Project Description

Servings: 6-8
Preparation Time: 10 minutes
Cooking Time: 30 minutes

4 large cloves garlic, finely chopped
2 teaspoons cumin
2 teaspoons turmeric
4 kaffir lime leaves, de-ribbed and finely chopped
3 lemon myrtle leaves, finely chopped
1 teaspoon brown sugar
½ bunch coriander leaves and roots
Zest of 1 kaffir lime
Juice of ½ kaffir lime
1 tablespoon (20ml) oil
1 turkey breast, skin on (1.8 – 2kilos)
1 cup (250ml) chicken stock
3 cups (300ml) coconut milk
1 tablespoon Buddha’s hand, grated (optional)

To serve
2 cups long grain rice
6 green onions (shallots), finely sliced
Banana leaf (optional)

  1. In a mortar and pestle, pound garlic, cumin, turmeric, kaffir lime leaves, lemon myrtle leaves, brown sugar, coriander roots, kaffir lime zest and juice into a paste. Alternatively, process ingredients in a food processor.
  2. Gently separate the skin from the breast using fingers to make a pocket. Spoon the paste under the skin and spread evenly over the breast by pressing on top of the skin. Tie the breast up with cooking twine to form a uniform round shape, tucking the thin end under so that the roll is an even width.
  3. Heat oil in a large pot over high heat. Brown turkey breast for on all sides until golden, then add chicken stock and coconut milk and bring to the boil. Reduce heat to a simmer, cover and cook for half an hour or until just cooked through. Remove pot from the heat and transfer turkey breast to a warm plate, cover loosely with foil and leave to rest for 5 – 10 minutes. Return the pot to high heat and boil to reduce pan juices. When serving, add Buddha’s hand (if available). Alternatively add more lime zest.
  4. Meanwhile cook rice according to packet directions. Alternatively, add a litre of boiling water and a pinch of salt to rice and microwave on high for 20 minutes (this depends on the capacity of your microwave, so look at instructions.) Use a fork to fluff the rice. Stir through green onions.
  5. To serve, place a banana leaf on each plate, top with rice then carved turkey, pan juices and scatter with coriander leaves.

Lyndey and Herbie’s tips: Madras cumin is a very nice subtle spice that won’t dominate the other flavours. If unavailable, replace with regular cumin.
Forming the turkey breast into an even parcel allows the breast to cook evenly and in the same amount of time.
Buddha’s hand is a fragrant deep yellow citrus fruit that splits at the end into finger-like segments.

*Note: Australian measurements 1 tablespoon = 20ml are used throughout

Tune into Lyndey and Herbie’s Moveable Feast for more great Australian food adventures. Episode 2 airs Saturday March 14 at 2.00pm on 7TWO!