麻豆约拍

by Atul Kochhar from Benares restaurant (Mayfair, London)

Serves 6-8

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Prep time: Less than 10 mins

Cooking time: Less than 30 mins

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Ingredients

1 kg of cooked turkey meat, diced, kept warm in a steamer

400g basmati rice, boiled or steamed to just done, kept warm

3 tbsp vegetable oil

2 cloves

2 bay leaves

1 star anise

1鈥� piece of cinnamon stick

1 tsp cumin seeds

4 medium size onions, thinly sliced

1 tbsp minced garlic

1 tbsp minced ginger

1 green chilli minced

1 tsp turmeric powder

1 tsp coriander powder

1/2 tsp black pepper powder, freshly crushed

1 tsp aromatic garam masala

4-6 medium size tomatoes, blended to a paste

200ml coconut milk

salt to taste

2 tbsp coriander leaves, freshly chopped

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Method

1.听Heat oil in a pan, add cloves, bay leaves, star anise, cinnamon stick & cumin seeds.听

2.听As spices crackle in heat, add sliced onion & add a pinch of salt, saut茅 until golden brown in colour.听

3.听Stir-in ginger, garlic & chilli, saut茅 for 2 mins or until cooked.听

4.听Add turmeric, coriander, black pepper & garam masala then saut茅 for 1 minute & add tomatoes.听

5.听While stirring, allow it to simmer & cook for further 2-3 mins, then add coconut milk & simmer for further 2-3 minutes. Check for seasoning.

6.听When it is ready to serve, stir the turkey into the sauce & heat for a minute, add rice & mix lightly with a rice fork. Garnish with chopped coriander leaves & serve with cucumber raita.

by CyrusTodiwala & Tony Singh from The Incredible Spicemen (麻豆约拍 Books / Ebury Publishing)

Serves 4-6

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Prep time: 15 mins

Cooking time: 15 mins (+4hrs min refrigeration, or overnight)

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Ingredients

800g (1lb 14oz) boneless turkey breast, skin removed

1 tsp turmeric

salt & freshly ground black pepper

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For the Marinade

150g (5oz) natural full-fat yoghurt

4cm (1 1/2 in) piece of fresh root ginger, peeled

4 garlic cloves

1/2 tsp ground cumin

1/2 tsp ground coriander

1/2 tsp chilli powder

1 tbsp lime juice

1/2 tsp garam masala

2 mild fresh green chillies (optional) seeds removed if liked, roughly chopped

2 tbsp sunflower

20g (3沤4oz) butter, melted

salt & ground white pepper

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Method

Cut the turkey into 3-5cm (11沤2in) cubes.听 Rub in the turmeric & some salt & pepper & set aside in the fridge while you make the marinade.

Spoon half of the yoghurt into a blender & add all of the remaining ingredients apart from the butter, then blend until smooth.听 Transfer the mixture to a bowl & whisk in the remaining yoghurt.听 Rub this mixture well into the turkey & refrigerate for at least 4hrs, or overnight if time permits.

If you like, you can thread the marinated turkey onto 8-10 metal skewers.听 To cook, place under a medium grill with a drip tray below, or chargrill on a medium barbecue; either way, cook the turkey for 5-7 mins if in loose pieces (about 15 mins if skewered), or until the juices run clear, repeatedly turning & basting with the melted butter for a juicy appearance.

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The turkey can also be cooked in the oven at 190C/375F/gas 5, but the result is not so pleasing.