ASIAN TURKEY SALAD
Serves two
INGREDIENTS
100g shallots, peeled and very thinly sliced
pinch salt,
350g cooked turkey, sliced into strips
400g chinese cabbage, core removed,
leaves finely shredded
100g beansprouts
1 carrot, peeled, cut in half, finely shredded
15g mint, basil & coriander leaves, chopped
40g peanuts, roasted in a hot pan, coarsely chopped,
plus extra to serve
ground black pepper
Dressing
3 tbsp fish sauce
3 tbsp lime juice
1 tbsp rice vinegar
2 tbsp caster sugar
1 tsp garlic, very finely chopped
2 red chillies, bird’s-eye, finely
chopped
CHERISHED FOREVER
CHOCOLATE MUG BROWNIE
Serves two
INGREDIENTS
METHOD
1. Mix the shallots and salt in a large bowl and set aside for 30
minutes, or until softened.
2. Meanwhile, for the dressing, mix together the dressing
ingredients
in a separate bowl until well-combined.
3. Just before serving, add the cold turkey strips to the bowl
of salted shallots. Mix in the Chinese cabbage leaves,
beansprouts, shredded carrot, herbs and peanuts until
well-combined.
4. Pour over the dressing, season, to taste, with freshly ground
black pepper then mix well until the dressing coats the salad
ingredients.
5. To serve, pile the turkey salad into the centre of each of four
serving plates. Sprinkle over the remaining chopped roasted
peanuts.
2 tbsp butter, melted
2 tbsp water
¼ tsp vanilla extract
Pinch of salt
4 tbsp granulated or caster sugar
2 tbsp cocoa powder
4 tbsp plain flour
METHOD
1. In a mug, melt the butter in the microwave then add the water,
vanilla and salt. Whisk well with a fork.
2. Add the cocoa powder and whisk well. Add sugar, and again
whisk well.
3. Finally, add flour and whisk well.
4. Microwave for 60-90 seconds, depending on how gooey
you want your brownie. Be careful not to overcook!
5. Dollop some whipped cream on top or a scoop of vanilla ice
cream.