Name: Escabeche of turkey
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 8
Ingredients: 2 teaspoon paprika; 1/2 teaspoon salt; 1.5 kilogram turkey steaks; 1 birdseye chilli, seeded, thinly sliced; 1 tablespoon olive oil; 1/4 cup (60ml) lime or lemon juice; 1 red onion, cut into thin rings; 1 red capsicum, cut into thin rings; coriander sprigs, to serve

Ingredients

2 teaspoon paprika

1/2 teaspoon salt

1.5 kilogram turkey steaks

1 birdseye chilli, seeded, thinly sliced

1 tablespoon olive oil

1/4 cup (60ml) lime or lemon juice

1 red onion, cut into thin rings

1 red capsicum, cut into thin rings

coriander sprigs, to serve

Method

1.Rub paprika and salt into turkey. Place in a bowl. Combine chilli with olive oil and half of lime juice. Pour over turkey, cover and refrigerate for 4 hours or overnight, turning once or twice.

2.Preheat a chargrill or grill on medium- high. Cook turkey for 8 minutes, brushing with marinade and turning, until cooked.

3.Toss onion rings in remaining lime juice. Arrange turkey on a platter, scatter with capsicum, onion, coriander and juice. Serve hot or at room temperature.

Escabeche is traditionally fried fish covered with a hot vinegar marinade. Vinegar is a preservative, so the food can be stored to serve later.
Note

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