LEFTOVER TURKEY BANH MI
The perfect leftover turkey recipe - these crispy meat, paté and pickle-filled baguettes are to die for.
Provided by Jamie Oliver
Categories Cheap & cheerful Turkey Christmas Thanksgiving Asian Bread Leftovers
Time 20m
Yield 4
Number Of Ingredients 20
Steps:
- For this recipe, you will need 190g leftover cooked turkey, preferably brown meat
- Preheat the oven to 130ºC/250ºF/gas ½. Add a splash of olive oil to a large frying pan over a medium heat. Roughly shred and add the turkey (if you've got the skin, add that too) and cook for 2 to 3 minutes, or until warmed through. Grate in the lime zest and stir in the chilli sauce, then reduce the heat to low and cook for a further 2 to 3 minutes, or until crisp and slightly caramelised.
- Meanwhile, place the baguettes in the oven to warm through. Peel and add the garlic and most of the ginger to a pestle and mortar, then bash to a smooth paste with a pinch of salt and 2 to 3 tablespoons of extra virgin olive oil. Muddle in the mayo and the juice from the lime, then pick in the coriander leaves and stir to combine. Set aside.
- To make the pickle, peel the carrot, then coarsely grate and add to a large bowl along with the cucumber and cabbage. Peel, finely chop and add the remaining ginger, then sprinkle over a pinch of salt and scrunch together with your hands to get rid of any excess liquid. Add 1 teaspoon of sesame oil, the soy and vinegar and toss well to combine.
- Open out the warm baguettes, spread the chicken liver paté onto one side of each, then pile over the turkey and pickled veg. Finish with a dollop of lime-spiked mayo, then finely chop and scatter over the chilli (if using) along with the reserved coriander leaves. Press down slightly on the baguettes to close, then cut the banh mi into chunks and tuck in.
Nutrition Facts : Calories 592 calories, Fat 17 g fat, SaturatedFat 4.8 g saturated fat, Protein 30.6 g protein, Carbohydrate 84 g carbohydrate, Sugar 12.7 g sugar, Sodium 3.9 g salt, Fiber 3.5 g fibre
TURKEY BANH MI
With its refreshing flavors, this sandwich -- a take on the Vietnamese banh mi -- is perfect the day after Thanksgiving. It combines turkey with spicy mayonnaise, fresh, crisp vegetables, and fragrant cilantro. Precise measurements aren't necessary; fill as you like.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes
Number Of Ingredients 8
Steps:
- Chop chilled cooked turkey, and mix with mayonnaise spiked with Asian chile sauce.
- Layer turkey with thinly sliced peeled cucumber, grated carrot, and a generous handful of fresh cilantro inside a whole-wheat baguette. Add more heat with sliced jalapeno chiles if desired.
TURKEY BáNH Mì
Use up leftovers from a Sunday roast such as turkey and red cabbage in this vibrant Vietnamese sandwich
Provided by Emily Kydd
Categories Lunch, Supper
Time 30m
Number Of Ingredients 12
Steps:
- To make the pickled slaw, tip the carrots and cabbage into a large bowl. In a small bowl, combine the ginger, rice vinegar, sugar and a few pinches of salt. Pour over the vegetables and toss together. Set aside for at least 15 mins.
- Halve the baguettes lengthways and spread the pâté over the bottom half. Top with the pickled slaw, cucumber and turkey. Mix the mayonnaise with the chopped chilli and dollop over the top. Scatter over the mint leaves and sliced chilli. Sandwich together and dig in.
Nutrition Facts : Calories 541 calories, Fat 15 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 64 grams carbohydrates, Sugar 15 grams sugar, Fiber 7 grams fiber, Protein 34 grams protein, Sodium 1.6 milligram of sodium
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