By Dayne Hudson
KEIRA RUMBLE FROM KRUMBLED.COM - TURKEY RECIPES:
TURKEY QUINOA SALAD
Turkey
500 – 700g turkey breast
2 tablespoon cumin
2 tablespoon paprika
2 tablespoon olive oil/coconut oil
1/2 cup hot sauce *
Salad
1 cup mixed grain quinoa
1 bunch mint roughly chopped
1 bunch coriander roughly chopped
1 chorizo diagonally cut, charred on the grill
5 fresh baby corn, halved
2 roasted red peppers, torn
2 limes (juiced)
1 avocado diced
INSTRUCTIONS:
Cut turkey breast into tenderloin pieces (approximately 3cm x 5cm)
Drizzle oil over breast, then sprinkle cumin and paprika over turkey and rub in.
In a oven proof bag or food saver bag (cryovac) place the turkey in, coat with the hot sauce and seal.
In a water bath, approximately 70 degrees (just below a simmer), place the bag in for 50 minutes. Please ensure that the water does not boil.
Whilst this is cooking, cook the quinoa as per the instructions on the package.
Once the quinoa has puffed, let it cool slightly. Once cooled, place into a large bowl, combine the peppers, baby corn, juice of the 2 limes, 1 avocado, cooked chorizo and herbs.
Once the turkey is cooked, place onto a board and shred the breast with two forks. The breast should be juicy, succulent and tender.
Place the turkey in the large salad bowl, toss, season with salt and pepper.
Garnish & serve!
* This is completely up to you, I have used my favourite habanero hot sauce found in Harris Farm.
HEALTHY RICE PAPER ROLLS
Ingredients
(Makes 8)
350g turkey breast (cooked in the above recipe)
1 bunch of mint roughly chopped
1 bunch of coriander roughly chopped
1 cucumber, cut into thin strips
1 carrot, cut into thin strips
1 chilli, cut into thin strips
½ red cabbage, shredded
8 rice paper sheets
Warm water
There are 2 major tricks to mastering these rice paper rolls. If you master these, your rolls will turn out fresh and crisp all in a matter of seconds!
1. You are going to want to get all of your prep done, this means cutting your vegetables of choice into thin strips, have your protein cooked and cooled. Get all of your ingredients lined up on a tray, ready for assembly.
2. Get yourself a shallow pan or deep plate (based on the size of the rice paper sheets). Fill it with about 2cm of warm water. Dip your rice paper sheet into the water, fully submerge for about 15 seconds, remove and place onto a wooden chopping board. What I was doing for a while was submerging the sheets for too long. The paper would then break apart and would be extremely soggy. The sheet will still be quite ‘tacky’ but don’t worry it will soften up!
3. Place your ingredients in the middle of the sheet – be careful not to overfill these bad boys!
4. Wrap it up as per the photos below.
5. If you aren’t going to eat these straight away, individually wrap them in baking paper or cover with a moist tea towel.
6. I like to serve with a simple tamari soy dipping sauce.
- Keira Rumble
