{"id":7515,"date":"2014-02-28T13:09:46","date_gmt":"2014-02-28T11:09:46","guid":{"rendered":"https:\/\/www.leket.org\/?p=7515"},"modified":"2020-06-23T10:53:05","modified_gmt":"2020-06-23T10:53:05","slug":"pekudei-recipe-turkey-pomegranate-salad-honey-mayonnaise","status":"publish","type":"post","link":"https:\/\/www.leket.org\/en\/pekudei-recipe-turkey-pomegranate-salad-honey-mayonnaise\/","title":{"rendered":"Pekudei Recipe – Turkey and Pomegranate Salad With Honey Mayonnaise"},"content":{"rendered":"

Denise Phillips<\/strong><\/p>\n

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.<\/p>\n

Preparation Time: 25 minutes Cooking Time: 40 minutes Serves: 6-8 people<\/p>\n

Ingredients:<\/p>\n

900 g cubed turkey (white or brown meat)<\/p>\n

1 lemon \u2013 sliced<\/p>\n

4 garlic cloves \u2013 peeled and finely chopped<\/p>\n

100 ml white wine<\/p>\n

~<\/p>\n

2 eating apples \u2013cored and sliced<\/p>\n

300 g frozen garden peas \u2013 defrosted<\/p>\n

2 tablespoons fresh mint \u2013 roughly chopped<\/p>\n

Honey Mayonnaise:<\/p>\n

100 ml mayonnaise<\/p>\n

1 tablespoon honey<\/p>\n

2 teaspoons Dijon style mustard<\/p>\n

1 teaspoon lemon juice<\/p>\n

Pinch of salt<\/p>\n

Garnish:<\/p>\n

50 g walnuts<\/p>\n

75 g pomegranate seeds<\/p>\n

75 g dried cranberries<\/p>\n

Baby gem lettuce leaves<\/p>\n

Method:<\/p>\n

Preheat the oven to 200 C\/ 400 F\/ Gas mark 6.
\nPlace the cubed turkey in an ovenware dish. Add the lemon slices, garlic and season well with salt and pepper. Pour over the white wine.
\nCover with foil and bake for 30 minutes or until the meat is cooked.
\nTo 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.
\nWhen the turkey is cooked, discard the cooking juices and leave to cool
\nMake the mayonnaise by combing all the ingredients. Set aside and refrigerate until ready to use.
\nAdd the apples, peas, mint to the turkey mixture.
\nStir the mayonnaise into the salad and mix well.
\nTo 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.<\/p>\n

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 \u2018hands-on\u2019 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\/<\/p>\n","protected":false},"excerpt":{"rendered":"

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 […]<\/p>\n","protected":false},"author":40,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[22],"tags":[],"class_list":["post-7515","post","type-post","status-publish","format-standard","hentry","category-whats-new-in-leket-israel"],"acf":[],"yoast_head":"\nPekudei Recipe - Turkey and Pomegranate Salad With Honey Mayonnaise - \u05dc\u05e7\u05d8 \u05d9\u05e9\u05e8\u05d0\u05dc<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.leket.org\/en\/pekudei-recipe-turkey-pomegranate-salad-honey-mayonnaise\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Pekudei Recipe - Turkey and Pomegranate Salad With Honey Mayonnaise - \u05dc\u05e7\u05d8 \u05d9\u05e9\u05e8\u05d0\u05dc\" \/>\n<meta property=\"og:description\" content=\"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. 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