Turkey Bánh mì

Ingredients

• 2 small Baguette
• 50g Chicken Liver
• 1/4 Cucumber
• 140g Turkey
• 1 tablespoon Mayonnaise
• 1 sliced Red Chilli
• Handful Mint
• 2 small Carrots
• 75g Red Cabbage
• 1/4 tsp Ground Ginger
• ½ tablespoon Rice Vinegar
• 1/2 teaspoon Golden Caster Sugar

Quantities are the original recipe’s. The cost is our own estimate — typical own-brand supermarket prices for these quantities, divided by 4 servings. TheMealDB does not state how many a dish serves, so 4 is our assumption, not theirs. Treat it as “about this much a head”, not a shopping bill.

Method

1. Put the carrots and red cabbage into a bowl.
2. In a separate small bowl, stir together the ground ginger, rice vinegar, caster sugar and a pinch of salt.
3. Pour this dressing over the vegetables and toss well, then leave to pickle for at least 15 mins.
4. Slice the cucumber thinly and set aside.
5. Mix the chopped red chilli through the mayonnaise.
6. Split the baguettes lengthways and spread the chicken liver pâté along the base of each.
7. Layer the cucumber, turkey and drained pickled slaw on top of the pâté.
8. Spoon over the chilli mayonnaise, then scatter with mint leaves and the sliced red chilli.
9. Close up the baguettes and serve straight away.

These steps were written by StreetOwl from the original recipe, in British English, with every oven temperature and cooking time checked against the source. They are not the original author’s words. If anything reads oddly, the original is linked below and it wins.