Side Dish
Goat Cheese Turkey Wrap with Spicy Cranberry Chutney
Salad:
| 4 | Flour tortillas, low fat, large, 10- to 12-inch |
| 1/2 cup | Goat cheese or cream cheese, softened |
| 4 large leaves | Lettuce |
| 500 grams | Smoked turkey, thinly sliced |
| 1 cup | Hot Spicy Cranberry Chutney (below) |
| 1-2 tablespoons | Corriander, fresh, chopped |
| 1 | Apple, cored, thinly sliced |
- Spread 2 tablespoons goat cheese over tortilla to within 1/2-inch of edge.
- Place lettuce leaf on tortilla and turkey over lettuce.
- Spoon 1/4 cup cranberry chutney down center of turkey and sprinkle with 1/2 to 1½ teaspoons corriander.
- Top with several slices of apple. Add salt and pepper to taste.
- Wrap tortilla by folding bottom and top over filling. Fold one side to center. Fold last side overlapping center and roll until tight.
- Makes 4 servings.
Hot Spicy Cranberry Chutney:
| 1 cup | Orange juice |
| 1 cup | Sugar |
| 2 cup | Cranberries, frozen |
| 1/2 cup | Sultanas |
| 1/2 cup | Onion, diced |
| 1/4 cup | Red wine vinegar |
| 1 tablespoon (1/2) | Jalapeno pepper, seeded and diced |
| 1 teaspoon (1 clove) | Garlic, fresh, minced |
| 3/4 teaspoon | Cumin, ground |
| 1/2 teaspoon | Cinnamon, ground |
| 1 teaspoon | Orange peel, grated, if desired |
- Place all ingredients except orange peel in medium saucepan; stir until blended.
- Cover and bring to boil.
- Decrease heat, cover and simmer for 15 minutes, stirring occasionally, until thickened.
- Remove from heat and stir-in orange peel, if desired; refrigerate. (For better blending of flavors, refrigerate chutney overnight.)
- Serve at room temperature.
- Makes 5 cups.
Cooking with Cranberries - preparation tips
Always remember to:
- Cook frozen cranberries just until they pop. Longer cooking brings out their bitterness and makes them mushy.
- Do not use aluminium cookware when cooking cranberries as the berries' acid reacts with aluminium and causes it to discolour. Use stainless steel, glass or porcelain.
- Eliminate foaming and over boiling when cooking frozen cranberries by adding one teaspoon of butter.
Preparing cranberries:
- Chop cranberries in a food processor, using quick on/off pulses, to save time.
- When cooking, add a little salt or ¼ teaspoon baking soda or baking powder to cranberry sauce to reduce the amount of sugar needed and bring out the cranberry flavour.
- Soak dried cranberries in warm water, orange juice or a liqueur for 20 to 30 minutes to get plumper berries which can be used as a substitute for frozen or fresh cranberries in many recipes.
- For baked goods (i.e. muffins, cakes or slices), chop frozen cranberries and toss them with sugar before stirring into the batter to improve sweetening.
