Rating
For 4 people:
300 g broccoli (frozen)
2 nectarines
2 turkey drumsticks (à c. 350 g)
salt, pepper
grated nutmeg
2 dessertsp clarified butter
250 ml poultry stock (instant)
1-2 dessertsp original Aachener Pflümli Plum Puree
250 g long eared rice
1 onion
2 dessertsp butter
1 dessertsp flour
cayenne pepper
2 dessertsp lemon juice
Method:
- Pre-heat electric oven to 175 degrees celsius. Thaw the broccoli. Wash the nectarines, remove stones and cut into thin slices.
- Rinse the turkey drumsticks, dab dry, season with salt, pepper and nutmeg. Brown in hot clarified butter in a fryer, remove. Brown the nectarines, remove. Pour in 125 ml poultry stock. Place the drumsticks in pan again.
- Mix the plum puree with 1 dessertsp of poultry stock to a smooth paste and spread this over the drumsticks. Roast in the oven at 175 degrees celsius (gas mark 2) for 70-80 minutes, gradually adding the remaining stock from time to time. Cook the rice in saltwater.
- Peel the onions, dice them finely and braise lightly in 1 dessertspl of butter. Add the broccoli, cook for a further 4-5 minutes and season with salt and pepper.
- Knead the remaining butter with flour, take the drumsticks out of the fryer and keep them warm. Bring the fat from the frying to the boil, stir in the flour. Put in the nectarines and bring to the boil. Season with cayenne pepper and lemon juice. Cut the meat in slices from the bones, serve with rice, vegetables and sauce.
Preparation time:
110 minutes
