Red braised turkey with Brussels sprouts, jasmine rice, baby corn and beansprouts

Method

1. Make the braising liquor up to one week in advance of serving. Place all the braising ingredients in a large pot with 1 litre of water and bring to a boil. Boil hard until the volume of liquid has reduced by half. Cool and refrigerate in a covered container until needed.

2. On the day of cooking, strain the red braising liquor, discarding the solid ingredients. Bring the liquor to a boil in a large saucepan. Meanwhile, trim the brussels sprouts, reserving the outer petals.

3. Add the brussels sprouts to the liquor and simmer for 5 minutes. Add the turkey and continue cooking for 10 minutes. Add the chopped coriander.

4. Meanwhile, heat the oil in a wok and stir-fry the beansprouts, brussel sprout petals, baby corn and chilli over a high heat for 1 minute.

5. Spoon the turkey mixture over bowls of hot jasmine rice and top with the vegetable stir-fry before serving.

Cook's note: Shaoxing wine is a rice wine from China used extensively in Oriental cooking. The taste is similar to sherry.

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Ingredients

For the red braising liquor

200ml Soy sauce
200ml rice wine
150g yellow rock sugar, or palm sugar
2 strips dried orange peel
2 red chillies
2 garlic cloves
6 cm piece ginger root, thinly sliced
4 coriander roots
2 cinnamon sticks
2 Star anise
6 Spring onions
500ml Red wine

For the turkey

300g Brussels sprouts
900g cooked Turkey, sliced
1 bunch Coriander, chopped
50ml grapeseed oil
250g bean sprouts
200g baby corn
1 red chilli, seeds removed, finely chopped
jasmine rice, to serve

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