STICKY TURKEY STIR-FRY
SERVES 4
¼ cup (60ml) oyster sauce
2 tbs soy sauce
1 tbs dark soy sauce
1 tbs mirin
850g frozen udon noodles
1 bunch broccolini, large stems split
1 tbs sesame oil
500g turkey mince
6 garlic cloves, crushed
3 long green shallots, cut into 5cm lengths on the diagonal
White pepper, to season
Sliced long green chilli, to serve (optional)
Combine the oyster sauce, soy sauces and mirin in a small bowl.
Bring a large pot of water to the boil. Add noodles and broccolini and cook, stirring to loosen the noodles, for 2-3 minutes. Drain.
Meanwhile, heat the oil in a large wok or frypan over high heat. Break up mince and add to pan. Cook without stirring, for 3 minutes to allow mince to get some colour, then stir-fry to further break up mince. Add the garlic and stir-fry for 2 minutes. Add the sauce mix, drained noodles and broccolini, and the shallot. Stir-fry over medium-low heat until well coated. Season with white pepper.
Serve topped with green chilli, if using.
CHICKEN KEEMA CURRY
SERVES 4
2 tsp each coriander and cumin seeds2 tbs vegetable oil2 red onions, thinly sliced2 bay leaves1 cinnamon stick2 long green chillies, finely chopped4 garlic cloves, crushed4cm piece (20g) fresh ginger, finely grated500g chicken mince1 tsp ground turmeric2 tbs tomato paste2 cups (500ml) chicken or vegetable stock500 potatoes,1 cup (120g) frozen peas2 tsp garam masalaTorn mint leaves, yoghurt and warm naan bread, to serve
