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Below is my next recipe for Love watercress . It is Asian turkey mince with watercress and toasted cashew nuts.
Asian turkey mince with watercress and toasted cashew nuts

Asian turkey mince with watercress and toasted cashew nuts Recipe

Serves 2

50g cashews

Rapeseed oil

2 banana shallots, finely chopped

2 cloves of garlic, minced

1 tsp grated fresh ginger

500g Turkey or chicken mince

1 Red chilli, deseeded and finely chopped

3 spring onions, finely sliced

1 tbsp of Soy sauce of Tamari

1tbsp fish sauce

1 lime, zested and juiced

15g coriander leaves

 

To Serve

50g watercress

1 Red chilli, sliced

1 Spring onion, sliced

Handful of coriander leaves

1tsp soy sauce or tamari

1 tbsp sesame oil – or other neutral oil

1 lime cut into wedges

 

 

In a large frying pan toast the cashew nuts on a medium heat till golden. Once golden remove to a bowl and put to one side. Replace the pan on the heat and pour about 1tbsp of oil. Add the shallots and fry until softened and starting to caramelise. Once ready add the garlic and fry for another 30 seconds.

Quickly add the turkey or chicken mince and stir through the shallots and garlic to stop them from burning. Make sure all the mince is broken up and then leave it to caramelise to get a nice golden colour all over, stirring occasionally.

In a bowl mix together the lime zest and juice, chopped chilli, ginger, spring onion, soy sauce/tamari and fish sauce. When the mince is ready add the mixture to the pan and stir through, cook for a few minutes until most of the liquid has evaporated. Stir through the coriander leaves, put to one side and keep warm.

To serve: In a large bowl add the soy sauce/tamari and the sesame oil and mix well. Toss through the watercress and then divide between two plates. Top with the Asian mince and sprinkle with the toasted cashew nuts, sliced chilli, spring onion and the coriander leaves. Take to the table with some lime wedges to squeeze over.