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     Title: Turkey and Rocket Salad with Macadamias
Categories: Australian, Salads, Ceideburg 2
     Yield: 4 servings

          Text Only

 Here are some more recipes from the Sydney Morning Herald, courtesy
 of Mark Herron.  What to do with leftovers is the subject of the next
 three posts.

 Turkey meat, which tends to be dry, benefits particularly from this
 macadamia dressing, but any roast poultry meat you have left over can
 be used instead.  Another soft lettuce can stand in for the rocket
 (arugula) if you simply can't obtain the latter, but it won't provide
 the delicate, savoury flavour.  Macadamia oil can now be obtained in
 some supermarkets.

 Wash and dry thoroughly: 1 bunch of rocket, discarding the coarse
 stem ends 1 small, soft lettuce

 Arrange the leaves on four plates.

 Heat 250 g macadamia nuts in an ungreased container in the oven until
 they smell appetizing, then set half aside and tip the other half
 into the bowl of a food processor.  Add:  2 garlic cloves, roughly
 chopped. With salt and pepper process to a paste.  With the food
 processor.running, slowly add 100 ml macadamia oil, then 50 ml white
 wine vinegar.

 Slice or shred enough turkey for four people and gently loss it in the
 macadamia salad.

 Arrange the dressed turkey on the prepared plates, drizzle left-over
 dressing over the salad leaves, Sprinkle with reserved macadamia nuts,
 roughly chopped, and finely chopped chives.  Serve.

 Makes 4 servings.

 From "Raw Materials" by Meryl Constance, Sydney Morning Herald,
 12/22/92.

 Posted by Stephen Ceideberg; February 16 1993.

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