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Curry of turkey leg with basmati rice of baked pineapple
RECIPE OF THE CHEF ANTÓNIO LATAS FOR 4 PEOPLE


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Ingredients

1 turkey leg
1.5 dl of olive oil
1 medium onion
2 garlic cloves
0.5 dl tomato pulp
0,5 l of whole milk
150g of grated coconut
2 dl of cooking creams
300g of Basmati rice
50g of butter
100g of pineapple
0.5 dl of white wine
Curry powder as needed
Salt as needed



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Preparation

Debone the leg and cut into not very large pieces; season with curry and salt. In a covered pan, place the olive oil and the chopped onion and let brown.
Add the meat and let cook for some minutes. Add the wine and curry until it gets the desired colour and taste.
Add the coconut milk, the tomato pulp, the peeled garlic cloves and the creams. Leave it to cook in soft heat, add water if needed until the meat is well cooked.
Rectify the seasoning.
Cook the rice with water and salt and once it is cooked drain and keep it.
Cut the pineapple and place at the oven (approx. 15 min. at 220C). Once it is as desired, take it off.
In a frying pan, melt the butter and toss the rice with the pineapple and salt as needed.
To serve, top the rice with the curry and the curry with coconut. Garnish with edible flowers.


Fresh and baked turkey sausages with rosemary and garlic risotto
RECIPE OF THE CHEF ANTÓNIO LATAS FOR 4 PEOPLE


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Ingredients

12 turkey sausages (approx. 600g)
1 sprig of fresh rosemary
2 dl olive oil
Salt and ground black pepper as needed
1 medium onion
6 garlic cloves
300g of risotto
50g of grated parmesan
40g of salted butter
0.5 dl of white wine
1 sprig of parsley
1 dl of cream



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Preparation

Season the sausages with salt, pepper, rosemary and a dash of olive oil.
Mince them with a fork and place in the oven at 180°C for approx. 20 min.
Chop the onion and 2 garlic cloves and toss in a covered pan with olive oil previously heated.
Add the risotto and let it fry for about 3 min.
Refresh with the white wine, always stirring, and add warm water with the other garlic cloves and a pinch of salt.
When the Risotto is baked, fold in the cream letting it
boil for 2 min.
Take it off and coat with the parmesan, the butter and the finely chopped parsley.
Rectify the seasoning and serve with the sausages.


Turkey burger with grilled mushrooms and fries
RECIPE OF THE CHEF ANTÓNIO LATAS FOR 4 PEOPLE


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Ingredients

8 turkey burgers (approx. 600g)
1 dl of olive oil
2 garlic cloves
Salt and ground black pepper as needed
200g of Paris fresh mushrooms
Frying oil as needed
4 medium potatoes
Fresh basil leaves



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Preparation

Season the turkey burgers with salt and pepper.
Wash the mushrooms and cut them into thick slices.
Peel the potatoes and cut them into thick sticks.
Chop the garlic cloves and add to the olive oil.
Fry the burgers in a non-stick frying pan with a dash of
olive oil.
Grill the mushrooms and add to the olive oil with garlic, adding the chopped basil and rest it for 5 minutes in order to absorb the flavour of the aromatic herb.
Fry the potatoes and serve with the burgers topping them with the mushrooms.


Turkey kebabs and grilled strawberries with a salad of different lettuces
and lemon vinaigrette
RECIPE OF THE CHEF ANTÓNIO LATAS FOR 4 PEOPLE


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Ingredients

4 turkey kebabs
8 large strawberries
1 dl lemon juice
1 teaspoon of mustard
2 dl virgin olive oil
Different lettuces as needed
Black pepper as needed
Salt as needed



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Preparation

Season the kebabs with salt and ground pepper.
Cut the strawberries in half.
Place the lemon juice, the mustard, the salt, the pepper and the dash of olive oil in a mixing glass until the vinaigrette
is thick.
Grill the kebabs and the strawberries but only 1 minute on each side.
Wash and pluck the lettuces.
Serve the kebab with the strawberries on top, with a salad seasoned with the lemon vinaigrette.
Garnish with fresh aromatic herbs.


Turkey stroganoff
RECIPE OF THE CHEF ANTÓNIO LATAS FOR 4 PEOPLE


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Ingredients

4 turkey steaks (approx. 600g)
1 dl of olive oil
2 garlic cloves
100g of mushrooms
0.5 dl of white wine
2.5 dl cooking creams
50g of salted butter
300g of “carolino” rice
Black pepper as needed
Salt as needed



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Preparation

Slice each one of the steaks in 3 equal parts in a rectangle shape. Season with salt and pepper.
Cook the rice in plenty of water and salt and drain it.
In a frying pan, fry the meat in hot olive oil, take it off and fry the garlic previously chopped in the same frying pan. Brown and add the laminated mushrooms.
Refresh with white wine and reduce slightly.
Add the creams and the butter and let it thicken. Add the rice and let it cook until it is creamy. Rectify the seasoning.
Serve the meat with rice in layers.
Garnish with edible flowers.


Baked turkey croquettes with black sesame seeds and spaghetti with parsley
RECIPE OF THE CHEF ANTÓNIO LATAS FOR 4 PEOPLE


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Ingredients

600g of minced meat from turkey
Salt and ground black pepper as needed
1 sprig of coriander
1 egg
100g black sesame seeds
1 medium lemon
500g of fresh spaghetti
1 bunch of parsley
2 garlic cloves
1.5 dl of olive oil



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Preparation

Put the meat seasoned with salt and pepper in a bowl; add the egg, the chopped coriander and the lemon juice. Mix it well and shape into small balls as croquettes.
Coat the croquettes with the sesame seeds and place them in a baking tray, greased with a dash of olive oil. Place in the oven at 180 °C for about 20 min. until cooked.
Cook the pasta following the instructions on the package. After baking, toss in a non-stick pan with olive oil, the garlic and the parsley already minced in a blender. Rectify the parsley and the pepper.
Serve the croquettes with the spaghetti.


Turkey roti with phyllo and baked apple with raisins and pine nuts risotto
RECIPE OF THE CHEF ANTÓNIO LATAS FOR 4 PEOPLE


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Ingredients

1 turkey roti (approx. 600g)
4 phyllo sheets
150g of lightly salted butter
2 reinettes
Salt and ground black pepper as needed
50g of granulated sugar
Cinnamon powder as needed
1 medium onion
1 dl of olive oil
2 garlic cloves
300g risotto
50g of grated and fresh parmesan
50g of pine nuts
50g of raisins
0.5 dl of white wine



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Preparation

Season the roti with salt, pepper and a dash of olive oil and place at the oven at 200C for about 1h.
In other tray, place the apples peeled, without stones and sprinkled with sugar and cinnamon until they are baked. Leave to cool.
When the meat is cooked, leave it to cool in order to work the dough.
Grease the phyllo sheets with soft butter so that the pasta does not get dry and gets crispy. Overlap them in order to form a rectangle large enough to cover the roti.
Place the Roti at the centre of the phyllo and cover it with the baked apple. Fold the sheets to obtain a large pastry. Place in the oven for about 10-15 min.
Toss the onion and the chopped garlic with olive oil. After the onion gets brown, place the risotto and let it fry for 5 min.; add the white wine and warm water gradually, always stirring. Once the risotto is baked, add the raisins and let it boil for some minutes.
Take it off and add the parmesan, 50g of butter and the pine nuts.
Serve the roti sliced with the risotto