Catalan-style turkey
Instructions:
- Put the raisins and dried plums in a bowl and pour over the vino rancio.
- Let soak for 12 hours.
- Thinly slice the onions.
- Season the turkey with salt and pepper.
- Put a wide pan over medium heat, then add most of the oil. Brown the turkey for 10 minutes, until golden all over.
- Add the onions.
- Fry the onions and turkey for about 10 minutes, stirring often, until the onions are caramelized and dark golden brown.
- Drain the vino rancio from the fruit, then add it to the pan.
- When most of the vino rancio has evaporated, add the chopped tomatoes and continue to cook until everything is well caramelized.
- Pour in the water, reduce the heat and simmer for 30 minutes.
- Add the raisins and plums. Cover the pan and let cook for another hour, or until the turkey is very tender and the sauce is thick and tasty.
- Meanwhile, heat the remaining oil in a frying pan, then add the pine nuts. Cook over low heat for about 5 minutes, stirring often, until golden.
- Put the turkey onto a serving dish, cover with the sauce, raisins, and plums. Finish by sprinkling with pine nuts.
- Makes 2 servings