MMMMM----- Recipe via Meal-Master (tm) v8.01
 
      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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