Lots of leftovers? Use up your roast for this turkey caesar salad – it’s so good it might just compete with your mains for the spotlight!

SERVES 4 // COOKING TIME 10 min

INGREDIENTS
For the dressing
1 tsp anchovy paste
½ tsp Dijon mustard
2 tbsp lemon juice
1 garlic clove, crushed
1 tsp Worcestershire sauce
½ cup mayonnaise
3 tbsp Parmesan
For the turkey caesar salad
1 cup crusty bread, torn
6 baby gem lettuces
1½ cups shredded leftover turkey
¼ cup Parmesan
4 eggs, boiled and halved

METHOD
For the dressing
1. Whisk together the anchovy paste, mustard, lemon juice, garlic and Worcestershire sauce.
2. Add the mayonnaise and Parmesan. Cover and refrigerate.
For the turkey caesar salad
1. Heat some olive oil in a pan and toast the chunks of bread, until golden brown. Season lightly and set aside to cool.
2. Arrange the lettuce leaves in a serving dish. Top with turkey, croutons and Parmesan.
3. Add the eggs and serve with the dressing on the side.

Tip
Tearing the bread apart with your hands instead of slicing it will give your croutons loads of extra texture and crunch, and the jagged edges will hold your flavourful dressing perfectly.

Recipe & styling: Dylan Norton
Photography: Gareth van Nelson // HMimages.co.za

Our steak and pear salad with home-made mint dressing is another delicious way to use up your leftover roast!

The post Leftover turkey caesar salad with parmesan crumb appeared first on MyKitchen.

Eating turkey is becoming increasingly popular in South Africa, and with the festive season right around the corner, everyone is wondering how to prepare the most succulent turkey this year.

No one likes a dry, tasteless turkey. But not many people know the trade secret in how to pack in more flavour and lock in more moisture, while still finishing with a perfectly crisp skin.

The answer? Give it a bath! Yes, a salt brine is the perfect way to prep your turkey, and step one is choosing the right kind of salt. Salt is a natural product, and because of this, we must take care to identify know the origin of what we buy since we use it in ou food every day.

Fortunately, we are blessed with one of the finest sources of nature’s miracle condiment right here in our own country. Straight from the ancient deserts of the Kalahari, with an exquisite flavour to highlight all the delicious notes in your meal, Royal Ancient Desert Kalahari Salt is packed with essential minerals and trace elements. It’s also free from any additives or preservatives.

The company also ensure that their salt is harvested in harmony with nature, and they invest in projects that care for the community, so you know you are helping to support the planet and local communities in need by adding it to your grocery list.

But back to turkey. Simply mix the below ingredients in your cooler box or a large stockpot or plastic container. Submerge your turkey in the mixture and leave it to soak in the fridge (you’ll need to prep and clear some space). For a bird under 8 kg, the ideal bath time is between 24-36 hours and slightly longer for a bigger roast.

For your salt brine
4 L warm water (top up if your turkey is not fully submerged)
2 cups brown sugar
1 cup Royal Ancient Desert Kalahari Coarse Grinder Salt (½ cup or ¾ cup for a smaller turkey)
3 shallots, roughly chopped
6 garlic cloves, crushed
2 tbsp whole black peppercorns
2 tbsp dried juniper berries, optional
2 tbsp chopped parsley
1 tbsp chopped thyme

Before roasting, make sure your turkey is properly dry after its bath. Pat it dry with a paper towel and then allow it to air dry on a cooling rack for a little while. Then you’re pretty much ready to stuff, roast and dig in!

You can find Royal Ancient Desert Kalahari Coarse Grinder Salt online at takealot.com and in leading Checkers stores nationwide.

Photography: Courtesy images

The post Find out which Kalahari ingredient will give you the most succulent turkey appeared first on MyKitchen.

We took some Thanksgiving inspiration from the West for this braaied turkey, but put a South African spin on it – naturally!

SERVES 8–10 // COOKING TIME 3 hours

INGREDIENTS
For the braaied turkey
1 × 6 kg turkey, giblets removed
3 tbsp olive oil
1 tbsp brown sugar
1 tbsp paprika
2 tsp dried sage
2 tsp dried mixed herbs
For the apple and cranberry stuffing bake
3 tbsp butter
1 onion, chopped
3 celery stalks, chopped
500 g sourdough bread, cut into cubes
1 apple, chopped
1 cup dried cranberries
2 tbsp chopped sage
1 tbsp thyme
¼ tsp cinnamon
2 cups chicken stock
1 egg

METHOD
For the braaied turkey
1. Pat the turkey dry with a paper towel.
2. Mix the remaining ingredients together and season with salt and pepper.
3. Rub all over the turkey and under the skin, being careful not to make any holes in the skin.
4. Place turkey in a foil container and cover with foil. Place in the centre of your braai grid over medium coals. Braai for 1 hour, replenishing the coals and checking the heat regularly.
5. Open up the foil package and baste the turkey with the cooking juices. Then remove the foil covering the top and braai for another 1–1½ hours, basting regularly, until the skin has crisped up and the turkey is cooked through.
6. Remove from the braai and allow to rest for 20 minutes before carving and serving.
For the apple and cranberry stuffing bake
1. Melt the butter in a pan over medium heat and fry the onion and celery until soft and translucent.
2. Mix together the bread, apples, cranberries, herbs and spices. Then mix through the onion and celery, stock and egg.
3. Create a foil package and add the stuffing mixture.
4. Place it on the braai grid next to your turkey and braai for 30–40 minutes, until set and cooked through.

