Jamie’s Christmas Makeover

 

 

A S I A N  I N S P I R E D  T U R K E Y  S A L A D

 

Christmas recipes

 

This Christmas, we love the idea of playing to the season with flavour rich food without the heaviness of more Winter appropriate fare. With lighter options that not only look beautiful but taste delicious, we love Jamie’s Christmas makeover ideas…sure to inspire this Summer.

 

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 S E R V E S  :    4

 

I N G R E D I E N T S   M E T H O D  

2 large handfuls of cooked brown

free-range turkey mince

 

1 handful of dried cranberries

 

2 tsp Chinese five-spice powder

 

1 bunch fresh mint

 

1 bunch fresh coriander

 

4 large handfuls mixed salad leaves

 

Red chilli

 

1 tbs honey

 

1/2 red onion

 

Orange

 

Lime

 

Pomegranate

 

Extra Virgin Olive Oil

 

1 tablespoon soy sauce

 

1 teaspoon sesame oil

 

5 cm piece ginger

 

Step 1: Shred the brown turkey meat into thin strips using your fingers and put it into a dry pan

over a medium heat.

Step 2: Add the cashew nuts, dried cranberries and Chinese five-spice, give it all a good stir, then

let it toast away while you get on with your salad, shaking the pan occasionally to stop it from

catching.

Step 3: Pick the mint and most of the coriander leaves into a bowl, then add the salad leaves

and toss together.

Step 4: For the dressing, peel, finely grate and add the onion to a small bowl.

Step 5: Squeeze in the orange and lime juice, then halve the pomegranate and squeeze

half through your fingers to catch any seeds. Pour in three times as much extra virgin olive oil.

Step 6: Add the soy sauce and sesame oil. Peel and coarsely grate the ginger, then squeeze all

the juice into the bowl, discarding the pulp.

Step 7: Give the dressing a good stir, and have a taste – if you want a little more salt, add a splash

more soy. If you want more acid, add another squeeze of lime juice.

Step 8: Drizzle over enough dressing to coat the salad leaves, then use your hands to toss and

dress them. Deseed and finely chop the chilli.

Step 9: Drizzle the honey into 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.

Step 10: At this point, make sure your guests are all at the table and ready to eat so you can serve

the salad as soon as the hot meat hits the salad leaves. Toss half of the pan-fried ingredients

through the salad leaves and transfer to a serving platter.

Step 11: 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 gently smack it with a wooden

spoon so that the seeds tumble out over the salad.

Steph 12: Garnish with a nice sprinkling of fresh red chilli, and the remaining coriander

leaves and serve right away.

 

 

JAMIE’S TIP:

I promise, if you like crispy duck (and most people I know do!), then you’ll love this because actually, I think this crispy turkey meat is even better! The flavours are incredible and I guarantee this salad will smack everyone in the chops and wake them up after Christmas.

 

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Recipe thanks to Woolworths

 

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