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Coronation Turkey Salad
3 tbsp butter 2 onions, chopped finely 3 tbsp curry powder 3 tbsp tomato paste ¾ cup red wine 2 bay leaves ¾ cup water 1kg cooked turkey breast meat, sliced or shredded 2/3 cup apricot chutney 1½ cups good quality mayonnaise 3 stalks celery, sliced thinly on the diagonal salt and white pepper to taste 1 large iceberg or 2 cos lettuces, shredded 3 tbsp finely chopped parsley 1 cup flaked almonds, toasted
© Annabel Langbein Media
Heat butter in a frypan and cook onion over a gentle heat until softened but not browned (about 6 minutes). Add curry powder and tomato paste and cook for another minute, stirring over heat. Add red wine, bay leaves and water and simmer a further 5 minutes, stirring to lift any tomato mixture from the bottom of the pan.
Leave to cool then strain through a sieve into a large bowl, discarding the solids. Mix the cooled liquid with the chutney, mayonnaise and celery, and season to taste with salt and white pepper.
Fold the turkey through the mayonnaise mixture. Place lettuce on serving plates, top with turkey mixture and garnish with parsley and flaked almonds.
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