Monday 3 January
This is adapted from Steve Matter's chicken salad recipe (thanks, Steve). It sounds so wrong, but tastes so good.
Slice a large onion thinly from pole to pole, and start it cooking in a little oil under low heat, so that it slowly caramelizes and turns golden. While that's happening, cube up enough turkey for two, from the turkey breast you've been feeding off of all week. Broil a half cup of walnuts in the toaster oven until they're fragrant and brown (don't get distracted because they burn in a split second) and chop them coarsely. De-stem and chop up about a half a cup of coriander leaves. When the onions are done, put everything into a bowl and mix in mayonnaise (a quarter cup or more if it's needed) until it's all well coated.
Though the unique flavors come through best when it's just plain on the plate, we served it tonight with the tail end of cornbread from Christmas, plus a few slices of Holt's Italian bran bread, made with that great Canadian import, Rogers 100% Natural Wheat Bran.
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