Denise Phillips
The ingredients in this recipe will appeal to the whole family and make an ideal colourful buffet main course for Yom Tov or Shabbat lunch. Roasting turkey drumsticks is an economical way of making a meal for when extra guests come round. On a health note, pomegranates are high in antioxidants, a good source of vitamin A, C, K and B5 and a rich source of both soluble and insoluble fibre and can cure cardiovascular diseases.
Preparation Time: 25 minutes Cooking Time: 40 minutes Serves: 6-8 people
Ingredients:
900 g cubed turkey (white or brown meat)
1 lemon – sliced
4 garlic cloves – peeled and finely chopped
100 ml white wine
~
2 eating apples –cored and sliced
300 g frozen garden peas – defrosted
2 tablespoons fresh mint – roughly chopped
Honey Mayonnaise:
100 ml mayonnaise
1 tablespoon honey
2 teaspoons Dijon style mustard
1 teaspoon lemon juice
Pinch of salt
Garnish:
50 g walnuts
75 g pomegranate seeds
75 g dried cranberries
Baby gem lettuce leaves
Method:
Preheat the oven to 200 C/ 400 F/ Gas mark 6.
Place the cubed turkey in an ovenware dish. Add the lemon slices, garlic and season well with salt and pepper. Pour over the white wine.
Cover with foil and bake for 30 minutes or until the meat is cooked.
To toast the walnuts, place on a tray and bake at the same time as the turkey for 10 minutes or until just golden. Remove and set aside.
When the turkey is cooked, discard the cooking juices and leave to cool
Make the mayonnaise by combing all the ingredients. Set aside and refrigerate until ready to use.
Add the apples, peas, mint to the turkey mixture.
Stir the mayonnaise into the salad and mix well.
To serve the stylish way: Arrange the baby gem lettuce around the edge of a large round plate. Transfer the turkey salad to the centre of the plate, top with the toasted walnuts, pomegranate seeds and dried cranberries.
Denise Philips is a professional chef, who trained with renowned restaurateur Prue Leith before setting up a successful catering business. Her quest to improve the quality of Jewish cooking led to a number of highly successful ‘hands-on’ cookery demonstrations all over the country and a commission to write four different books to date that have established her as a leading name in modern Jewish cooking with style. Her books include Modern Jewish Cooking, The Book of Jewish Cooking, Jewish Mamas Kitchen, and New Flavours of the Jewish Table. She writes regular food columns for the UK’s Jewish News, the Jewish Chronicle, Jewish Recorder, Jewish Vegetarian Society, and for US publications including the Jewish Press in New York and the Jewish Advocate in Boston. Denise makes frequent media appearances and maintains a blog: http://www.jewishcookery.com/