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Poached turkey & prawn salad
Poached turkey & prawn salad
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Prep Time:
105 minutes
Cook Time:
60 minutes
Total Time:
165 minutes
Kick off your Christmas lunch with this delectable summertime dish.
Ingredients:
  • 225g salt
  • 4-5kg turkey (preferably free-range)
  • 1 carrot, chopped
  • 1/2 bunch celery
  • 2 bay leaves
  • Pared rind of 1 lemon, plus grated zest of 1 lemon
  • 2 garlic cloves, lightly bruised
  • 2 flat-leaf parsley sprigs, plus 1/2 cup finely chopped flat-leaf parsley leaves
  • 2 thyme sprigs
  • 1 leek (white part only), rinsed, chopped
  • 2 red onions, thinly sliced
  • 20.00 gm caster sugar
  • 1.2kg cooked prawns, peeled (tails intact), deveined
  • 60ml chardonnay
  • 11.80 gm Dijon mustard
  • Chopped mustard fruits (see note)
  • Truffle mayonnaise (see related recipe), to serve
Instructions:
  • In a large stockpot, dissolve salt in 1 cup (250ml) boiling water. Fill halfway with cold water. Allow the mixture to cool completely before adding the turkey and enough water to cover it. Let the turkey brine in a cool place for 1 hour. Drain and rinse the turkey thoroughly.
  • Place the turkey back into a clean pan along with carrot, 2 chopped celery stalks, bay leaves, rind, garlic, herb sprigs, leek, and enough water to cover everything. Bring to a boil, then let it simmer over low heat for 1 hour, skimming off any foam that forms. Once done, allow the mixture to cool completely in the liquid. You can prepare this a day in advance and refrigerate the turkey. The stock can be frozen for up to 3 months.
  • Place the onion in a colander over a large bowl. Mix in the sugar and 1 teaspoon of salt. Toss everything together and let it sit for 1 hour.
  • Shred the turkey, removing the skin and bones, and place it in a large bowl with the prawns. Rinse the onion and thinly slice the remaining celery on an angle before adding them both to the bowl.
  • Whisk together the vinegar, mustard, and oil, season with salt and pepper, and mix in most of the chopped parsley. Toss everything together, then sprinkle with mustard fruits and the remaining parsley. Serve with truffle mayonnaise.

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