Recipe: Nicola Naudé
Styling: Kate Turner
Photography: K-Leigh Siebritz // HMimages.co.za

Since the festive season is all about braaing, you’ll have plenty of opportunities to make even more delicious meats – including this braaied snoek.

The post Braaied turkey with apple and cranberry stuffing bake appeared first on MyKitchen.

It’s not called ‘fancy’ for nothing! This turkey á la king with roast veggies is sure to be a favourite at the dinner table from now on.

SERVES 4 // COOKING TIME 1 hour 5 min

INGREDIENTS
5 carrots, sliced
4 celery stalks, sliced
3 leeks, sliced
1½ onions, sliced
2½ cups chicken stock
1 × 1.5 kg turkey drumstick
¼ cup milk
¼ cup butter
½ cup + 2 tbsp flour
1 cup rice, cooked according to packet instructions

METHOD
1. Preheat oven to 165°C.
2. Arrange the carrots, celery, leeks and onions in a deep baking tray or casserole dish. Pour over 1½ cups of the chicken stock. Pop the turkey drumstick on top and cover with foil. Braise in the oven for 45 minutes.
3. Pour out ¾ of the stock from the tray (keeping it for the sauce) and preheat the grill. Return to the oven for 15 minutes. Shred the turkey.
4. Heat 1 cup chicken stock and the milk, separately, in the microwave and keep them hot.
5. In a heavy-based pot, melt the butter. Add the flour and whisk to form a smooth paste. Allow to cook over medium heat until the paste begins to form a crust at the edges.
6. Add the heated chicken stock ½ cup at a time, followed by the hot milk, whisking well after each addition, until thickened and smooth.
7. Add the leftover stock from the turkey. Whisk well and allow to simmer for 8 minutes, until thickened. Season with salt and pepper to taste.
8. Spoon the rice on to a serving platter and top with the roast veggies and turkey. Dress your turkey á la king with the sauce.

Recipe & styling: Amerae Vercueil
Photography: Sean Dollery // HMimages.co.za

Have a new liking towards turkey? Try this healthy Christmas turkey roast with orange and bay leaves.

The post Fancy turkey á la king with roast veggies appeared first on MyKitchen.

These delicious Turkish eggs perfect for a balanced brekkie, and since it’s so quick, you won’t have to worry about the morning rush.

SERVES 4 // COOKING TIME 15 min

INGREDIENTS
300 ml plain yoghurt
3 tbsp butter
1 tsp smoked paprika
4 eggs, poached
Handful dill, chopped

METHOD
1. Season the yoghurt with salt and pepper. Set aside.
2. Heat the butter in a small pan over low. Add the paprika and cook until fragrant.
3. Divide the yoghurt between 4 bowls. Add an egg to each bowl, drizzle with paprika butter and sprinkle with fresh dill.

Recipe & styling: Amerae Vercueil
Photography: Gareth van Nelson // HMimages.co.za

These Scotch eggs make another breakfast favourite!

The post Traditional Turkish eggs with yoghurt and paprika appeared first on MyKitchen.

Yoghurt soup is a popular comfort food in Turkey, and is also commonly taken to someone who’s ill. Garnish this treat with crunchy lentils for the perfect winter warmer.

SERVES 6 // COOKING TIME 40 min

INGREDIENTS
For the chilli dressing
¼ cup olive oil
2 cloves garlic, peeled
2 tsp chilli flakes
For the soup
1¼ L vegetable stock
1 cup brown rice
1 L full-cream yoghurt
1 egg
1 tbsp cornflour
1 tbsp dried mint
1 tsp salt and pinch pepper
2 cups cooked brown lentils (1 cup dried)
Handful baby spinach

METHOD
1. For the dressing, heat oil in a pot. Add the garlic and chilli flakes, then set aside to cool.
2. Bring the stock and rice to a simmer in a large pot. Simmer for 20 minutes.
3. Whisk together yoghurt, egg and cornflour until smooth.
4. To stop the yoghurt mixture curdling, add 1 large spoonful of hot stock. Then add the whole mixture to the stock pot. Season with mint, salt and pepper.
5. Simmer for 10 minutes, until the rice is cooked and the soup is slightly thickened.
6. Serve with lentils, spinach, and a drizzle of the dressing.

Recipe: Amarae Vercueil
Styling: Chiara Turilli
Photography: Andreas Eiselen // HMimages.co.za

The post Turkish yoghurt soup with crunchy lentils appeared first on MyKitchen.