Turkey with Lemon Mayonnaise Recipe
Summary
Preparation Time20 MinCooking Time1 Hr 5 Min
Ready In1 Hr 25 MinDifficulty LevelMedium
Ingredients
| Cooked turkey meat - 1 1/2-2 pounds | ||
| Rice | 1 pound | |
| Peas | 3 Ounce | |
| Green beans - 2-3 oz, chopped | ||
| Sweetcorn | 3 Ounce | |
| Tomatoes | 4 | |
| Cucumber | 1 Medium | |
| Mayonnaise - 1-1 1/4 pints (approx.) | ||
| Lemons - 2, for rind, grated | ||
| Parsley | 1 Tablespoon, chopped | |
| Lemon slices - 6-8 thin | ||
| FRENCH DRESSING | ||
| French mustard | 1/2 Teaspoon | |
| Oil - 1/2-3/4 pint | ||
| Wine vinegar - 4-5 liquid oz | ||
| Fresh mixhed herbs - 1-2 tablespoons, chopped | ||
Directions
GETTING READY
1) Boil rice in plenty of salt water for 10-12 minutes or according to instructions on package.
2) Drain and wash well with cold water. Let them dry.
3) In salty water, boil peas, beans and sweetcorn.
4) Drain and let cool.
5) Peel tomatoes and slice them reserving juice.
6) Peel cucumber, dice and sprinkle with salt.
7) Leave for 20 minutes; then wash well and drain.
MAKING
8) To make French dressing: Mix salt, pepper and sugar to taste with French mustard and oil. Add vinegar. Beat well. Add chopped herbs.
9) Add 2-3 teaspoons grated lemon rind in mayonnaise for flavour.
10) Cut turkey into cubes or strips, mix with half the mayonnaise.
11) With the strained tomato juice, slightly thin the remaining mayonnaise
12) Add all vegetables to cold cooked rice and moisten with French dressing.
13) Arrange this mixture down sides of a dish.
14) Spoon turkey mayonnaise down centre.
15) Spoon little extra mayonnaise over the top.
SERVING
16) Sprinkle with chopped parsley mixed with remaining lemon rind, and garnish with slices of lemon made into twists and serve.
1) Boil rice in plenty of salt water for 10-12 minutes or according to instructions on package.
2) Drain and wash well with cold water. Let them dry.
3) In salty water, boil peas, beans and sweetcorn.
4) Drain and let cool.
5) Peel tomatoes and slice them reserving juice.
6) Peel cucumber, dice and sprinkle with salt.
7) Leave for 20 minutes; then wash well and drain.
MAKING
8) To make French dressing: Mix salt, pepper and sugar to taste with French mustard and oil. Add vinegar. Beat well. Add chopped herbs.
9) Add 2-3 teaspoons grated lemon rind in mayonnaise for flavour.
10) Cut turkey into cubes or strips, mix with half the mayonnaise.
11) With the strained tomato juice, slightly thin the remaining mayonnaise
12) Add all vegetables to cold cooked rice and moisten with French dressing.
13) Arrange this mixture down sides of a dish.
14) Spoon turkey mayonnaise down centre.
15) Spoon little extra mayonnaise over the top.
SERVING
16) Sprinkle with chopped parsley mixed with remaining lemon rind, and garnish with slices of lemon made into twists and serve.
Chef
