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

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