Glazed turkey leg

Name: Glazed turkey leg
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Ingredients: 1.3 kg Turkey leg; 1 TABLESPOON clarified butter; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 can(s) (850 ml) peeled tomatoes; 2 Bay leaves; 1 chili pepper; 2 TABLESPOONS Mustard; 1 TABLESPOON Honey; 1 kg Potatoes; 2 can(s) (425 ml each) Kidney Beans; 1 can(s) (425 ml) Vegetable corn; 7-10 Tbsp Parsley; 7-10 Tbsp Grease

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 4

1.3 kg Turkey leg
1 TABLESPOON clarified butter
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 can(s) (850 ml) peeled tomatoes
2 Bay leaves
1 chili pepper
2 TABLESPOONS Mustard
1 TABLESPOON Honey
1 kg Potatoes
2 can(s) (425 ml each) Kidney Beans
1 can(s) (425 ml) Vegetable corn
7-10 Tbsp Parsley
7-10 Tbsp Grease

Directions

1
Wash the leg and dab dry. Fry in hot lard on each side until crispy. Season with salt and pepper. Chop the tomatoes while still in the tin. Deglaze leg with canned tomatoes and 1/2 litre water.
2
Add bay leaf and chilli pepper. Cover and stew for about 50 minutes. Then remove the leg from the sauce. Mix mustard and honey and spread on top. In the meantime peel, wash and slice the potatoes. Put the leg and potatoes on a greased baking tray. Season potatoes with salt. Cook in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 40 minutes. Cover the roast if necessary, turning the potatoes at intervals. In the meantime, rinse and drain the beans and corn.
3
Season potatoes with salt. Cook in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 40 minutes. Cover the roast if necessary, turning the potatoes at intervals. In the meantime, rinse and drain the beans and corn. Heat up in the tomato sauce. Season to taste again. Serve everything garnished with parsley