Leftover Christmas turkey recipe for 2 people, takes only 20 mins; recipe has baguette, chicken liver, cucumber, turkey, mayonnaise, red chilli, mint leaf, carrot, red cabbage, ginger, rice vinegar and golden caster sugar.
Turkey Banh mi
Course: Leftover Christmas turkey
Servings
2
servings
Prep time
30 mins
Ingredients
- Red Chilli: 1 red chilli, 1/2 finely chopped, 1/2 finely sliced
- Carrot: 2 small carrots, coarsely grated
- Mayonnaise: 1 tbsp mayonnaise
- Cucumber: 1/4 cucumber, thinly sliced on the diagonal
- Red Cabbage: 75g red cabbage, thinly sliced
- Baguette: 2 small baguettes
- Ginger: 1/4 tsp grated ginger
- Turkey: 140g leftover turkey, shredded
- Golden Caster Sugar: 1/2 tsp golden caster sugar
- Rice Vinegar: 1/2 tbsp rice vinegar
- Mint Leaf: handful mint leaves
- Chicken Liver: 50g chicken liver pate
Directions
- To make the pickled slaw, tip the carrots and cabbage into a large bowl. In a small bowl, combine the ginger, rice vinegar, sugar and a few pinches of salt. Pour over the vegetables and toss together. Set aside for at least 15 mins.
- Halve the baguettes lengthways and spread the pate over the bottom half. Top with the pickled slaw, cucumber and turkey. Mix the mayonnaise with the chopped chilli and dollop over the top. Scatter over the mint leaves and sliced chilli. Sandwich together and dig in.
