Seasoning Tub - POULTRY (Chicken) - Cape Treasures

All the flavours poultry loves, with ginger, mustard and sage to balance the rich skin flavours, a touch of sugar to carry and expand the onion and sage and help the browning with a touch of turmeric.

Sprinkle over the bird (be generous - poultry skin is notoriously resistant to flavouring) - allow to rest for 15 minutes - and roast or grill : its equally suited to chicken, large turkeys, tiny quails, guinea fowl and duck. Make a gravy from the pan-juices - if necessary, add a bit more seasoning - and a squeeze of lemon or a splash of vinegar (the acid makes the other flavours 'pop').

Also excellent with roast root vegetables (makes deeeelicious roast parsnips!)

Need more ideas and inspiration? Click or scan or go to Turqle’s Food Book.

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