mudbug
Chef Extraordinaire
I kid you not. That is the name of this recipe for T-giving leftovers in today's paper. Adapted from a recipe by Nigella Lawson.
Soooo, Bang, you rascal...........when were you in the UK last, hmmmm???
BANG BANG TURKEY
2 to 4 servings
This Asian-inspired day-after salad of a simplified peanut sauce and crisp cucumbers is refreshingly light.
For the sauce:
2 t peanut oil
3 T peanut butter, preferably natural
1/2 to 1 T light brown sugar
1 T soy sauce
1/2 t balsamic vinegar
Chili bean or chili garlic sauce, sambal oekek, red or green curry paste, seeded and minced serrano chili pepper, or hot red pepper sauce to taste (optional)
2 - 4 T hot water, as necessary
For the salad:
Watercress leaves or shredded iceberg or romaine lettuce (optional)
1 large cucumber, preferably seedless (hothouse), cut into 2-inch strips
About 1/2 cup each finely chopped fresh cilantro and mint
About 3 cups cold shredded or chopped turkey
2 scallions (white and green parts), thinly sliced
Coarsely chopped or crushed peanuts
For the sauce
In a bowl using a whisk or fork, mix together the oil, peanut butter, sugar, soy sauce, vinegar, and if desired, chili or curry suace or chili pepper utnil combined. Add the hot water and mix until a smooth sort of thick but still runny paste forms. Taste and adjust the ingredients as desired. (May cover and refrigerate for up to several days.)
For the salad
If desired, arrange the watercress or lettuce among individual plates. Divide the cucumbers, cilantro, and mint among individual plates, mounding them slightly to the center. Top with turkey and dribble with the sauce. Top with scallions and peanuts. Pass any remaining sauce on the side.
Soooo, Bang, you rascal...........when were you in the UK last, hmmmm???
BANG BANG TURKEY
2 to 4 servings
This Asian-inspired day-after salad of a simplified peanut sauce and crisp cucumbers is refreshingly light.
For the sauce:
2 t peanut oil
3 T peanut butter, preferably natural
1/2 to 1 T light brown sugar
1 T soy sauce
1/2 t balsamic vinegar
Chili bean or chili garlic sauce, sambal oekek, red or green curry paste, seeded and minced serrano chili pepper, or hot red pepper sauce to taste (optional)
2 - 4 T hot water, as necessary
For the salad:
Watercress leaves or shredded iceberg or romaine lettuce (optional)
1 large cucumber, preferably seedless (hothouse), cut into 2-inch strips
About 1/2 cup each finely chopped fresh cilantro and mint
About 3 cups cold shredded or chopped turkey
2 scallions (white and green parts), thinly sliced
Coarsely chopped or crushed peanuts
For the sauce
In a bowl using a whisk or fork, mix together the oil, peanut butter, sugar, soy sauce, vinegar, and if desired, chili or curry suace or chili pepper utnil combined. Add the hot water and mix until a smooth sort of thick but still runny paste forms. Taste and adjust the ingredients as desired. (May cover and refrigerate for up to several days.)
For the salad
If desired, arrange the watercress or lettuce among individual plates. Divide the cucumbers, cilantro, and mint among individual plates, mounding them slightly to the center. Top with turkey and dribble with the sauce. Top with scallions and peanuts. Pass any remaining sauce on the side.
