Neven Maguire's yummy answer to turkey leftovers

27/12/2017
Photo: Delicious.

Neven Maguire sits down with Annabelle to tell us some scrummy tips for all of your cold turkey leftovers!

This yummy dipping sauce and delicious pickled cucumber salad are the perfect accompaniment for this satay sensation.

Ingredients

For Pickling

4 tbsp rice wine vinegar

2 tbsp caster sugar

1/2 small cucumber, peeled, halved, seeded and thinly sliced

For The Dipping Sauce

2 tbsp crunchy peanut butter

2 tsp dark soy sauce

1 tsp light muscovado sugar

juice of 1/2 lime

120 ml coconut milk

1/2 red chilli, seeded and finely diced

2 tbsp chopped fresh coriander

salt and freshly ground black pepper


Method

For The Cucumber

Placce the vinegar in a bowl and stir in the sugar and a good pinch of salt until dissolved.

Tip in the cucumber, stirring to combine and set aside to allow the flavours to develop.

For The Satay Sauce

Place the peanut butter in a small pan and stir in the soy sauce, light muscovado sugar and lime juice.

Gradually whisk in the coconut milk and heat gently until you have achieved a smooth sauce.

Stir in the chilli and coriander, then leave to cool.

Arrange some skewers on warmed plates and slide turkey onto the skewers.

Divide the dipping sauce among individual dipping bowls and place to the side of the skewers.

Add the pickled cucumber saland, leaving behind any excess liquid and serve at once. 

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