Hugh Fearnley-Whittingstall gave to me…

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A lip-smacking leftovers recipe…

This is a great pairing of inevitable Christmas leftovers: leftover roasted salted peanuts – or cashews – made into a tangy satay sauce to serve with leftover roast turkey or chicken.

Ingredients
Up to 500g roast turkey, pork or chicken
Sunflower oil, for frying
Salt and freshly ground black pepper

For the satay sauce
About 100g salted roast peanuts, cashews, almonds or a mix
1 teaspoon honey or brown sugar
Good pinch of dried chilli flakes
1 garlic clove, chopped
About 50ml coconut milk
About 2 tablespoons lime or lemon juice, plus a little grated zest
About 1 tablespoon soy sauce
Dash or two of fish sauce or Worcestershire sauce

To finish (optional)
Grated carrot
Coriander leaves

Method

  1. 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 coarse, crumbly paste.
  2. 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).
  3. 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.
  4. Tear the turkey or other meat 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.
  5. In a small saucepan, warm the satay sauce over a low heat, stirring occasionally. If it looks too stiff and pasty, loosen with a little warm water, or coconut milk. It should be thick and creamy and almost, but not quite, pourable.
  6. 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, and serve with plain boiled rice.

Turkey Nut Satay - Photography © Simon Wheeler

(Extract from River Cottage Love Your Leftovers, by Hugh Fearnley-Whittingstall)

Still looking for Christmas presents for the foodie in your life? Have a gander at The River Cottage Cookery Course schedule. We had a whale of a time on one recently, you can find out what we got up to here.

The 12 Days of Chefmas…

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Emma Cullen

Emma Cullen

Emma is an ex-Fed Up & Drunker that has been released into the wild

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