Thanksgiving with an African twist

As you can see, Londolozi in South Africa is famous for leopard sightings, but it turns out they have a very talented kitchen staff as well! If you are still putting together details on your Thanksgiving meal or you want something different to do with that leftover turkey, why not put an African twist on it with this recipe? You'll still get your turkey, but this recipe will spice things up a bit. Many thanks to our friends at Londolozi Private Game Reserve for this recipe.

If you want to visit one of the beautiful camps at Londolozi to see the amazing leopards, give us a call to start planning your customized safari!

Turkey with Pine Nuts and Sultanas
Serves 4

160ml sultanas
80ml pine nuts
5ml ground turmeric
10ml paprika
5ml ground coriander
10ml ground cinnamon
30ml mint leaves - chopped
30ml chopped parsley
125ml olive oil
2 limes - squeezed
2 red chillies - diced
4 x 150g turkey steaks - flattened
1 orange - segmented
1 small bunch fresh coriander (cilantro) - rinsed

Soak the sultanas in warm water to cover for 15 minutes and drain. Toast the pine nuts until lightly golden in a dry frying pan. In a large bowl, thoroughly combine sultanas, pine nuts, turmeric, paprika, ground coriander, cinnamon, mint, parsley, olive oil, lime juice and chillies.

Place turkey steaks in a ceramic dish, pour over mixture and marinate at room temperature for 2 hours, turning once. Remove turkey from the marinade, brushing off any nuts or fruits.

Pour oil from marinade into a large frying pan and heat until quite hot. Sear turkey steaks for 1 minute on each side until lightly golden. Add the marinade and cook for a further 2-4 minutes, or until turkey is done. Place steaks on a serving dish and spoon remaining sauce on top. Finish with orange segments and scatter with chopped coriander leaves.

Video and recipe courtesy Londolozi