Boxing Day Turkey Satay

Ingredients

For the Turkey

  • 500g Left Over Turkey, cut into strips
  • 1/2 tin of good quality coconut milk
  • 1 tablespoon fish sauce
  • 2 teaspoons curry powder
  • 1 teaspoon sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground pepper

For the Sauce

Let’s Cook It

Step 1

Whisk coconut milk, fish sauce, curry, sugar, salt and pepper. Rub marinade into turkey strips in a bowl and chill for up to 1 hours, mixing occasionally.

Step 2

Combine soy sauce, vinegar, red pepper, sugar, ginger, sesame oil, Nutty Professor Cashew Nut Butter or Nutty Professor Extreme Nut Butter and stock in a pan and bring to a boil over medium heat, whisking until smooth, 2 to 3 minutes. Thin with more stock, if you wish. Remove from heat, let cool, cover and chill.

Step 3

Preheat grill to medium. Remove turkey from marinade; discard marinade. Pan fry for 5 to 7 minutes, turning once, until cooked through. Serve hot with sauce.

Additional Notes

Serve with stir fried vegetables and egg noodles for a tasty meal.

Bonnet Berry Burst Victoria Sponge

Ingredients

For the sponge

  • 200g caster sugar
  • 200g softened butter
  • 4 eggs
  • 200g self-raising flour
  • 1 tsp baking powder
  • 2 tbsp milk

For the filling

Let’s Bake It

Step 1
Heat the oven to 170C(fan) Gas 5.

Butter your cake tins and line with baking paper.

Step 2

In a bowl, beat the sugar, butter, eggs, self-raising flour, baking powder and milk together to form a smooth, soft batter.

Step 3

Split the batter mix between the tins, smooth the surface with the back of a spoon.

Step 4

Bake for approx 20 mins until golden and the cake springs back when pressed.

Step 5

To make the filling, beat the butter until smooth and creamy, then gradually mix in the icing sugar.

Step 6

Spread the buttercream over the bottom of one of the sponges. Top it with Nutty Professor Bonnet Berry Burst and sandwich the second sponge on top.

Dust with a little icing sugar before serving and enjoy!

Additional Notes

Fancy a Banana Citrus flavour, replace the Nutty Professor Bonnet Berry Burst with Nutty Professor Banana Citrus Tickle

Nutty Professor Cookies

Ingredients

Let’s Bake It

Step 1
Cream butter, Nutty Professor Chocolate Nut Butter or Nutty Professor Original Nut Butter, caster sugar and brown sugar together in a bowl; beat in eggs.
Step 2
In a separate bowl; sift flour, baking powder, bicarbonate of soda and salt; stir into butter mixture. Chilli the cookie dough for about an hour in the fridge (cover with cling film)
Step 3
Preheat oven to 190 C / Gas 5.
Step 4
Roll cookie dough into 2cm balls and place on baking trays. Flatten each ball. Bake in preheated oven for about 12 minutes or until cookies begin to brown.

Additional Notes

This cookie recipe works well with any of our nut butters, for the brave try with Nutty Professor Extreme Nut Butter and for a sticky sweet cookie try with out new Nutty Professor Peanut Caramel

Satay Peanut Chicken

Ingredients

For the Chicken

  • 750g Chicken Thighs (boneless, skinless, cut into strips)
  • 1/2 tin of good quality coconut milk
  • 1 tablespoon fish sauce
  • 2 teaspoons curry powder
  • 1 teaspoon sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground pepper

For the Sauce

Let’s Cook It

Step 1

Whisk coconut milk, fish sauce, curry, sugar, salt and pepper. Rub marinade into chicken chicken strips in a bowl and chill for up to 3 hours, mixing occasionally.

Step 2

Combine soy sauce, vinegar, red pepper, sugar, ginger, sesame oil, Nutty Professor Cashew Nut Butter or Nutty Professor Extreme Nut Butter and stock in a pan and bring to a boil over medium heat, whisking until smooth, 2 to 3 minutes. Thin with more stock, if you wish. Remove from heat, let cool, cover and chill.

Step 3

Preheat grill to medium. Remove chicken from marinade; discard marinade. Thread each piece of chicken onto a skewer. Grill for 5 to 7 minutes, turning once, until chicken is cooked through. Serve hot with sauce.

Additional Notes