Meat mar­ket

An­thony Puharich and Colin Fass­nidge have a gut feel­ing that their new recipe, us­ing of-the-mo­ment health drink kom­bucha and lean turkey, will stand the test of time.

delicious - - CONTENTS - @ask­the­butcher_ @cfass­nidge @fass­nidge73

The du­elling duo’s twist on turkey. Hint: kom­bucha has a star­ring role.

A: The kom­bucha and the turkey are one. C: I’m not con­vinced kom­bucha isn’t a fad, but I like the idea of it in a dress­ing.

A: Now don’t start hat­ing on the kom­bucha. It’s good for you!

C: True. It’s fer­ment­ing. It’s good. It’s like a preser­va­tion. Like Kore­ans with kim­chi and Ger­mans with sauer­kraut. A: Croa­t­ians do pick­led cab­bage. C: We pickle veg­eta­bles in Ire­land. A: Kom­bucha has vine­gary flavour notes, so is that why it’s good for a dress­ing?

C: Yes, that will help us get a good base. We need to taste the kom­bucha first be­cause it’ll de­pend on what we’re buy­ing. If it’s not acidic enough, we’ll add a bit more le­mon juice to the dress­ing; if it is a bit acidic, we’ll just add ex­tra oil.

A: So how do I know which kom­bucha to go and buy?

C: You want to buy a good-qual­ity one that has solid back­ground flavour. These are usu­ally best in health food stores. But then you can just add and bal­ance with your oil, le­mon juice and honey to make the dress­ing. That’s the beauty of sim­ple salad dress­ings – you can just keep adding and bal­anc­ing the in­gre­di­ents un­til you feel like you have it right. I still feel like in a few years kom­bucha will be the word no-one wants to hear. Like ev­ery­thing else.

A: Sounds great. But I think kom­bucha will main­tain pop­u­lar­ity. Do you like kale? C: Yeah. A: But you prob­a­bly didn’t when it came out, am I right?

C: True. I sup­pose that’s a fair point. So in our salad, we have mixed grains, like we used to do at 4Four­teen. Then we have the honey-mar­i­nated turkey. We thinly slice it and cook one side of it but not the other side. You take it off [the heat] and it’ll cook through on the plate. A: You only want to cook it on one side? C: Yeah, be­cause it’s thin enough so it’ll cook through.

A: Are you sure? This one needs a safety no­tice: don’t lis­ten to Colin. Cook your turkey and turn it over be­cause you don’t want to get sal­mo­nella. C: Fine, we can turn it over for a sec­ond. A: Thank good­ness. I’d rather ev­ery­one got the health ben­e­fits of this one, thank you. Though I bet you’d have your kom­bucha with a shot of vodka. C: Of course I would. A: I think that would negate the ben­e­fits. C: True. But you know what? I like this recipe. I like turkey. And I like that we’re us­ing a sprin­kling of fu­rikake sea­son­ing. It’s the new chicken and kale. And then we have the grain salad for tex­ture. Turkey can be bland, but it’s got great tex­ture. The chef cooks with kom­bucha!

A: And kom­bucha gets the butcher out of bed in the morn­ing!


1/ 2 cup (80g) freekeh 1/ 2 cup (100g) pearl bar­ley 1/ 2 cup (125ml) ex­tra vir­gin olive oil 2 ba­nana es­chalots, very thinly sliced

(we used a man­do­line) 4 gar­lic cloves, very thinly sliced (we used a man­do­line) 1/ 2 bunch flat-leaf pars­ley, leaves picked, chopped, plus ex­tra leaves to serve Fu­rikake sea­son­ing (from Asian food

shops), to serve 1 small skin­less turkey breast, thinly sliced 1/4 cup (60ml) runny honey KOM­BUCHA DRESS­ING 1/4 cup (60ml) plain kom­bucha 1/ 2 cup (125ml) ex­tra vir­gin olive oil 1 tsp runny honey 2 tsp Di­jon mus­tard Juice of 1/ 2 a le­mon

Cook, freekeh and pearl bar­ley sep­a­rately ac­cord­ing to packet in­struc­tions, then drain and set aside to cool.

Heat half the oil in a small fry­pan over medium-high heat. Add es­chalot and gar­lic, and cook, stir­ring reg­u­larly, for 4 min­utes or un­til golden. Drain on pa­per towel.

For the kom­bucha dress­ing, whisk all in­gre­di­ents in a bowl un­til well com­bined.

Com­bine grains, pars­ley and half the dress­ing in a bowl.

In batches, place turkey slices be­tween 2 sheets of bak­ing pa­per and hit with a mal­let or rolling pin un­til 1cm thick. Toss honey and turkey to­gether in a bowl. Heat 1 tbs oil in a large fry­pan over high heat. In 3 batches, cook turkey for 2-3 min­utes each side or un­til cooked through. Trans­fer to a plate, clean fry­pan and re­peat with re­main­ing oil and turkey.

Di­vide grain mix­ture among serv­ing plates, top with turkey and scat­ter with gar­lic mix­ture, ex­tra pars­ley and fu­rikake. Driz­zle with re­main­ing dress­ing to serve.

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