Cooking in November means turkey . . . but this year, it also means Turkey, the country! Cooking columnist Sybil Pratt has taken us for a spin around the world with her November column, and with Leanne Kitchen's cookbook Turkey, "she offers an elegant cook’s tour of Turkey’s seven geographic regions, where Mediterranean, Slavic and Middle Eastern influences mingle and where courtly Ottoman dishes share the Turkish table with more humble, hearty peasant fare."

All T/turkey, all the time!

Swordfish kebabs with celeriac,orange and walnut salad


Serves 4

Ingredients


  • Four 7-oz skinless, boneless swordfish steaks

  • 2 garlic cloves, crushed

  • 1 cup freshly squeezed orange juice

  • 1?3 cup extra virgin olive oil

  • 2 tablespoons chopped fresh dill


celeriac, orange and walnut salad

  • 1?2 cup freshly squeezed orange juice

  • 2 teaspoons finely grated orange zest

  • 1 1?4 lb celeriac, trimmed and peeled

  • 1 garlic clove, crushed

  • 1?3 cup walnuts, chopped

  • sea salt

  • 2 oranges, peeled, white pith removed and sliced into 1?4-inch rounds


Cut the swordfish into 1 1?4-inch pieces. Combine in a bowl with the garlic, orange juice, 1?4 cup of the olive oil and dill and toss to coat. Cover with plastic wrap and refrigerate for 2–3 hours. Soak 12 wooden skewers in water for 30 minutes, then drain well.

Celeriac, orange and walnut salad

Combine the orange juice and orange zest in a large bowl. Cut the celeriac in half lengthwise, finely slice, then cut into very fine matchsticks, adding them to the orange juice mixture in the bowl as you go to prevent them from browning — you may need to add a little more juice to coat the celeriac but take care not to add too much or the dressing will be too thin. Add the garlic and walnuts, then season with salt and toss well to combine. Just before serving fold in the orange slices.

Preheat a grill or griddle pan to medium-high. Drain the fish and thread onto the soaked skewers, brush with the remaining oil and cook the fish, turning often for about 5 minutes, or until just cooked through but still a little pink in the middle. Serve immediately with the salad.

Reprinted from Turkey by Leanne Kitchen. Copyright © 2012 by Leanne Kitchen. Published by Chronicle. Read our review of this book.

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