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Christmas Nut Satay Turkey

Don’t let your Christmas treats go to waste! Transform leftover roasted salted peanuts or cashews into a tangy satay sauce that perfectly complements your leftover roast turkey or chicken. Create something magical with your festive leftovers!
serves 4

Method

1. Make the Satay Sauce:

  • In a food processor, pulse the nuts with the honey (or sugar), chili flakes, and garlic until you achieve a coarse, crumbly paste.
  • In a separate bowl, mix together the coconut milk, citrus juice and zest, soy sauce, and fish (or Worcestershire) sauce.
  • Gradually add this mixture to the nut paste, pulsing between each addition. Continue until you have a creamy paste with a bit of a nubbly, nutty texture. You may not need to use all the liquid.
  • Taste the sauce and adjust the flavors as needed. Add more coconut milk, soy sauce, chili, or lime until it reaches your desired balance.
  • Store the sauce in a jar in the fridge until needed.

2. Prepare the Meat:

  • Tear the turkey or other meat into strips.
  • Heat a thin layer of sunflower oil in a pan over medium-high heat. Add the meat strips and fry them hard, shaking or stirring occasionally, until they are sizzling hot and crisping nicely at the ends and edges.

3. Warm the Satay Sauce:

  • In a small saucepan, warm the satay sauce over low heat, stirring occasionally. If it becomes too thick, loosen it with a little warm water or coconut milk. The sauce should be thick and creamy, but not quite pourable.

4. Serve:

  • Place the fried meat on warmed plates and generously spoon the hot satay sauce over the top.
  • If desired, scatter some freshly grated carrot and a few coriander leaves on top, and serve with plain boiled rice.

Ingredients

For the Main Dish:

  • Up to 500g roast turkey, pork, or chicken
  • Sunflower oil, for frying
  • Salt and freshly ground black pepper

For the Satay Sauce:

  • About 100g salted roast peanuts, cashews, almonds, or a mix
  • 1 teaspoon honey or brown sugar
  • A good pinch of dried chili flakes
  • 1 garlic clove, chopped
  • About 50ml coconut milk
  • About 2 tablespoons lime or lemon juice, plus a little grated zest
  • About 1 tablespoon soy sauce
  • Dash or two of fish sauce or Worcestershire sauce

To Finish (Optional):

  • Grated carrot
  • Coriander leaves
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