Smoked turkey and apricot bites

    12 min

    Dried apricots moistened with orange juice, then wrapped in smoked turkey rashers make a tasty snack to pass round with drinks, as well as an interesting garnish for a festive roast chicken or turkey. Take care when grilling turkey rashers – they cook more quickly than bacon and, because they contain no fat, will dry out if overcooked.

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    Serves: 24 

    • 24 ready-to-eat dried apricots
    • juice of 1 orange
    • 2 tsp marmalade
    • 2 tsp wholegrain mustard
    • 6 smoked turkey rashers, about 150 g (5½ oz) in total
    • 1 tsp extra virgin olive oil
    • chopped fresh flat-leaf parsley to garnish (optional)

    Prep:10min  ›  Cook:2min  ›  Ready in:12min 

    1. Place the apricots in a small bowl, sprinkle over the orange juice and toss so that they are moistened all over (this will prevent them from burning under the grill).
    2. Mix the marmalade with the mustard. Spread each turkey rasher with a little of the mustard mixture, then, using scissors, cut it in half lengthways. Cut each piece in half again, this time across the middle, to make a total of 24 strips of turkey.
    3. Preheat the grill to moderate. Drain the apricots. Wrap a strip of turkey around each apricot and secure it with a wooden cocktail stick.
    4. Arrange the turkey bites on the grill pan, then brush each with a little oil. Grill for 1 minute on each side or until the turkey is just cooked.
    5. Pile the bites in a small shallow bowl and sprinkle with chopped parsley, if using. Serve hot.

    Some more ideas

    Instead of the mustard and marmalade mixture, spread the turkey rashers with a little pesto sauce. * To make smoked turkey and banana chutney bites, cut 3 medium-sized bananas into chunky pieces (8 pieces each) and toss in a little lemon or lime juice to prevent them from discolouring. Wrap each piece in a strip of turkey rasher that has been spread with a little mango chutney, then grill for 1 minute on each side. Serve hot. * For pineapple and Black Forest ham bites, peel a small pineapple, about 900 g (2 lb) with the leaves. Cut into quarters lengthways and trim away the woody core. Cut each quarter across into 8 to make 32 pieces in total. Cut 8 slices of Black Forest ham in half lengthways, then cut each piece across in half. Wrap a strip of ham around each wedge of pineapple and secure with a cocktail stick. Serve as soon as possible.

    Plus points

    Ready-to-eat dried apricots are one of the richest fruit sources of iron and a useful source of calcium. * Turkey rashers offer an excellent lower-fat alternative to bacon: 100 g (3½ oz) contains 1.6 g fat and 99 kcals, whereas the same weight of back bacon contains 21 g fat and 249 kcals.

    Each serving provides

    Useful source of copper, potassium.

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