Slice the turkey. Place the slices in a deep dish. Pour on the sauce.
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11
Decorate using the marigold petals and a drizzle of nut oil.
