Eucalyptus-infused turkey

Eucalyptus-infused turkey

By
From
Cook for Your Life
Serves
4
Photographer
Gorta Yuuki (studio) and William Meppem (location)

This dish came about when I was in the kitchen staring out the window and wondering what to cook for dinner. A eucalyptus tree caught my eye and I thought about how I could use eucalyptus in my cooking.

Eucalyptus leaves give flavour and aroma to the succulent turkey tenderloins, and there’s an extra flavour boost from kaffir lime leaves. It’s a great dish to serve for Australia day if you’re that way inclined. I like to serve it with quinoa with silverbeet or a simple green salad with a mustard vinaigrette.

Ingredients

Quantity Ingredient
3 tablespoons sugar
500ml water
50 young eucalyptus leaves
1 cup macadamias, roasted and chopped
4 180 g turkey tenderloins
16 kaffir lime leaves

Method

  1. Put the sugar and water in a medium saucepan and bring to the boil. Reduce the heat, add the eucalyptus leaves and simmer for 1 hour, or until reduced and syrupy. Strain the liquid, discarding the leaves, and leave to cool to room temperature. Stir through the macadamias.
  2. Preheat the oven to 180°C. Lay out four 20 cm squares of foil on a work surface. Place a turkey tenderloin in the middle of each square and bend and fold the foil up around the turkey to form a ‘boat’. Spoon the eucalyptus and macadamia sauce over the tenderloins, giving each an even crust of macadamias.
  3. Use a small, sharp knife to cut 4 slits in each kaffir lime leaf, keeping them intact. Place 4 leaves on top of each tenderloin. Transfer the foil packages (open at the top) to an oven tray and bake for 25–30 minutes, or until the turkey is cooked through.

Tags:
health
diet
low-fat
low fat
healthy
nutritional
weightloss
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