Brining the turkey as called for in the recipe is very popular by many chefs today, although I have been using it for many years. It is an age-old technique and it really makes the meat juicier and succulent, particularly the white meat (try it with other poultry and pork too). Visit my website www.napastyle.com for the accompanying suggested recipes.
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Shellfish and citrus are a natural especially at this time of the year as we are in prime citrus season. Look for seasonal citrus like tangerines in addition to the recommended citrus. The recipe calls for jumbo prawns, but the most important thing here is not the size but the freshness. Please buy whatever size prawn (shrimp) is of the best quality. If you don’t have time to make the fennel spice rub, you can find it on the www.napastyle.com website.
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Be sure to let the roast rest just as the recipe calls for. By letting meats rest for about 10 minutes after cooking, you will find that they are much juicier when you cut into them. To purchase the toasted spice rub please visit www.napastyle.com
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Be sure to let the roast rest just as the recipe calls for. By letting meats rest for about 10 minutes after cooking, you will find that they are much juicier when you cut into them. Make the toasted spice blend yourself or if you are short on time visit www.napastyle.com.
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This dish embodies the contradictions of late winter in Northern California. The deep flavors of the roasted beets and onions contrast with the cool orange and fresh coriander. If you are not a big fan of coriander or as it is sometimes better known cilantro, try this salad with fresh basil. I dare say it might even work better!
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