Skip to main content

TURKEY SATAYS WITH PICKLED CARROT SALAD & JASMINE RICE


Our dinner tonight was just scrumptious. Love satay sauce and with the pickled carrot and apple salad was just delightful. I used turkey breast fillets and will certainly make this recipe again and again. The problem is that you cannot stop eating it.. 😊🤪🤤💛Marinating the meat before cooking is the secret to these delicious turkey satay skewers. You can use pork, veal, chicken, lean rump steak or lamb leg steak if you prefer and it would work equally well.

INGREDIENTS

50g (1/3 cup) unsalted roasted peanuts
2 Tbsp soy sauce
1 Tbsp lemon juice
1 1/2 Tbsp mirin
1 Tbsp curry powder
1 garlic clove, crushed
500g turkey breast steaks, cut into long strips
12 short wooden skewers, soaked in cold water for 20 minutes
Peanut or olive oil, for brushing
160ml (2/3 cup) coconut milk
1 cup jasmine rice

Pickled carrot salad
2 Tbsp rice vinegar
2 tsp caster sugar
pinch of sea salt
2 carrots, peeled
2 Lebanese cucumber, seeded or 4 celery stalks 
1 red apple, cored and cut into thin matchsticks
1/4 cup coriander leaves, roughly chopped

METHOD:
Soak the wooden skewers.
Process the peanuts in a food processor until finely chopped. 
Add the soy sauce, lemon juice, mirin, curry powder and garlic and process until well combined.



Transfer half the peanut mixture to a shallow glass or ceramic dish (reserve the remainder). 



Add the turkey and turn to coat. Cover and set aside in the fridge to marinate for at least 1 hour.



Meanwhile, to begin the pickled carrot salad, combine the rice vinegar, sugar and a large pinch of sea salt in a small saucepan and bring to a simmer over medium heat. Remove from the heat and set aside to cool. 



Transfer to a large bowl. Use a vegetable peeler or mandolin to cut long ribbons or strands from the carrot and celery or cucumber. 



Add it to the vinegar mixture and toss to combine. Set aside to pickle for about 10 minutes.



Put the rice and 2 cups water in a saucepan. Bring to the boil and then turn the heat to really low and cover the pan. 



Cook for 15 minutes and turn off the heat. Let it rest for another 5 minutes.
Meanwhile, thread the turkey onto the prepared skewers. 



Combine the remaining peanut mixture with the coconut milk in a small saucepan. Bring to a simmer over medium heat and simmer for 2 minutes or until slightly thickened.



Heat a chargrill pan over high heat and brush with oil. Grill the turkey skewers, turning for 4-5 minutes or until lightly charred to your liking.



Core the apple and cut in half. Use a mandolin to cut it into thin strands.



Drain the pickling liquid from the vegetables (discard the liquid) and toss the vegetables with the apple and coriander. 



Serve the satays with the peanut sauce, the pickled carrot salad and the rice.



Serves 4


Comments

Popular posts from this blog

TOMATO CARPACCIO WITH SPRING ONION & GINGER SALSA

There is only one trick to this salad: the tomatoes must be ripe! The rest is easy and it is so delicious, you will want to make it many times. It would be a fantastic side dish to accompany any recipe. It is exceptionally good. INGREDIENTS 3cm piece of ginger, peeled and roughly chopped 3 spring onions, very finely sliced 40ml sunflower or olive oil 2 tsp good quality sherry vinegar 400g (beef) tomatoes (2-3 depending on size) sliced 2mm thick 1 small green chilli, deseeded and finely chopped 1 1/2 Tbsp finely shredded coriander 1 Tbsp olive oil flaked sea salt METHOD: Put the ginger and 1/2 teaspoon of flaked salt into a pestle and mortar and crush to a fine paste.  Transfer to a bowl with the spring onions and stir to combine. Put the oil into a small pan and place on a low heat until just warm: you don't want it to heat too much.  Pour over the spring onions and add 1 teaspoon of vinegar. Stir together and set aside. Chop the chili and shred the

