Bounce Magazine December 2018
In this months festive edition, catch our interview with Max Heyler, guitarist of the much loved indie rock band, You Me and Six. We also feature Paul Weller and Gentleman's Dub Club, we have our Christmas Gift Guide and seasonal recipes, plus local features and a competition from The Apex.
In this months festive edition, catch our interview with Max Heyler, guitarist of the much loved indie rock band, You Me and Six. We also feature Paul Weller and Gentleman's Dub Club, we have our Christmas Gift Guide and seasonal recipes, plus local features and a competition from The Apex.
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DECEMBER DECEMBER <strong>2018</strong> | ISSUE <strong>2018</strong> | #74 ISSUE | FOOD #74 & DRINK<br />
Bangladeshi<br />
Spiced Turkey Breast<br />
BY AWARD WINNING<br />
CHEF ABDUS SHAHID<br />
Prep Time:<br />
40 mins<br />
Cooking Time:<br />
3.5 hours<br />
Why not try something a little<br />
different this year?<br />
Method<br />
1. In a food processor, puree the yogurt<br />
with the onion, garlic, ginger, lemon juice,<br />
turmeric, cumin, coriander, cinnamon and<br />
cayenne.<br />
2. Place the turkey breasts on a large rimmed<br />
baking sheet. Pour the yogurt marinade over<br />
the turkey and rub it over both sides and<br />
under the skin. Cover and refrigerate for at<br />
least 6 hours and up to 24 hours. Remove<br />
the turkey from the refrigerator 1 hour before<br />
roasting.<br />
3. Preheat the oven to 475°F/176°C Transfer<br />
the turkey breasts (with any marinade that<br />
sticks to them) to a large roasting pan, skin<br />
side up. Season with salt and pepper and<br />
drizzle the butter over the skin.<br />
4. Roast for 20 minutes. Reduce the oven<br />
temperature to 375°F/176°C and roast for<br />
50 minutes longer, or until an instant-read<br />
thermometer inserted in the thickest part of<br />
the breast registers 165°F/176°C<br />
5. Transfer the turkey to a cutting board and<br />
let rest for 10 minutes. Carve and serve.<br />
Ingredients<br />
• 2 cups plain whole-milk yogurt<br />
• 1 medium onion, coarsely chopped<br />
• 3 large garlic cloves<br />
• 1 1-inch piece of fresh ginger, peeled<br />
and thinly sliced<br />
• 1/4 cup fresh lemon juice<br />
• 2 teaspoons ground turmeric<br />
• 1 teaspoon ground cumin<br />
• 1 teaspoon ground coriander<br />
• 1/2 teaspoon cinnamon<br />
• 1/2 teaspoon cayenne pepper<br />
• 2 bone-in, skin -on turkey breast<br />
halves (about 3 pounds each)<br />
• Kosher salt and freshly ground pepper<br />
• 2 tablespoons unsalted butter, melted<br />
8
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