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    Turmeric dressing

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    Turmeric dressing

    • Gluten Free
    • Preparation time: 20 minutes, plus cooling
    • Cooking time: 25 minutes
    • Total time: 45 minutes, plus cooling

    Serves: 4

    Ingredients

    ½ tbsp sesame oil
    1 shallot, finely diced
    15g fresh root ginger, finely grated 
    2 garlic cloves, crushed
    15g fresh turmeric*, finely grated
    250ml fresh guinea fowl stock or chicken stock
    ½ tbsp clear honey
    ½ lime, juice

    CHILLI PASTE
    ½ tbsp sesame oil
    1-2 red chillies, deseeded and roughly chopped
    ½ tbsp chilli flakes (optional)
    1 tsp shrimp paste
    ½ lemon grass stalk, roughly chopped
    15g cashew nuts

    * Selected stores

    Method

    1. To make the chilli paste, put all the ingredients in a small food processor and whizz until smooth. (There’s no need to clean the food processor as you’ll use it again later.)

    2. In another pan heat the sesame oil and gently fry the shallot, ginger, garlic and turmeric for 5 minutes. Stir in the chilli paste, heat and stir for a few more minutes. Add the stock, bring to the boil and simmer briskly for 15 minutes, stirring regularly until the mixture has reduced by half; leave to cool for 5 minutes.

    3. Transfer the mixture back to the food processor with the honey and lime juice. Whizz until as smooth as possible (pass through a sieve, if necessary). Place in a pan, check the seasoning and set aside until ready to serve, warming up when needed. 

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    This recipe first appeared in Waitrose Food, April 2018 issue. Download the Waitrose Food app for the full issue

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