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Fettuccine with Spiced Turkey & Fenugreek Cream Sauce

Fettuccine with Spiced Turkey & Fenugreek Cream Sauce


I’m not really here right now.  This is all an illusion.  In fact, at the exact instant that this post was published to the web (5:01am EST — 9:01 GMT), I was on the M1 — somewhere between London and the Isle of Anglesey — 3 days into a 17 day tour of England, Scotland & Wales.

Most likely, you are reading this sometime after that, so who knows?  Depending on what time it is, I could be sipping a glass of cool cider at a roadside pub along the way, or I may already be in the warm bosom of Howard’s family, once again marvelling at the huge, centuries old farmhouse they call home.

The one with the 2-foot thick walls and the standing stone in the foundation — cool, eh?


We’ve got a big trip planned, the highlight of which is a week long cruise along the Caledonian Canal in Scotland.  We’re picking up the boat in Inverness, then cruising down Loch Ness and associated waterways towards Fort William.  That’s the turnaround point, and also where we’ll pick up my mom, Howard”s mom and his step-dad for the return journey.  The only rule is, that while on the boat, all passengers (and Captain Howard) must have a camera on their person at all times — just in case Nessie should want to stretch her neck and shine her face to the sun.

I hope to post along the way — in addition to our Highland adventure, we’ve also got a few nights in London, Howard’s Grandma’s 99th Birthday Party in Wales, and a 2 night stay in Edinburgh, just me and my mom.

But I’m also realistic, and I know that with a schedule like that, I’m not likely to get much posting done.  So I’ve pre-scheduled a few posts while I’m gone — when Tasty Trix went on holiday a few weeks ago, she labelled herself obsessive compulsive for doing the same thing — but I’m going to be easy on myself and just call it organized.

And with that, I give you a very tasty dish:  Fettuccine with Spiced Turkey & Fenugreek Cream Sauce.  Enjoy!

I’ll say hi to Nessie for you.

blanched-stinging-nettles fettucine-dough-prep

As you can see, I was in the nettle patch again.  This time, I collected about 10 BIG handfuls to make some pasta.  I’m calling it fettucine, but Hank over at HunterAnglerGardnerCook (where I got the recipe) more accurately refers to it as Strettine — Italian Nettle Pasta.

After blanching the nettles (you could substitute frozen spinach), they are finely chopped by hand.  I didn’t chop mine finely enough, so I had a bit of trouble with the nettle fibres in the pasta roller.  It all turned out fine in the end, but next time I’ll take another 5 minutes to do the job properly.

Fibres aside, I think this was the tastiest homemade pasta I’ve ever made.  It was light, slightly chewy and absolutely delicious straight out of the water. If you prefer your pasta without the greens, here’s another fettuccine recipe that I often use.

nettle-pasta-dough Stinging-Nettle-Fettucine

The leftover turkey makes insane curried-turkey salad sandwiches — insane.

But if you don’t have time to do the turkey, a roasted chicken from the deli at your local supermarket, combined with store-bought pasta, takes this from a 4 hour meal to a 30 minute one — right before your eyes.

You’ll find Fenugreek leaves in Indian Specialty Markets.

Fettucine with Spiced Turkey & Fenugreek Cream Sauce

Serves 4

Spice Rubbed Slow Cooker Turkey Legs:

  • Turkey Legs – 2
  • Garam Masala – 2 tsp
  • Garlic Powder – 1/2 tsp
  • Cayenne Pepper – 1/2 tsp
  • Salt – 1/2 tsp
  • Pepper – 1/4 t
  • Bay Leaves – 2
  • Whole Chili – 1
  • Cardamom, cracked but left whole – 2 pods (optional)
  • Star Anise – 1 (optional)

Remove the skin from the turkey legs and discard.  Mix together the garam masala, garlic, cayenne and salt + pepper in a small bowl.  Rub the spice mixture into the turkey legs.

Put the turkey legs and remaining whole spices into a slow cooker.  Cook on low, about 4-5 hours, until the meat is just beginning to fall from the bone.  Remove the meat to a plate.  Strain and keep any accumulated juices for the cream sauce (below).

When cool enough to handle, strip the meat from the bones, being careful to remove all of the small bones and bits of cartilage.   Put the meat in a small baking pan, cover with foil and keep warm in a  low oven until ready to serve.

Fettucine with Fenugreek Cream Sauce: (liberally adapted from Vij’s Indian Cuisine)

  • Fettucine – homemade or storebought, fresh or dried, plain or nettle or spinach – enough for 4 servings.
  • Olive Oil – 1 tsp + 2 Tble
  • Turmeric – 1/2 tsp
  • Flour – 1 Tble
  • White Wine – 1/2 cup
  • Garlic, flattened and peeled with the side of your knife – 2 cloves
  • Juices from slow cooker
  • Half & Half – 2 cups
  • Fenugreek Leaves (Kasoori Methi) – 2 tsp
  • Salt – 1 tsp
  • Paprika – 1/2 tsp
  • Cayenne Pepper – 1/4 tsp
  • Fresh Lemon Juice – to taste

Bring a large pot of salted water (so it tastes like the sea) to the boil.  Add the pasta to the water, and boil gently until al dente.  Drain, then pour the pasta back into the pot, toss well with 1 tsp olive oil, cover and keep warm.

Heat 2 Tble olive oil in a small pan over med-high heat until shimmering.  Add the turmeric; fry for 30 sec.  Add the flour, stirring well to eliminate all the lumps.  Reduce heat to medium and cook the roux for 90 secs, stirring constantly.  Remove from the heat and set aside to cool slightly.

Bring the wine and garlic to the boil in a small saucepan over med-high heat.  Reduce to medium and simmer briskly until reduced to 1/4 cup.  Remove and discard the garlic.  Add the slow cooker juices, half & half, fenugreek, salt, paprika and cayenne.  Heat until just gently boiling and stir in the reserved roux.  Simmer for 5 minutes, then add 1 tsp lemon juice or more to taste.

Pour half of the sauce over the reserved pasta and toss well.  Divide the pasta among 4 bowls, top with warm turkey meat, and pour the  remaining sauce over top.  Serve immediately.