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.
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
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.
Summer Afternoons with Annabelle White 9am - 12pm on RadioLIVE and streaming live to the rova app on Android and iPhone.