The Australian Women’s Weekly Food — November 2017

“Cherries and strawberries add a summery vibrancy

to the turkey. Prepare all the elements a few

hours in advance and assemble close to serving.”

Frances Abdallaoui, Food Director,The Australian Women’s Weekly

TURKEY WITH

STRAWBERRY

&CHERRYSALAD

PREP + COOK TIME 2 HOURS 15 MINUTES

(+ RESTING) SERVES 6

¾ cup (180ml) chicken consommé

¾ cup (150g) couscous

4 medium tomatoes (600g), seeded,

chopped finely

¾ cup coarsely chopped fresh

flat−leaf parsley

2 cloves garlic, crushed

1 tablespoon finely grated lemon rind

3kg whole turkey, butterflied

20g butter, melted

STRAWBERRY & CHERRY SALAD

500g rocket, trimmed

250gstrawberries, hulled, halved

250g cherries, pitted

¼ cup (60ml) balsamic vinegar

2 tablespoons olive oil

2 tablespoons shredded fresh basil

1 Bring consommé to the boil in

a small saucepan. Add couscous;

cover, stand for 5 minutes or until

liquid is absorbed, occasionally

fluffing with a fork.

2 Combine couscous with tomato,

parsley, garlic and rind in a medium

bowl; season to taste.

3 Carefully ease skin away from

turkey breasts and thighs. Push

couscous mixture evenly under skin;

brush turkey with butter.

4 Place turkey, skin−side up, in a

deep disposable baking dish. Cook

turkey in a covered barbecue, using

indirect heat, basting occasionally

with pan juices, for 1¾ hours or

until juices run clear when pierced.

Remove from barbecue; cover with

foil. Rest for 10 minutes.

5 Meanwhile, make strawberry

and cherry salad.

6 Serve turkey with salad.

STRAWBERRY & CHERRY SALAD

Place ingredients in large bowl;

toss gently to combine.

GAZPACHO

PREP TIME 25 MINUTES (+ REFRIGERATION)

SERVES 6

1kg ripe tomatoes, peeled,

chopped coarsely

2 lebanese cucumbers (260g),

seeded, chopped coarsely

2 large red capsicums (700g),

chopped coarsely

1 large green capsicum (350g),

chopped coarsely

1 large red onion (200g),

chopped coarsely

2 cloves garlic, chopped coarsely

1⅔ cups (410ml) canned tomato juice

2 tablespoons red wine vinegar

1 tablespoon olive oil

2 teaspoons Tabasco

1 medium avocado (250g),

chopped finely

1 small yellow capsicum (150g),

chopped finely

1 Blend or process tomato,

cucumber, capsicums, onion, garlic,

juice, vinegar, oil and Tabasco, in

batches, until smooth. Pour into a

jug. Cover; refrigerate for 3 hours.

2 Season soup to taste; pour into

serving bowls, top with combined

remaining ingredients. Serve topped

with a little extra Tabasco, if you like.

AWW FOOD • ISSUE THIRTY FOUR 109

Celebrate Menu