leftover turkey is starting to get you down well you’ve come to the right place because
I’m here in the River Cottage Inn to show you one of my favourite left over turkey recipes
it’s my Christmas nut satay turkey so called because it doesn’t just take care of the turkey
it also uses up a good few handfuls of those leftover salty nibbly Christmas nuts and here
I’ve got a mixture of roasted peanuts cashews and almonds and they can all go in the food
processor to start off my satay sauce and in with the nuts good pinch of chili flakes
a crushed clove of garlic and a spoonful of honey and it’s time to start the blitzing
it make come together as a paste or it may stay as fine crumbs depending on how moist
your nuts are that’s a useful phrase at the moment mine are a bit more crumby than pasty
so I’m gonna put them on pause and get to grips with the other satay ingredients I’m
squeezing in the juice of a lime keeping an eye out for pips I don’t want any to go in
there because they’re bitter, now for the sauce an authentic thing to add would be Thai
fish sauce but I’m gonna use some worcestershire sauce it also works really well it’s got that
anchovy tang to it and a little bit of soy sauce too and pulse again now as it’s pulsing
a little bit of coconut milk goes in just enough to make it nice and creamy but not
too loose now for a little taste and the good news is it’s absolutely gorgeous I just love
that nuttiness with the tang of lime and the little hit of chili and garlic satay sauce
is a wonderful thing, just to get those flavours going even more I’m gonna warm it up now you
can serve the cold turkey with the cold satay sauce and it’s delicious as part of a sort
of salady cold cuts boxing day spread but it’s even more exciting if you frazzle the
turkey and heat up the sauce so I’m just heating a spoonful of oil in the pan and here I’ve
got a nice mixture of the breast meat and the more fully flavoured darker leg meat all
torn into strips and ready to go and the satay sauce will thicken up as you heat it so you
need to thin it down again and the best thing for that is just a little bit of water or
if you’ve got some stock we’re getting a nice bit of colour on that turkey and colour is
flavour of course and so is pepper and it’s at this point where you see my strips of turkey
crisping and colouring and the lovely smells coming off the satay sauce and I can’t help
wondering if actually this turkey is better the second time around time to dish up just
to finish it off with some colour and crunch I’m gonna get some carrot shavings just raw
carrot and a potato peeler zipped along it a couple of times generous spoonful frazzled
turkey a nice mixture of the dark meat and the white and to freshen it up some nice ribbons
of carrot and a sprinkling of fresh coriander leaves so Food Tubers if you’re nuts about
Christmas and ready to show your leftovers a little love this one’s definitely for you,
it’s just so full of lovely flavours and you know what it knocks most leftover turkey dishes
into a Christmas stocking, thanks for dropping in Food Tubers and thanks also to Jamie and
the whole Food Tube team for giving us such fabulous festive inspiration you’re all very
welcome to pop by and see us here at River Cottage anytime for lots more lovely leftovers,
cheers everybody! And there are plenty more where that came from in my new book River
Cottage Love Your Leftovers, don’t forget that you can leave a comment and that you
can subscribe to River Cottage Food Tube for more and more delicious leftovers recipes!
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