Oven-roasted turkey and chicken

Ingredients

• 2 turkey legs
• 800 g turkey breast
• 2 chicken legs
• 2 chicken wings
• 100 g sesame oil
• 100 ml red pepper paste
• 50 g blueberry and cranberry vinegar
• 1 tablespoon capers
• 1 tablespoon ground cinnamon
• 1 teaspoon salt
• 480 ml water for the roasting pan
• 6 garlic cloves
• 100 ml white wine
• 360 g rice
• 720 ml water for the rice
• 1/2 teaspoon salt for the rice
• 150 g carrot
• 500 ml water for the carrot
• 15 g parsley
• 500 g mushrooms
• 200 g sour cream (minimum 20% fat)
• 1/4 teaspoon salt for the mushrooms
• 300 g pickled cucumbers
• 200 g grapes
• 200 g cherry tomatoes

Preparation

1. Set aside about 30 minutes for preparation. Pat the meat dry with paper towels and cut it into portions. Peel the garlic and carrot, slice the garlic, cut up the carrot and mushrooms, then rinse the rice, grapes and tomatoes. 2. Put the meat in a spacious roasting pan. Pour over the sesame oil, red pepper paste, vinegar, 1/2 tablespoon capers, 1 teaspoon salt and cinnamon. Add 480 ml water and roast at 220°C for 60 minutes, until the meat starts to brown. 3. Turn the pieces over, add the garlic and white wine, then roast for another 15 minutes. The garlic will start to smell sweet. 4. Turn the meat again so the skin faces up and roast for another 20 minutes, until the skin is crisp and the juices from the thickest part run clear. 5. Cook the rice with 720 ml water and 1/2 teaspoon salt for 18 minutes, until it has absorbed the water. Separately, boil the carrot in 500 ml water for 20 minutes, until tender, then drain it. 6. Take the sour cream out of the fridge 15 minutes beforehand. Put the mushrooms in a dry pan and cook for 8 minutes, until the liquid they release has evaporated. Add the sour cream, 1/2 tablespoon capers and 1/4 teaspoon salt, then simmer gently for 4 minutes. 7. Arrange the meat on a platter and decorate it with the grapes and tomatoes. Serve with the rice, carrot, parsley, mushrooms in sour cream and pickled cucumbers.