word up foodtubers ok so it’s time for a
beautiful leftover turkey dish ok at
this time of year whether it’s
Thanksgiving or Christmas time we do
seem to have a lot of turkey leftovers
so it’s time for something you guys
something delicious the dish is called
turkey ton apple is basically a tuna
mayonnaise flavor with lovely lemon and
kN it’s a really fantastic dish from
pierre de menthe in Italy I’m gonna
start with some pickles and garnishes
really simple just put a little pinprick
into the chilies because if you don’t
they’ll explode once they’re nicely
black and I’m going to put them into a
bowl and cling film it as soon as I
tighten this up you’ll see the steam
forming inside there and that makes it
really easy for the skin to be removed
to complement the chiles I’ve got capers
I love the small ones the super fragrant
I’m using four little phillips of
anchovy so I’m just cutting these into
little thin slivers and then I want to
remove some of that salt we’re just
going to add some really nice red wine
vinegar good oil and that will really
draw out the excess salt so you can
start to taste everything and that
really works wonders it really does give
that a little shake around now after
just a couple of minutes these chilies
have steamed we don’t want the seeds
that’s kind of too hot and the skin
should just peel off like that so what
we’ve done is we’ve cut those chilies
into the same shape as those anchovies
and actually this is one of my
addictions in life I do this every
weekend I’ll do 5 or 6
I’ll just marinate them in oil and over
the course of the weekend I will use
them in something maybe 3 or 5 times
it’s just my problem I’m sorry so I’m
just washing my hands of the chili very
very simple we start the story off with
about 2 tablespoons of tuna it’s merely
a seasoning pound it to a kind of paste
when it gets kind of quite nice and
creamy I’m going to add two or three
large tablespoons
of Mayo what we’re making here is
amazing in sandwiches as well really
really good
we then muddle that in this pickle juice
here let’s steal it
about a tablespoon and want to use that
lovely marinade to loosen the mayonnaise
so it’s really spreadable okay oh it’s
going really it’s getting naughty I love
it more in I’m excited now it’s quite
rustic if you did it in a liquid Iser it
will be perfectly shiny but you know
sometimes imperfect is perfect anyway
just a little pinch of cayenne pepper
will make all the difference what we
want to do is we want to have a really
rich mayonnaise one last taste oh wow
okay I’m very very very happy with that
so let’s put it together we’ve got some
lovely leftover turkey here and remember
you can do this any time of year just go
to a deli and get them to slice your
whole load of thinly sliced turkey lay
it down like waves on a nice big platter
and then we’re going to do little bombs
of the mayonnaise this will serve about
four to six people lay the anchovy out
in three little lines this is quite
old-fashioned garnish by the way
normally I hate that sort of 1980s sort
of shaped garnish but the reason they’re
doing in our dish is when you go in and
take a portion but everyone gets a fair
piece of everything you know and then
I’m gonna go the other direction with
the beautiful sweet smoky charred
chilies delicious and then all I want to
do is now sprinkle these capers from a
height this juice here don’t waste this
rocket
look at this guy’s grate of lemon zest
on the top fantastic a little pinch of
cayenne cold-pressed extra virgin olive
oil so there you go guys something a
little bit more unusual totally
delicious let’s do it mmm it’s so so
good guys please give that a go
if you liked it like it hit the little
thumbs up button if you do also share it
on social media this time of year
there’s going to be leftover turkey all
over the world so share it get other
people making it and remember if you
haven’t subscribed to food tube please
subscribe it’s free and we love it and
we love you and keep the comments coming
thanks guys bye
you
beautiful leftover turkey dish ok at
this time of year whether it’s
Thanksgiving or Christmas time we do
seem to have a lot of turkey leftovers
so it’s time for something you guys
something delicious the dish is called
turkey ton apple is basically a tuna
mayonnaise flavor with lovely lemon and
kN it’s a really fantastic dish from
pierre de menthe in Italy I’m gonna
start with some pickles and garnishes
really simple just put a little pinprick
into the chilies because if you don’t
they’ll explode once they’re nicely
black and I’m going to put them into a
bowl and cling film it as soon as I
tighten this up you’ll see the steam
forming inside there and that makes it
really easy for the skin to be removed
to complement the chiles I’ve got capers
I love the small ones the super fragrant
I’m using four little phillips of
anchovy so I’m just cutting these into
little thin slivers and then I want to
remove some of that salt we’re just
going to add some really nice red wine
vinegar good oil and that will really
draw out the excess salt so you can
start to taste everything and that
really works wonders it really does give
that a little shake around now after
just a couple of minutes these chilies
have steamed we don’t want the seeds
that’s kind of too hot and the skin
should just peel off like that so what
we’ve done is we’ve cut those chilies
into the same shape as those anchovies
and actually this is one of my
addictions in life I do this every
weekend I’ll do 5 or 6
I’ll just marinate them in oil and over
the course of the weekend I will use
them in something maybe 3 or 5 times
it’s just my problem I’m sorry so I’m
just washing my hands of the chili very
very simple we start the story off with
about 2 tablespoons of tuna it’s merely
a seasoning pound it to a kind of paste
when it gets kind of quite nice and
creamy I’m going to add two or three
large tablespoons
of Mayo what we’re making here is
amazing in sandwiches as well really
really good
we then muddle that in this pickle juice
here let’s steal it
about a tablespoon and want to use that
lovely marinade to loosen the mayonnaise
so it’s really spreadable okay oh it’s
going really it’s getting naughty I love
it more in I’m excited now it’s quite
rustic if you did it in a liquid Iser it
will be perfectly shiny but you know
sometimes imperfect is perfect anyway
just a little pinch of cayenne pepper
will make all the difference what we
want to do is we want to have a really
rich mayonnaise one last taste oh wow
okay I’m very very very happy with that
so let’s put it together we’ve got some
lovely leftover turkey here and remember
you can do this any time of year just go
to a deli and get them to slice your
whole load of thinly sliced turkey lay
it down like waves on a nice big platter
and then we’re going to do little bombs
of the mayonnaise this will serve about
four to six people lay the anchovy out
in three little lines this is quite
old-fashioned garnish by the way
normally I hate that sort of 1980s sort
of shaped garnish but the reason they’re
doing in our dish is when you go in and
take a portion but everyone gets a fair
piece of everything you know and then
I’m gonna go the other direction with
the beautiful sweet smoky charred
chilies delicious and then all I want to
do is now sprinkle these capers from a
height this juice here don’t waste this
rocket
look at this guy’s grate of lemon zest
on the top fantastic a little pinch of
cayenne cold-pressed extra virgin olive
oil so there you go guys something a
little bit more unusual totally
delicious let’s do it mmm it’s so so
good guys please give that a go
if you liked it like it hit the little
thumbs up button if you do also share it
on social media this time of year
there’s going to be leftover turkey all
over the world so share it get other
people making it and remember if you
haven’t subscribed to food tube please
subscribe it’s free and we love it and
we love you and keep the comments coming
thanks guys bye
you
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