Recipes
2024 community-focused recipe for Les Cuisines Solidaires adapted by Chef Jérémie Jean-Baptiste
Shredded Martinique-style marinated turkey, sweet potato salad and madras sauce
Serves 10
Preparation: 1 hour
Marinade : 12 to 24 hours
Cooking: 1 hour
Ingredients
Shredded Martinique-style marinated turkey
3.5kg turkey thighs or breasts
400ml rice vinegar
350ml olive oil
30ml pepper
30ml salt
4 to 5 cloves fresh garlic crushed
4 bay leaves
15ml coriander seeds
15ml mustard seeds
2 chopped onions
Sweet potato salad
1.5 to 2kg sweet potatoes
Salt and pepper to taste
500 ml coconut milk
250 ml olive oil
1 chopped green onion
Chopped parsley
Madras sauce
3 chopped tomatoes
2 finely chopped onions
1 chopped red pepper
1 chopped yellow pepper
3 chopped garlic cloves
1 bunch chopped parsley
5 chopped green onions
300 ml olive oil (or other)
150 ml rice vinegar
500 ml boiling water
10 ml salt
10 ml pepper
Maple syrup to taste
Preparation
Shredded Martinique-style marinated turkey
Marinade:
Place the meat in a high-sided container.
Season with salt, pepper, seeds (mustard, coriander), onions, crushed garlic, bay leaves and liquids: rice vinegar and olive oil.
Cover everything and leave to rest in the fridge for 12 to 24 hours.
Cooking: (keep the seasoning liquid)
Roast the meat in a stainless steel gastro pan or in a stewpan in the oven.
Halfway through cooking, pour in the seasoning liquid and baste the meat until it can be separated with a fork.
Shred the meat and mix everything with the cooking juices.
Note: The result should be between 250 and 300 g of meat per person.
Sweet potato salad
Cooking: Cut the sweet potatoes into 2cm cubes and cook them in a saucepan of salted water.
Stop cooking when the cubes are cooked to a firm consistency. You can test the cooking with a knife tip.
Note: Choose a rather firm cooking of the sweet potatoes.
Finishing: in a large container, place the potatoes and add the oil, coconut milk, green onion, chopped parsley and season with salt and pepper.
Madras sauce
In a container, mix all the chopped ingredients and finish with boiling water.
Note: Adjust the seasoning if necessary. The mixture should be tangy. If the sauce is too acidic, balance with a little maple syrup.
It is possible to add chili spices or chili pepper.
Enjoy your lunch!
