This recipe is perfect to wrap up and take to a picnic or the beach. Enjoy with a glass of Sparkling Moscato Rosa.
4 bread rolls (or baguette)
200g leftover turkey meat
100g chicken liver pate
4 tbs Kewpie mayonnaise
Sriracha chilli sauce, optional
1 cucumber, sliced
½ bunch coriander leaves, picked and washed
1 long red chilli, optional
1 large carrot, peeled and grated
50g white vinegar
1 garlic clove
Firstly, make the pickled carrots. Bring the sugar, vinegar, garlic clove and salt to the boil, add the carrots. Turn off the heat and allow to cool.
Slice the roast turkey into slices and prepare your other garnishes.
Cut your baguettes into half and then spread with the chicken liver pate on the bottom half. Sprinkle with black pepper. Drizzle the mayonnaise on, and then some chilli sauce if you like. Lay the cucumber slices over, the roast turkey and then the drained pickled carrots. Finish with coriander leaves and fresh sliced chilli.