3/4 - 1 lb (350-450g) cooked turkey, chopped
1 small onion, chopped
a little butter
1/2 clove of garlic, crushed
1 tbsp tomato puree (paste)
1/2 level tsp curry powder
2 tbsp lemon juice
2 tbsp apricot jam
1 chicken bouillon cube (stock cube)
1/4 -1/2 pt (150-300ml) good mayonnaise
8 oz (225g) green and black (Concord) grapes, halved and stoned (seeded)
1/2 cup (1 1/2 oz) 40g browned, flaked almonds
Small sprigs of Watercress (salad cress) or parsley or lettuce (to garnish)
1 small onion, chopped
a little butter
1/2 clove of garlic, crushed
1 tbsp tomato puree (paste)
1/2 level tsp curry powder
2 tbsp lemon juice
2 tbsp apricot jam
1 chicken bouillon cube (stock cube)
1/4 -1/2 pt (150-300ml) good mayonnaise
8 oz (225g) green and black (Concord) grapes, halved and stoned (seeded)
1/2 cup (1 1/2 oz) 40g browned, flaked almonds
Small sprigs of Watercress (salad cress) or parsley or lettuce (to garnish)
method
1. Gently saute the onion in butter with the garlic for 5 minutes or until soft. Add the tomato puree, curry powder, 1 tbsp of lemon juice, apricot jam and crumbled bouillon cube.
2. Heat gently until the jam has melted, then puree in a blender or sieve into a small bowl. Allow to cool, then stir into the mayonnaise and fold in the turkey. Cover and chill in the refrigerator overnight.
3. The following day, toss the grapes in the remaining lemon juice and stir into the turkey mayonnaise. Taste and check seasoning.
4. Turn into a serving dish and sprinkle with the almonds. Garnish with small sprigs of watercress, parsley or lettuce.
2. Heat gently until the jam has melted, then puree in a blender or sieve into a small bowl. Allow to cool, then stir into the mayonnaise and fold in the turkey. Cover and chill in the refrigerator overnight.
3. The following day, toss the grapes in the remaining lemon juice and stir into the turkey mayonnaise. Taste and check seasoning.
4. Turn into a serving dish and sprinkle with the almonds. Garnish with small sprigs of watercress, parsley or lettuce.
serving amount
serves 6.
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