CHRISTMAS NUT SATAY TURKEY HUGH FERNLEY WITTINGSTALL
Prep time: About 15 minutes
Cooking time: Less than 15 minutes
This is another great pairing of inevitable Christmas leftovers: roasted salted peanuts - or cashews - made into a tangy satay sauce to serve leftover roast turkey or chicken.
up to 500g roast turkey
sunflower oil for frying
salt and freshly ground black pepper
For the Satay Sauce:
About 100g salted roasted peanuts, cashews, almonds or mix
1 tsp honey or brown sugar
good pinch of dried chilli flakes
1 garlic clove, chopped
About 50ml coconut milk
About 2 tbsp lime or lemon juice plus a little grated zest
about 1 tbsp of soy sauce
dash or two of fish sauce or
First make the satay sauce. Pulse the nuts in a food processor with the honey or sugar, chilli flakes and garlic - you are aiming for a course, crumbly paste.
Mix together the coconut milk, citrus juice and zest, soy and fish or Worcestershire sauce. Add very gradually to the nut mixture, pulsing between each addition, until you get a nice creamy paste, with a bit of nubbly nutty texture too (you might not need every drop).
Taste the sauce and adjust as necessary, adding more coconut milk or soy or chilli or lime and so on until you have exactly the balance you like. You can then store the sauce in a jar in the fridge until needed.
Tear the turkey into strips. Heat a thin film of oil in a pan over a fairly high heat. Add the strips of meat and fry hard, shaking or stirring occasionally, until sizzling hot and crisping nicely at the ends and edges.
In a small saucepan, warm the satay sauce over a low heat, stirring occasionally. If it looks to stiff and pasty, loosen with a little warm water or coconut milk. It should be thick and creamy and almost, but not quite, pourable.
Place the fried meat on warmed plates and generously spoon over the hot satay sauce. Scatter over some freshly grated carrot and a few coriander leaves, if you like, serve with plain boiled rice.
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