Greek
Greek
Smoked Mushroom Tabbouleh
This Greek Tabbouleh leans on honey and walnut to do the heavy lifting. We smoke the Mushroom...
Greek · Dessert
Turkey Tart in honey and walnut
This Greek Tart leans on honey and walnut to do the heavy lifting. We smoke the Turkey for real depth, then bring it together in one pan.
Free to cook
Method
How to cook it
Prep everything first: chop the aromatics, measure the honey and walnut elements, and pat the turkey dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Turn up the heat and add the turkey. Cook low with a little smoke until burnished and infused, resting before slicing.
Stir in the dried oregano and the rest of the honey and walnut flavours, letting them cook out for a minute until fragrant.
Add the asparagus along with a splash of stock or water, then cover and cook gently until everything is tender and the sauce clings.
Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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