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Leftover Holiday Turkey Recipe: Jamie Oliver's Asian Turkey Salad

Posted Jan 02 2012 12:10pm


If you're looking for something to do with all that leftover brown turkey meat after the holidays, the usual solution is turkey soup. I love me a good turkey, vegetable and barley soup, but it's nice to change things up once in a while. This year we tried Jamie Oliver's Asian Turkey salad . It's a refreshing change to the usual holiday selections of white meat, stuffing, and hot root vegetables. The crisp salad leaves,  tangy dressing and Asian flavours will wake up your taste buds!


Ingredients:

• 2 large handfuls of brown turkey meat
• 1 large handful of cashew nuts
• 1 handful of dried cranberries
• 2 teaspoons ground all-spice
• a bunch of fresh mint, leaves picked
• a bunch of fresh coriander, leaves picked
• 4 large handfuls of mixed salad leaves
• 1 tablespoon runny honey
• 1 fresh red chilli, deseeded and finely chopped




Dressing


• juice of 1 clementine or orange
• juice of 1 lime
• 1 pomegranate, halved
• ½ red onion, peeled and coarsely grated
• extra virgin olive oil
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• a thumb-sized piece of fresh ginger, peeled and coarsely grated

Method:


Shred the brown turkey meat into thin strips using your fingers and put it into a dry pan on a medium heat. Add the cashew nuts, dried cranberries and all-spice. Stir occasionally, and start to prepare the salad.

Add the mint and most of your coriander leaves to a bowl with your mixed salad leaves. Make your dressing in a separate bowl by mixing the juice from your clementine and lime. Squeeze the juice from one of your pomegranate halves through your hands to catch any seeds, then discard them. Stir in your grated onion. Pour in about equal parts oil to the juice you have. Add the soy sauce and sesame oil. Squeeze in all the juice from the grated ginger, then throw away the pulp.

Stir and taste. If you want more salt, add a splash more soy. If you want more acid, add another squeeze of lime juice. Drizzle over enough dressing to coat the salad leaves, then use your hands to toss and dress them.

Add the honey to the pan with the turkey meat and stir through until coated. Turn the heat up to full whack for the last few seconds to really crisp up the meat mixture. Toss half of your pan-fried ingredients through the salad leaves and transfer to a serving platter. Spoon the remaining nuts, cranberries and crispy meat over the top of the salad and add another drizzle of dressing. Hold the remaining pomegranate half over the salad and knock it on the back with a spoon so the seeds pop onto the salad. Garnish with a nice sprinkling of fresh red chilli, any remaining coriander leaves and serve right away.


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