Up For A Chat18 Apr 2016

UC 177: Talking Organic Turkeys

Kim and Cyndi have the opportunity to talk to the Turkey Man – Ewart Sylvester from GreenAg Organic Free Range Turkeys. A man with a great passion and knowledge about the poultry industry, the good the bad and the very ugly. He has his own free range organic turkey farm which Cyndi has visited and enjoyed the gobbling turkeys. Listen in and make a stand to support these farmers who are passionate about their animals and have animal husbandry that is healthy for the turkey and the humans who choose to consume them.

Cyndi’s Turkey Liver Pate 1 garlic clove – crushed 1 medium onion – finely chopped 500gms of chopped turkey livers (white removed) soaked in milk for 20 minutes in the fridge and then rinsed and pat dried 250gms of organic butter + 1 TBS 100ml cream 1 tsp seaweed salt lots of freshly ground black pepper 1 tsp All spice 3 TBS fresh corriander 50 ml of brandy or cointreau Topping Ingredients ground Black Pepper 1 TBS Gelatine ½ cup of hot water (not boiling) Method 1. Saute the garlic and onion in 1 TBS butter until translucent 2. Add the chopped turkey livers and cook for 6 minutes 3. Place the cooked onion, garlic and turkey into a blender (or if using the thermomix just add the rest of the ingredients) 4. Add the rest of the turkey pate ingredients and blend until very smooth (the butter will melt in the mixing process) 5. Divide the mixture into ramekin dishes and place in the fridge overnight covered 6. In the morning sprinkle the top of each pate liberally with pepper 7. mix the hot water and gelatine together and stir until gelatine has dissolved 8. Now top each pate dish with about 1mm thick of gelatine 9. place back into the fridge to set 10. Serve with carrot, cucumber and red pepper sticks or just scoop with a spoon. Delicious.

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