190g leftover cooked turkey, preferably brown meat
2 tablespoons sweet chilli sauce
2 件 中型法包
2 medium baguettes
1 clove of garlic
3cm piece of fresh ginger
extra virgin olive oil
2 tablespoons Hellman’s mayonnaise
½束 新鮮香菜 (芫荽）
½ a small bunch of fresh coriander
¼ 個 白色捲心菜
¼ of a white cabbage
1 teaspoon low-salt soy sauce
1 tablespoon white wine vinegar
4 tablespoons leftover chicken liver pate
1 fresh red chilli
1. 先預熱焗爐130 ºC /250ºF/。煎鍋開中火加入少許橄欖油。把火雞粗略地切碎(按個人喜好，可加雞皮)及加入煎鍋裡煮2至3分鐘或至火雞變暖。加入磨碎的青檸皮及酸甜辣椒醬及攪拌，然後調至小火再煮2至3分鐘，或至火雞變脆及呈微焦。
Preheat the oven to 130ºC/250ºF/gas ½. Add a splash of olive oil to a large frying pan over a medium heat. Roughly shred and add the turkey (if you’ve got the skin, add that too) and cook for 2 to 3 minutes, or until warmed through. Grate in the lime zest and stir in the chilli sauce, then reduce the heat to low and cook for a further 2 to 3 minutes, or until crisp and slightly caramelised.
Meanwhile, place the baguettes in the oven to warm through. Peel and add the garlic and most of the ginger to a pestle and mortar, then bash to a smooth paste with a pinch of salt and 2 to 3 tablespoons of extra virgin olive oil. Muddle in the mayo and the juice from the lime, then pick in the coriander leaves and stir to combine. Set aside.
To make the pickle, peel the carrot, then coarsely grate and add to a large bowl along with the cucumber and cabbage. Peel, finely chop and add the remaining ginger, then sprinkle over a pinch of salt and scrunch together with your hands to get rid of any excess liquid. Add 1 teaspoon of sesame oil, the soy and vinegar and toss well to combine.
Open out the warm baguettes, spread the chicken liver paté onto one side of each, then pile over the turkey and pickled veg. Finish with a dollop of lime-spiked mayo, then finely chop and scatter over the chilli (if using) along with the reserved coriander leaves. Press down slightly on the baguettes to close, then cut the banh mi into chunks and tuck in.
More about this recipe: http://www.jamieoliver.com/recipes/turkey-recipes/leftover-turkey-banh-mi
I remove about 4 fish fingers from the freezer and grill them on each side until crispy and golden.
While that’s happening, I butter 2 bits of nice soft white bread or a white roll, smearing one half generously with tomato ketchup. When the fish fingers are done, I remove them from the grill and place them on the bread smeared with ketchup. The most important bit is to put the other bit of bread on top and, using a little force, push down on your buttie which, for some reason, seems to make it taste even better. And that’s it – all done.