Marinated Turkey Skewers with St. Dalfour Cranberry/Blueberry flavoured mayonnaise

Ingredients:

Meat

  • 1kg boneless turkey breasts
  • 3 tablespoons vegetable oil
  • 3 tablespoons dry vermouth
  • 3 tablespoons light soy
  • 1 clove garlic
  • 2.5cm knob ginger
  • 1 stem lemongrass
  • 10-16 bay leaves optional for garnish

Mayonnaise

  • 250g mayonnaise
  • 2 teasspoons St. Dalfour Cranberry/Blueberry fruit spread
  • Juice of half a lemon
  • ½ teaspoon honey
  • 2 pinches of white pepper

Method:

Put the turkey pieces in a bowl. Add the oil vermouth and soy and mix well. Then stir in the finely chopped ginger, garlic and lemongrass.

Cover and leave in the fridge overnight to marinate.

To make the mayonnaise combine all ingredients in a blender and combine.

When ready to cook thread the pieces of Turkey on to 8, pre-soaked, wooden skewers, including the bay leaves if you like.

Barbecue the skewers until cooked through or alternatively arrange the skewers on a grill rack and cook for 10 minutes turning them frequently.

Our Chef, Rena patten

Rena comes from a Mediterranean background and from a very young age has enjoyed cooking a variety of dishes from the region. Following in the footsteps of her mother and both grandmothers where recipes have been passed on, refined and adapted to reflect Rena's style.

She regards herself as a cook, not a chef, and her dishes reflect her passion for Greek, Italian, French and Middle Eastern cuisine.

Whilst Rena has no professional training her natural flair and understanding for good healthy produce has enabled her to produce delicious and simple home cooking.

Rena has cooked at many food shows, tantilising visitors with her quick and easy Mediterranean style dishes. Rena has published 2 books and has previously written a regular newspaper column.

Rena Patten has just published her new book Cooking With Quinoa - The Supergrain. Check web link.

Marinated Turkey Skewers with St. Dalfour Cranberry/Blueberry flavoured mayonnaise

Ingredients:

Meat

  • 1kg boneless turkey breasts
  • 3 tablespoons vegetable oil
  • 3 tablespoons dry vermouth
  • 3 tablespoons light soy
  • 1 clove garlic
  • 2.5cm knob ginger
  • 1 stem lemongrass
  • 10-16 bay leaves optional for garnish

Mayonnaise

  • 250g mayonnaise
  • 2 teasspoons St. Dalfour Cranberry/Blueberry fruit spread
  • Juice of half a lemon
  • ½ teaspoon honey
  • 2 pinches of white pepper

Method:

Put the turkey pieces in a bowl. Add the oil vermouth and soy and mix well. Then stir in the finely chopped ginger, garlic and lemongrass.

Cover and leave in the fridge overnight to marinate.

To make the mayonnaise combine all ingredients in a blender and combine.

When ready to cook thread the pieces of Turkey on to 8, pre-soaked, wooden skewers, including the bay leaves if you like.

Barbecue the skewers until cooked through or alternatively arrange the skewers on a grill rack and cook for 10 minutes turning them frequently.