Happy Boxing Day! I am on The Saturday Show on Channel 5 today at 9am making this recipe along with a few others. This is a lower fat version of pulled pork and a damned sight more exciting than turkey curry in my humble opinion. Once the marinade is assembled this is about as easy as it gets when providing food for a crowd.
Lots of great recipes like this in my books, Recipes from a Normal Mum, (available on Amazon, at The Works, Waterstones, WHSmith, The Book Depository and many smaller outlets) and The Power of Frozen (available exclusively in Iceland stores and through their website) which is just £2.99 at the mo! And no, the recipes are not just about frozen food. Every recipe has instructions of how to make with chilled ingredients too.
Last December: Two minute marinade for chicken and Melted snowman biscuits and Egg nog truffles and Chocolate biscuit Christmas pudding and Drunken Amaretto mince pies and Cheese concertina loaf and Hot chocolate on a stick and Sausage, sage and squash lasagne and Chocolate hazelnut granola and Orange and cranberry loaf and Chocolate ganache tart.
‘Pulled’ jerk turkey sliders
- ½ tsp ground allspice
- 1 tablespoon freshly ground black pepper
- ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground cloves
- 1 tablespoon fresh thyme leaves (or 1 tsp dried thyme)
- 2 green chillies, finely chopped (or 1 Scotch bonnet chilli)
- 2 tablespoons dark brown sugar
- 1 tsp salt
- 60mls soy sauce
- 1 tbsp malt vinegar
- 120mls pineapple or apple juice
- 230g cooked turkey, shredded
- 12 mini brioche buns
- 6 spring onions, topped and tailed and finely shredded
- Cranberry sauce
- Pomegranate seeds (optional)
Stir together the allspice, pepper, cinnamon, nutmeg, cloves, thyme, chilli, sugar, salt, soy sauce, vinegar and fruit juice in a large bowl. Add the shredded turkey, stir well and leave to marinade for at least 3 hours or even better, overnight.
When you’re ready to serve the sliders, split and toast the buns then pour the turkey mixture into a large frying pan and fry over a medium heat for 10 minutes, stirring all the time, until the sauce has thickened and reduced. Serve in the buns topped with spring onions, cranberry sauce and some pomegranate seeds if you have any.
Spiced winter slaw
- 1 carrot, peeled
- 1 fresh beetroot, uncooked, peeled
- 1 apple, peeled and cored
- ½ red cabbage
- 1 red onion, peeled
- 1 red chilli, finely chopped
- 1 tablespoon lemon juice
- Zest of 1 lemon
- 65g crème fraiche/mayonnaise
- ½ tsp salt
- 1 tsp freshly ground black pepper
- 1 tsp cumin seeds
- 200g chopped cashew nuts
Make the slaw just before serving. Finely slice the carrot, beetroot, apple, cabbage and onion into thin batons. Stir through the chilli, lemon juice, lemon zest, crème fraiche (or mayonnaise if you don’t have it to hand), salt and pepper. Lastly toast the cumin seeds and chopped nuts in a dry pan over a low heat until just starting to colour. (Stir all the time to prevent them catching). Tip immediately over the slaw and serve.
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