| 1 | Here are some more recipes from the sydney morning herald, courtesy of mark herron. |
| 2 | What to do with leftovers is the subject of the next three posts. |
| 3 | Turkey meat, which tends to be dry, benefits particularly from this macadamia dressing, but any roast poultry meat you have left over can be used instead. |
| 4 | Another soft lettuce can stand in for the rocket (arugula) if you simply can"t obtain the latter, but it won"t provide the delicate, savoury flavour. |
| 5 | Macadamia oil can now be obtained in some supermarkets. |
| 6 | Wash and dry thoroughly: 1 bunch of rocket, discarding the coarse stem ends 1 small, soft lettuce arrange the leaves on four plates. |
| 7 | Heat 250 g macadamia nuts in an ungreased container in the oven until they smell appetizing, then set half aside and tip the other half into the bowl of a food processor. |
| 8 | Add: 2 garlic cloves, roughly chopped. |
| 9 | With salt and pepper process to a paste. |
| 10 | With the food processor.running, slowly add 100 ml macadamia oil, then 50 ml white wine vinegar. |
| 11 | Slice or shred enough turkey for four people and gently loss it in the macadamia salad. |
| 12 | Arrange the dressed turkey on the prepared plates, drizzle left-over dressing over the salad leaves, sprinkle with reserved macadamia nuts, roughly chopped, and finely chopped chives. |
| 13 | Serve. |
| 14 | Makes 4 servings |
