BUSHFLOWER HONEY GLAZED TURKEY BUFFÉ, WILD RICE AND POMEGRANATE SALAD


20 MINUTES

PREPARATION TIME

120 MINUTES

COOKING TIME

8 PEOPLE

SERVING SUGGESTION

INGREDIENTS

  • 1 x Ingham’s Turkey Buffé
  • 2 Tbsp extra virgin olive oil
  • sea salt flakes and freshly-ground black pepper
  • ½ cup bushflower honey
  • 1¾ cups mixed black and red rice
  • 1L chicken stock
  • 2 cups mixed heirloom tomatoes, chopped
  • 2 Lebanese cucumbers, seeded and diced
  • 2 cups small nasturtium leaves
  • 1 red onion, finely diced
  • ½ cup pomegranate seeds
  • 1 bunch parsley, finely chopped
  • 1 bunch oregano leaves, finely chopped
  • 4 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp ground sumac
  • finely-grated zest and juice of 2 lemons
  • sea salt flakes and freshly-ground black pepper


METHOD

  1. Preheat oven to 220°C. Rub the turkey buffé with half the olive oil, then season generously with salt and pepper.Cooking Ingham’s Turkey Buffe as per cooking instruction on pack. With 10 minutes cooking to go, drizzle with half the honey, bake for 5 minutes, then repeat with the remaining honey.
  2. Combine the rice and chicken stock in a saucepan and set over a moderate heat. Simmer for 15 minutes, fit the lid, then turn the heat to low. Cook for 5 minutes, then set aside for 20 minutes, until all the liquid has been absorbed.
  3. Mix the rice with the tomatoes, cucumbers, nasturtium leaves, onion, pomegranate seeds and parsley. In a small bowl, combine the oregano, garlic, spices, zest and lemon juice, then season with salt and pepper. Carve the turkey and serve with the salad and a drizzle of dressing.


This is what modern Australian cookery is all about. A perfect blend of classic technique, great colours, and fresh light tastes.



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