Sue’s Cookery Corner
Turkey Satay Sticks with Mizuna Salad
Ingredients
450g/1lb turkey breast
15cm/6in wooden bamboo skewers, pre-soaked in water
For the marinade
1 large garlic clove, crushed
1 tsp finely chopped fresh ginger
1 tsp chopped coriander
90ml/3¼fl oz soy sauce
90ml/3¼fl oz teriyaki sauce or marinade
For the peanut sauce
225g/8oz crunchy peanut butter
3 garlic cloves, crushed
a handful of coriander leaves
2 tbsp sake or dry white wine
1 tsp chilli oil (or to taste)
120ml/4¼fl oz coconut milk
water, to loosen sauce if too thick
For the salad
1 lime, juice only
2 tbsp olive oil
100g/3½oz mizuna leaves
½ white onion, thinly sliced
½ red chilli
¼ mango, sliced
Method
1. Cut the turkey into small cubes no bigger than 1cm/0.5in. Push them onto the
pre-soaked bamboo skewers. Make sure you only cover half of each skewer with the
meat.
2. Mix together all the marinade ingredients, and place the kebabs into a tray
with the marinade. Cover with cling film and chill for a minimum of eight hours
to achieve the best taste.
3. Preheat a griddle pan to a medium-high heat. Now make the peanut sauce. In a
food processor or liquidizer, blend the peanut butter with the garlic and
coriander. In a separate jug, mix the sake, chilli oil and coconut milk. Pour
this mixture into the processor and blend. The sauce should be thick but not
set. If the sauce is too thick, loosen it by adding a tablespoon of water at a
time.
4 Griddle the kebabs for 6-8 minutes - brush some of the marinade off the turkey
so that it doesn't burn.
5 Make the mizuna salad by mixing the lime juice and olive oil and tossing with
the mizuna leaves, chilli and mango.
6 Serve the turkey kebabs with the peanut sauce and the salad on the side.