Nigella Bang Bang Turkey- yum & easy

[Rosa]

Just thought I'd post a little recommendation for this recipe, from Nigella's Feast book. It was totally easy and tasted amazing, my DH rated it 15/10

Here is the recipe if anyone is interested, it says it serves 4-6 but DH and I ate it all ourselves I just cooked a pack of turkey steaks an shredded them, will try it with leftovers next time I have a roast chicken. Also I shredded sweetheart cabbage and iceberg which worked well.

http://www.telegraph.co.uk/foodanddr...ng-turkey.html

Bang bang turkey
(serves four to six)
I admit, one of the things I particularly adore about this recipe is its name, so very resonant after a long and clamorous family Christmas lunch, but I love, most, its subtly fiery flavour. I know it's a bore having to get hold of Chinese black vinegar and chilli bean sauce but it's these ingredients that see off the cloying, glottally clotting gooeyness of the peanut butter. The sauce itself makes more than enough to coat the amount of turkey specified, but if you're making it - and it's not that laborious - you might as well make enough for more than one outing.
For the bang bang sauce
2 tbsp groundnut oil
2 tsp sesame oil
3 tbsp smooth peanut butter
2 tbsp Chinese chilli bean sauce
1 tbsp caster sugar
1 tbsp soy sauce
11/2 tbsp Chinese black vinegar
2 tbsp water
For the salad
1 medium head iceberg, finely shredded
20g (3/4oz) (a small bunch) fresh coriander, chopped
20g (3/4oz) (a small bunch) fresh mint, chopped
200-275g (7-93/4oz) cold shredded turkey
125g (41/2oz) cucumber
1 spring onion
To make the bang bang sauce, pour the oils into a bowl and add the remaining ingredients, stirring or whisking to make a smooth, thickly runny paste. That's it.
Made in advance, the sauce will keep in a jam jar in the fridge for at least a week.
For the salad, arrange the shredded lettuce over the base of a large flat plate, then sprinkle the chopped coriander and mint over the top. Drizzle four to five tablespoons of bang bang sauce over the lettuce and herbs and, in a smallish bowl, add four tablespoons to the turkey strips, turning them in the sauce until they are well coated.
Arrange the peanutty turkey strips in a rough line down the middle of the salad, and then just peel and deseed the cucumber and julienne into fine strips. Cut each spring onion across into three, and finely slice into lengths, then sprinkle both over the bang bang turkey. Drizzle with a tablespoon or so more sauce and your exertions are over.

[donna-j]

Sounds delicious.

[Mrs B]

Mmm, sounds lush. I have that book too, borrowed it from my mum and don't think I've ever cooked from it!

[Rosa]

Yeah I got it ages ago and never really fancied anything but now we're moved and unpacked I've seen it with my fresh paleo eyes and loads of great ideas, and easy most importantly!

[allana]

Do you use the chilli bean sauce, Rosa? I chucked mine out when I went paleo. (I'm another one who has never cooked from Feast. I'll have to take another look at it!)

[Rosa]

Yeah I did use it, figured it was a small amount and I'd not had it before so didnt know what ti substitute with, I think chilli paste, lemon and honey might work though. I used almond butter instead which was fine.

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[Mrs B]

Me thinks an online visit to Wing Yip might be in order, some of those ings we'd never get down here!