Coronation Turkey
Method
Start with the mayonnaise. Crush the garlic with a pinch of salt and combine in a bowl with the egg yolks, mustard, cider vinegar and some pepper.
Start whisking in the oils, a few drops at a time to start with, then in small dashes, whisking in each addition to amalgamate.
Stop when you have a glossy, wobbly mayonnaise. Check the seasoning and add more salt, pepper, mustard or vinegar if you like.
Measure 200-250g of the mayonnaise (refrigerate the rest for other uses) and combine thoroughly with the yoghurt, curry paste and chutney. Cut or tear the turkey into bite-sized pieces and fold through the dressing, with the grapes and celery stalks.
Taste and add lemon juice if needed and season with salt and pepper as needed.
To serve:
Spread the salad out on a large serving platter and finish with celery leaves and a scattering of toasted nuts.
Or
Bash the nuts into smaller pieces and stir through the meat mixture for a delicious sandwich filling.
Ingredients
- 200ml plain wholemilk yoghurt
- ½ – 1 tablespoon medium hot curry paste, such as Madras or Korma, to taste
- 2 tablespoon mango or another fruity chutney leftover from the cheese board
- About 400g cold roast turkey
- 150g grapes
- 2-3 inner celery stalks, sliced
- A spritz of lemon juice, if needed
- Sea salt and freshly ground black pepper
For the mayonnaise:
- 1-2 small garlic clove
- 2 large free-range egg yolks
- 1-2 teaspoon English mustard
- 1 teaspoon cider vinegar
- 250ml sunflower oil
- 75ml extra virgin olive or rapeseed oil
To finish:
- Celery leaves
- Toasted flaked almonds (or other leftover nuts such as salted peanuts)
Subscribe to our newsletter.