Recipe - Roasted Wild Turkey With Corn Bread-Bacon Stuffing

4 Yams or Sweet Potatoes;
(small to medium)
1 Aubergine; (or 2 small ones)
; cut into thick
; slices
2 teaspoon Ground Cumin
340 g White Cheese; (sharp
cheddar)
4 Baking Potatoes
4 Red Onions; (small)
2 tablespoon Toasted Sesame Seeds
1 tablespoon Soy Sauce
2 tablespoon Olive Oil
1 tablespoon Capers; (dried and roughly
; chopped)
1 tablespoon Parsley; (finely chopped)
1 tablespoon Chives; (finely chopped)
4 tablespoon Creme Fraiche

1. Prick the Yams or Sweet Potatoes with a fork, to stop them bursting in
the heat, grill slowly over the hot charcoal turning occasionally.

2. When soft serve immediately, cut open down the centre and sprinkle with
the sesame seeds and soy sauce.

3. Prick the potatoes and barbecue at the same time as the yams. Try and
match the sizes of potatoes and yams so they cook evenly together. Fold the
parsley and chives into the Creme Fraiche with the capers.

4. Season to taste and spoon into the cross cut baked potatoes.

5. Brush the aubergine slices on each side with the olive then sprinkle the
cumin, salt and pepper over them.

6. Grill the slices over the barbecue, laying them on a piece of foil to
stop them dropping through and also preserving the juices.

7. When the aubergine is just tender and has lightly browned, top each with
a slice of cheese and return to the barbecue to melt the cheese. Serve
immediately with the cheese hot.

8. The red onions should be well wrapped in foil and placed on the barbecue
at the same time as the potatoes and yams. They will cook beautifully in
their own juice.

9. When ready they will slide out of their skins easily, serve lightly
seasoned to taste.

10. The secret of a successful barbecue is good timing, try and get
everything to be ready at the same time!!

Converted by MC_Buster.

NOTES : Chef:Jean Davies

Converted by MM_Buster v2.0l.