A recipe for the tail-end of the festive season if, like us, you end up with a fridge stuffed with leftover turkey and a yearning for mild, zesty, punchy flavours after all of the brown buttery choices of Christmas.
Inspiration comes from one among our neighbours, the inimitable Grasp Wei Xian. It is without doubt one of the greatest eating places in London; we by no means fail to be impressed by the constantly dazzling meals. It’s famed for its hand-pulled noodles and dumplings, however our meal normally consists of three chilly starters and one principal; the principle could change however the starters are at all times the identical.
There’s the smacked spicy cucumber, cloud ear fungus with coriander, and boneless rooster in ginger sauce. The primary is an act of high quality steadiness between the new chilli and funky, crunchy cucumber; the second, a scrumptious tug of warfare between the earthy, slippery mushrooms and citrusy, grassy coriander; and the third . . . effectively, we may try an outline, however not as gracefully as Tim Hayward would, so we’ll go away that to him.
We don’t declare that this can be a truthful illustration of Grasp Wei’s recipe. We use what we at all times have within the kitchen for scrumptious outcomes: seaweed is just not within the authentic (and could be omitted) however we like what it brings to the occasion.
You’ll be able to poach rooster for this — and also you’ll be effectively rewarded — however give this straightforward therapy to any leftover turkey or rooster and provides it a brand new lease of life as a light-weight, refreshing meal or a simple starter.
Scrumptious as this dish is, one which impressed it. For this we’ll threat encroaching on Tim’s turf once more and provide the deal with: 13 Cosmo Place, London WC1N 3AP.
Drink with a chilly, contemporary Riesling, one thing that tingles the tongue, attempt Charles Smith Kung Fu Lady for a refreshing tackle the basic.
With a pointy knife slice the turkey into thick items, then lay the items down and shred them the opposite approach, into thick batons and press into a big bowl in a dome form to kind the highest outer layer.
Soak the seaweed in boiling water for five minutes then pressure and place within the turkey dome. Thinly slice the spring onions and add these on high of the seaweed.
Reduce the seeded cucumber into half moons and fill the bowl with them.
Place a deep-rimmed plate or shallow pasta bowl on the crammed bowl and press down.
Combine all of the oils collectively, then add the grated contemporary ginger and stir effectively.
Flip the bowl and plate in order that the turkey dome comes out on to the underside plate. Pour the oil combination throughout the rim, sprinkle the roasted sesame and salt excessive and dig in.
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