SLOW-BAKED LAMB SHOULDER

This is a lamb recipe that is so delicious you are going to make it more than once. A favourite of friends and family. I like to accompany with a couscous salad with feta and almonds and a yoghurt and bean dip . Recipes in this blog. INGREDIENTS 1.8 - 2.2 kg lamb shoulder, with or without the bone 2 tsp sea salt flakes 8 cloves garlic, roughly chopped 6 sprigs rosemary, stripped and leaves chopped 1 Tbsp black peppercorns 100ml extra virgin olive oil zest and juice of 1 lemon 3 Tbsp dried oregano 100ml white wine vinegar METHOD: Preheat the oven to 150°C (fan-forced). Trim extra fat from lamb.  If you using a shoulder with the bone, make small incisions on the skin. Grind the salt, garlic, rosemary and peppercorns in a mortar and pestle or small food processor. Add the olive oil, lemon zest and juice and dried oregano. If using a boned shoulder, open out the lamb. Massage the marinade into the lamb. Make sure it goes into the small incisions. Place t

TOFU MEATBALL KORMA

Tonight's meal is the Ottolenghi's Korma Feast. Gosh it was delicious 😋 ! I have been super tired with work and haven't felt much like cooking. We have not been eating very well in the last couple of weeks.... But tonight we really had a great meal even though I had to spend hours in the kitchen 🙄 . But it was worth it 😁 . Tofu meatball korma & Spicy berbere ratatouille with Olive oil flatbreads . All made from scratch. Just superb! The tofu meatballs are just amazing. I have leftover tofu and will make a batch and freeze them for another day. I can eat them just with no sauce or any other sauce. They would be lovely with some tomato base sauce or any curry sauce. But even with a side vegetable dish or salad.  My husband thought that they were made with mince meat!!  Yum yum! Ingredients ½ red onion, thinly sliced (60g) 2 tbsp lemon juice 40g cashews 20g blanched almonds 6 cardamom pods, shells discarded and seeds removed 2 tsp cumin seeds 2 tsp coriander seeds

THE BEST ONION GRATIN

I love this recipe. I have to stop myself for not eating more than I need. It goes really well as part of a baked dinner. When you try it, you'd want to make it again and again. 😍😋💚  Ingredients 4 medium red onions, peeled and quartered olive oil sea salt & freshly ground black pepper 8 sprigs of fresh thyme, leaves picked 2 cloves of garlic, peeled and sliced a small wineglass of white wine 4 Tbsp crème fraîche 50g gruyère cheese, grated 50g parmesan cheese, grated Preparation Preheat the oven to 200°C. Break the onion quarters apart to give you little 'petals'.  Place these in an earthenware oven dish.  Drizzle with a couple of glugs of olive oil and a pinch of salt and pepper, and toss in your thyme and garlic.  Mix up well, add your white wine.  Cover with a double layer of tinfoil, wrap tightly and place in the preheated oven. Bake for 45 minutes, then remove the dish from the oven, take the tinfoil off and pop the dish back in the ove

ROAST CABBAGE WITH PECORINO

This is the first time I cooked this recipe and it is amazing!! We had leftovers and served warmed the following day for lunch with family members and they all wanted the recipe. It is just a very different way to eat cabbage and it is scrumptious. From Ottolenghi's cookbook 'Simple'. INGREDIENTS 120ml olive oil 2 lemons: finely grate the zest to get 2 Tbsp + 1 Tbsp lemon juice 2 garlic cloves, crushed 1 cabbage (sweetheart, pointed cabbage or other), cut lengthways into eighths a small handful of parsley or tarragon leaves, roughly chopped 30g of pecorino or parmesan cheese, shaved salt and black pepper METHOD: Preheat oven to 220°C. In a small bowl or jar, whisk together the oil, lemon zest, garlic, 1/4 tsp salt and a good grind of pepper. Set aside 2 Tbsp. Arrange the cabbage on a parchment-lined tray and brush with the oil mixture. Roast for 20-25 minutes, until the edges are crisp and golden-brown. Transfer the c