The ultimate leftover Christmas turkey recipe. Light, fresh and flavoursome. Don’t be alarmed by the long list of ingredients – it’s simply a quick marinate and assemble job.
Ingredients
- 1 tbsp soy sauce
- 1 tbsp lime juice
- pinch palm or light soft brown sugar
- pinch hot chilli powder
- pinch Chinese five-spice powder
- 250g/9oz leftover turkey, preferably breast, in long strips
For the peanut sauce
- 1 tbsp vegetable or groundnut oil
- 2 shallots, finely chopped
- 3 garlic cloves, crushed or grated
- 5cm/2in piece fresh ginger, peeled and grated
- 2 red chillies, seeds removed (according to taste), finely chopped
- 200ml/7fl oz turkey (or chicken) stock
- 150ml/5fl oz coconut milk
- 75g/2½oz crunchy peanut butter
- 2 tbsp soy sauce
- 1 tbsp rice wine vinegar
- 1 tsp palm sugar or soft light brown sugar
- 1 tbsp kecap manis (optional)
- 1 tbsp lime juice
For the salad
- 1 large Chinese lettuce or cabbage, shredded
- 1 large carrot, julienned
- 1 large courgette, julienned
- small bunch radishes, cut into matchsticks
- 1 red pepper, cut into thin strips
- 4 spring onions, halved lengthways and cut into thin strips
To serve
- 2–3 red chillies, sliced
- small bunch fresh coriander
- few fresh mint leaves
- 1 tbsp roasted, unsalted peanuts, lightly crushed
Method
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First marinade the turkey. Whisk the soy sauce, lime juice, sugar, chilli powder and five-spice together. Put the turkey in a dish, pour over the marinade and toss. Cover with cling film and leave to stand.
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For the peanut sauce, heat the oil in a frying pan and add the shallots. Cook on a medium heat until they are translucent and have taken on some colour, then add the garlic, ginger and chillies.
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Continue to cook, stirring regularly, for another 2–3 minutes, then add the remaining sauce ingredients. Stir, then simmer until the sauce has reduced down. Leave to cool.
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To assemble the salad, arrange all the vegetables over a large serving platter. Use a tablespoon or so of the sauce to coat the turkey, then place this on top. Drizzle over a little more of the sauce, then garnish with the chillies, herbs and peanuts.
Source: BBC
