Jubilation Turkey

Jubilation Turkey – It’s not just for Christmas!

I don’t know whether the inspiration for this recipe is simply the fact that everyone has started talking about the Queen’s Jubilee. I wanted to develop a turkey recipe that was easy, that could be made with pretty much any turkey meat (other than mince) and that would work in summer and winter equally well.  And, as you have probably guessed this recipe has it’s origin in Coronation Chicken, originally made for the Queen’s Coronation, 60 years ago.

I can imagine this dish on our family table after Christmas, as a perfect way to use up the leftover turkey meat.  But, it’s also something that makes a great salad dish for a summer buffet.  What’s more, if like me, you are usually cooking for one or two, then you can half the quantities in my recipe and use cooked turkey breast from the deli counter of your supermarket to make enough for two or three!  It works very well as a sandwich filling too if you have any left!

Print

Jubilation Turkey with Piquant Pepperdew

Prep Time

15 mins

Cook Time

5 mins

Total Time

20 mins

 

This is an updated version of coronation chicken with a spicier but lighter dressing and with turkey. By using mango and piquante pepperdew peppers this dish bursts with flavours

Course: Lunch

Cuisine: British

Servings: 4 -6

Author: Fiona Maclean

Ingredients

• 400 g Cooked turkey meat diced or pulled into bite size piece
• 150 ml Mayonnaise
• 300 ml Greek Yoghurt I used 2% fat
• 12 Piquante Pepperdew Peppers chopped, 2 reserve and sliced for garnish. I used mild!
• 1 tablespoon Mild Madras Curry Powder
• 2 tablespoons Mango Chutney
• 1 handful Fresh coriander chopped, a few sprigs reserved for garnish
• 300 g Fresh mango diced or cut into slices (make the shapes the same as your turkey!)
• 1 tablespoon Light olive oil sunflower or any light oil can be substitued
• 1 teaspoon Worcester sauce

Instructions

1. Warm the oil in a pan and heat the curry powder till it starts to smell spicey
2. Stir in the mango chutney and the worcester sauce so you have a kind of brown gunk
3. Put the curry and mango chutney mix into a large bowl. Stir in the mayonnaise then the yoghurt, pepperdew and chopped coriander and mix well.
   
   
4. Mix in the mango and turkey and place the resulting mixture in the fridge for at least two hours so the flavours can blend
5. Serve garnished with a few sliced pieces of pepperdew and coriander leaves.

The piquant pepperdew in this recipe adds just a little extra kick and texture while using mango rather than the tinned or dried apricots that went into the original dish makes an altogether lighter flavour.  I’ve used a ratio of 2:1 yoghurt to mayo, but you could play around with that to make this dish healthier or creamier.  Remember though that turkey is a very healthy, low-fat meat!