Sticky, spicy turkey with avocado is the perfect dish to indulge in during Christmas and keep the weight off.
This recipe serves four to six people.
Preparation time: 15 minutes
Cooking time: 10 minutes
Difficulty: Worth the effort
- Ingredients
- 2 large avocados
- A squeeze of fresh lemon juice
- 1 tablespoon olive oil
- 1 teaspoon chilli paste, or to taste
- 2 teaspoons ginger paste, or to taste
- 2 tablespoon cranberry jelly
- 1 cup of leftover cooked and shredded turkey, chicken or duck
- 2 spring onions, thinly sliced
- ½ cup fresh peas, blanched and shocked in ice water, and drained
- A handful of herb sprouts
- Staffords Cranberry Jelly to serve
Method
- Peel and remove the pips from the avocados. Whiz in a blender with a splash of water if you want a smooth purée, or simply mash if you prefer more texture. Season to taste with salt and freshly ground black pepper, and add a squeeze of lemon juice to prevent discolouring.
- Heat olive oil in a frying pan over a medium-high heat. Add the chilli paste, ginger paste and cranberry jelly and cook, stirring for a few seconds. Add the shredded turkey and cook, stirring until the turkey is heated through and is coated in the sticky, spicy glaze and some bits are crispy.
- Place the avocado in a shallow dish or into individual cups. Top with spring onion, peas, turkey, sprouts and cranberry jelly.
To serve:
- Dollop over poached eggs on toast for breakfast.
- Serve in individual cups as part of a buffet lunch.
- Smear onto toasted pitas or flatbreads for an instant pizza.
- Scoop up with nacho chips or serve in a taco shell.
- Enjoy.
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