Mel Christensen

Mel Christensen

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Turkey Satay Sticks with Cranberry & Fennel Slaw

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Turkey Satay Sticks with Cranberry & Fennel Slaw

Serves 3-4

 

Ingredients:

  • 500g Turkey Tenderloins (I used Steggles Satay-marinated tenderloins from the supermarket.  Unseasoned would be a cleaner option but I just used what I had!)
  • 6-8 Bamboo Skewers, soaked in water
  • Satay Sauce (see recipe below)
  • Cranberry & Fennel Slaw (see recipe below)

 

  1. Slice each tenderloin into even chunks and thread onto your soaked skewers (this prevents the skewers burning when you cook them.)
  2. Cover a refrigerate while you prepare your sauce and salads.

 

Satay Sauce

C/O Official Thermomix Recipe Community (http://www.recipecommunity.com.au/)

 * If you do not have a Thermomix or similar there is an option in the notes below 😉

  • 1/2 red onion (Spanish)
  • 1 tbsp coriander, fresh
  • 1.5 tbsp coconut oil
  • 1 tsp ground cumin
  • 2 cloves garlic, peeled
  • 3 tbsp Natural crunchy peanut butter (no added sugar)
  • 1 small red chillies, unseeded
  • juice of half lime
  • 2 tbsp Natvia or coconut sugar
  • 3 tbsp Shredded coconut
  • 1 tsp soy sauce or tamari (optional)
  • 1-2 cups water

 

  1. Place garlic, onion, chilli, and coriander into mixing bowl and chop 5 sec/speed 7.
  2. Add cumin and coconut oil, saute 3mins/Varoma temp/Speed 2.
  3. Add peanut butter, lime juice, Natvia (or coconut sugar), coconut and soy sauce and mix 10sec/speed 4 (this will form a paste).Gradually add the water, about 1/2 cup at a time until you get the sauce to a consistency that you like (more water = runnier sauce). Cook 5mins/Varoma temp/Speed 2.
  4. Set aside and when it’s serving time, pour over your skewers with some extra on the side if desired.

 

If you don’t have a Thermomix (or ‘Thermofake’ like I do), no worries!  Just use your food processor for step 1, and then pop them in a small saucepan along with the cumin and coconut oil and sauté for 3 minutes until soft.  Turn off heat.  Process the rest of the ingredients and add them to the saucepan and continue to cook over medium heat for further 5 minutes, stirring until smooth.

 

Cranberry & Fennel Slaw

  • ½ Wombok Cabbage, shredded finely
  • ½ large fennel bulb, finely sliced
  • ½ large Spanish Onion, finely sliced
  • 1 bunch coriander and ½ bunch mint finely chopped together
  • ½ cup slivered almonds, toasted lightly in a frypan or oven.

 

  1. Combine all of the ingredients, except almonds in a large bowl (get your hands in there to get things combined well!
  2. Mix in your toasted almonds and dressing (below) just prior to serving.

Dressing

  • 2 spring onions finely sliced
  • 1 tbsp dijon mustard
  • 1 tbsp miso paste
  • 2 Tbsp Extra Virgin Olive oil
  • 2 tsp Sesame Oil
  • 1-2 tsp Tamari or Soy sauce
  • Juice of 2 limes
  • 1/4 c. rice wine vinegar
  • 1 tsp. maple syrup or Natvia

Mix together ingredients in a jar and shake well (or process quickly mini mixer like a magic bullet).