TROPICAL CHRISTMAS TURKEY WITH MANGO AND COCONUT STUFFING, BIG KAHUNA SALAD
1 x size 40 Ingham’s whole turkey
2 cups multigrain breadcrumbs
1 cup desiccated coconut
½ cup rolled oats
½ cup dried mango, finely diced
4 Kaffir lime leaves, finely sliced
1 stick lemongrass, very finely chopped
1 cup chicken stock
sea salt flakes and freshly-ground white pepper
¼ cup extra virgin olive oil
2 medium sweet potatoes
½ pineapple, peeled and sliced
½ coconut, shelled
1 head baby cos lettuce, torn
2 mangoes, peeled and sliced
¼ cup macadamias, toasted and chopped
½ bunch coriander leaves
2 tsp sesame oil
2 tsp rice vinegar
2 tsp golden syrup
coconut cream, to serve
Preheat oven to 220°C. Combine the breadcrumbs, coconut, oats, mango, half the lime leaves and lemongrass in a bowl. Add the stock and the juice of half the limes, then season generously with salt and pepper. Press into the turkey cavity, then seal with a skewer.
Rub the turkey with 1 Tbsp extra virgin olive oil and season with salt and pepper, then arrange in a roasting pan and cook turkey as per instructions on pack.
Bake the sweet potatoes for 45 minutes, until tender. Allow to cool, then slice into pieces. Grill the pineapple slices on a hot ribbed griddle for 3 minutes each side, until lightly blackened. Shave the coconut with a vegetable peeler into strips.
Toss the sweet potato, pineapple, coconut shavings, cos, mango, macadamias and coriander in a large bowl. Peel and segment the remaining limes, then mix in.
Whisk the remaining olive oil with the sesame oil, rice vinegar and golden syrup, then season with salt. Pour over the salad. Carve the turkey, then serve with the salad and a spoon of coconut cream.
We don’t get a white Christmas, so go with something more like a real Aussie Christmas Day. These fresh, sweet tropical flavours make the most of seasonal produce to make your Christmas gathering, that little bit more special.
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