This Christmas, create a new tradition with this troppo-inspired main using Christmas’s favourite fowl, the turkey.
Ingredients
- 400ml can coconut cream
- 1 1/2 tablespoons ground coriander
- 3 teaspoons sweet paprika
- 4kg whole turkey
- 100g butter, melted
- 1/2 teaspoon ground nutmeg
- 2 small brown onions, sliced
- 6 cups cold cooked white long-grain rice
- 1/2 pineapple, peeled, diced
- 1/2 cup chopped natural roasted almonds
- 2 pomegranates, seeds removed
- 1/2 cup chopped fresh coriander leaves
Equipment
- Unwaxed kitchen string
Method
- Step 1Preheat oven to 180C/160C fan-forced.
- Step 2Combine 1/2 the coconut cream, 1 teaspoon ground coriander, 1 teaspoon paprika and 1/3 cup water in a small jug. Season with salt and pepper. Set aside.
- Step 3Remove and discard neck from turkey. Pat dry inside and out with paper towel. Tie legs together with kitchen string. Tuck wings under turkey.
- Step 4Season with salt and pepper. Place turkey on a greased wire rack in a large roasting pan. Pour 3 cups water into base of pan. Brush turkey with 1⁄2 the coconut mixture. Cover pan tightly with lightly greased foil. Roast turkey for 2 hours. Remove foil. Roast, brushing turkey every 10 minutes with remaining coconut mixture, for a further 40 minutes or until turkey is golden and juices run clear when thigh is pierced with a skewer. Cover loosely with foil. Stand for 15 minutes.
- Step 5Combine butter, nutmeg, onion, rice, remaining coconut cream, remaining ground coriander and remaining paprika in a large roasting pan. Season with salt and pepper. Bake, stirring every 10 minutes, for 30 to 40 minutes or until liquid is absorbed. Remove from oven. Stir in pineapple, almonds, pomegranate and fresh coriander.
- Step 6Remove and discard string from the turkey. Cut into pieces. Serve with the pineapple rice.
- Low carb
- Lower gi
Nutrition
2514 kj
Energy
28.8g
Fat Total
14.2g
Saturated Fat
2.7g
Fibre
46.3g
Protein
145mg
Cholesterol
911mg
Sodium
42.4g
Carbs (total)
All nutrition values are per serve
- Author: Amira Georgy
- Image credit: Craig Wall
- Publication: Super Food Ideas
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