Wednesday, January 9, 2013

The Classic Turkey Sandwich with an Indian Twist

The following is a guest post:

Turkey is an incredibly economical meat, especially when you buy a whole bird. There's nothing finer than presenting a burnished brown feast to your entire family. The trouble is that you often end up with a lot of leftovers. Rather than wrapping the remaining meat in cling-film and banishing it to the seldom-visited part of your fridge, why not take a gander at these recipes which take for their inspiration the warming spices of India. With just a little patience, ingenuity and a certain amount of cumin, you can have a whole new dish without having to slope off to the supermarket!

Indian Style Turkey & Camembert Sandwich


Classic Turkey Sandwich
This may not seem like the most intuitive of sandwich combination but the richness of the Camembert marries beautifully with the mango chutney –  fruit and cheese is a classic combination, after all. The warming spices combine with turkey and the chutney to give the whole sandwich a lightly spiced kick, which is always especially welcome in the winter months. There's always a lot of Camembert around Christmas time so this is an idea opportunity to get some use out of this very seasonal cheese.

Makes 4 sandwiches

Ingredients

  • 2tbsp butter or 1 tbsp oil
  • ½ tsp curry powder
  • Salt and pepper to taste
  • 300g turkey meat, cooked or uncooked breasts
  • 8 slices of rye bread
  • 150g sliced Camembert
  • 2 tbsp chives
  • 3 tbsp Mango Chutney NB – the Mango Chutney can  be shop-bought but it is heartily recommended that you make your own using the easy recipe below:

Mango Chutney

  • 1 tbsp butter
  • 1 shallot, chopped
  • 1 mango, diced
  • 2 peaches, peeled and diced into small chunks
  • 3 tbsp rice vinegar/cider vinegar
  • 2 tbsp sugar
  • ½ tsp curry paste/powder
  • Seasoning to taste.

If your turkey meat is uncooked, melt the butter and mix it with the curry powder. Then, brush it with the buttery mixture and grill under a medium heat until cooked through. If the meat is cooked, mix the curry powder in the oil, put it in a small plastic sandwich bag, place the turkey inside, seal and then shake to coat the meat. You can leave the marinade bag in the fridge for a few hours for the flavors to intensify.

Toast the rye bread. You can use whatever bread you'd like but rye bread is a excellent accompaniment to the turkey: chewy, wholesome and it's not going to go pappy like a processed white bread.

Spread the sliced Camembert evenly over half the toasted rye bread. Sprinkle the chopped chives over the top. Then, spread mango chutney over the rest of the toast. Close each sandwich and then serve with raw vegetables or maybe some of those nice vegetable crisps.

How to make Mango Chutney

This is easy. Melt the butter and then fry the chopped shallot to a golden brown. Add the diced  mango and peach and cook for two to three minutes. Then, deglaze the pan by adding the vinegar. Add the sugar and curry and let reduce to about half. Let it cool and season and then lo! Mango chutney for all.

This might not appear to be the healthiest sandwich ever created but with the turkey giving a significant shot of low-fat protein, the mango chutney providing a whack of Vitamin C and the rye bread bringing a low glycemic index fibre-filled carbohydrate into the mix, this is actually a very balanced and delicious way to eat turkey. If you're looking to make this even healthier, you can just reduce the sugar in the home-made mango chutney and cut down the amount of cheese. Like all turkey recipes, it's incredible versatile and low fat. Just don't go nuts on the mango chutney, like I do.

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