Word up Food Tubers, it's the day after Christmas. We've got a fridge full of gorgeous stuff
all the leftovers. So we're going to make the beautiful turkey banh mi. Cue the dramatic
music, beautiful spiced, sticky, crispy skin turkey,
fantastic flavoured mayo, wonderful pickled veg. A few days ago that was just a regular roast turkey,
now look at it, that's going to slap up your taste buds, you're going to love it.
First up, we've got our turkey. Ahh look at him.
Now all parts of this turkey are great, I would avoid the stuffing though, so I'm going to
put the pan onto a medium to high heat. Just a tiny little drizzle of oil.
Pull pieces of turkey. When we're reheating it, we're making it soft
and gooey and sticky on the inside. Any skin just pull it off and that's going
to go crispy. Also, if you've kind of let your turkey sort
of cool down, sometimes you get some nice fat and stuff around here. But that's basically
like a little stock cube and that's going to make it super tasty. So let me just wash
my hands. I've got French baguettes. Put them in the oven 130 get em warm, 10 minutes while
we do this. Okay, the next bit. I'm going to make an amazing
spiced mayonnaise. Take some ginger half an inch into there. So we're going to get that
freshness and that heat from the ginger. A nice pinch of salt. Then we want just a small
clove of garlic, let's just paste that and I have to say this mayonnaise is also good
with any seafood. And if you didn't see the crispy squid recipe, click the box below because
that's a good one. So once you've got it looking like this, right?
That's a good thing, we're going to go in with a small handful of coriander. Add a little
bit of extra virgin olive oil to get the flavours going, a good two or three tablespoons of
mayo and by the way once you've made this, this will keep for a week. It would keep for
longer if you didn't put garlic in. Look at the colour change. I want some lime
juice. Actually let's put the zest in with our turkey. In with the lime juice. Mmm.
I'm going to get some of this sweet chilli sauce. It's got sugar in it so it's going
to caramelise. So I'm going to turn this right down now. I'm going to put in a couple of
tablespoons and we're going to glaze that turkey. Give it a shake and I'm going to turn
that off in like a minute or two. This is the important bit, it's like a little
bit of light, we want a pickle. Get yourself a standard box grater and we're
going to go cucumber, carrots, cabbage, pat that off.
Hit it with that salt and we're actually going to let most of that salt drain away. So don't
start getting salt police on me. Coriander, a little bit of ginger, put that
in there with the veg just scrunch it. Let the salt really penetrate that veg. Once we've
scrunched it a little bit, right, then we're just going to squeeze that and the salt is
bringing that moisture out. It's delicately seasoning the veg but also
guys most of that salt's gone. Okay? So back into the bowl.
Then all we want to do is hit it with a tiny thimble of sesame oil, a teaspoon on soy sauce
and then a little bit of vinegar. Acidity. Have a little taste. Hey hey! Yeah! That's
what I'm talking about. Time to cut the French baguette. Next we need
pate. Loads of people have got this in the fridges at this time of the year, but if you
want to know how to make your own pate then just swing over to DJ BBQ on his channel and
he's going to show you how to make a beautiful chicken liver parfait, pate that's absolutely
blinding. So next up, butter this with pate. There's
nothing more French than a pate and a baguette but it's soon going to get mixed up with the
fusion of the Vietnamese cooking. Right, first layer done. Now for the turkey.
Build up your glazed turkey. Big bits, small bits, crispy skin. Then it's time for the
mayonnaise. Nice little blobs of your incredible mayonnaise
go straight into that lovely little world. Next it's time for that quick pickle. Get
a nice pinch of it and load it. And then it's good to get some coriander going
on into the story. The only thing to do now is take the lid of this incredible sandwich.
Brothers and sisters, let me take you to the wonderful world of banh mi.
Guys, that's the end of our Christmas Calendar. I hope you've loved it.
All of the Food Tube family have loved doing it. They really appreciate all of your comments
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It's all about you guys. So guys, take care. Enjoy the banh mi, all the best.