Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, harissa turkey steaks with fennel/broccoli/asparagus and lemon-pecorino sauce for jamo. One of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.
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Harissa turkey steaks with fennel/broccoli/asparagus and lemon-pecorino sauce for Jamo is one of the most popular of current trending meals on earth. It is appreciated by millions daily. It is simple, it is quick, it tastes delicious. Harissa turkey steaks with fennel/broccoli/asparagus and lemon-pecorino sauce for Jamo is something that I have loved my entire life. They’re nice and they look wonderful.
To get started with this recipe, we have to first prepare a few ingredients. You can have harissa turkey steaks with fennel/broccoli/asparagus and lemon-pecorino sauce for jamo using 10 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Harissa turkey steaks with fennel/broccoli/asparagus and lemon-pecorino sauce for Jamo:
- Prepare turkey steaks
- Get harissa paste
- Make ready fennel
- Prepare (ish) good quality pecorino
- Prepare artichoke hearts
- Make ready brocolli
- Prepare asparagus
- Prepare lemon
- Get salt/pepper
- Prepare cherry tomatoes (200g) and 1 red pepper are optional
Harissa turkey steaks with fennel/broccoli/asparagus and lemon-pecorino sauce for Jamo ~ Tear off any broccoli leaves and trim the bottoms of the stems. Cut the florets just above where they join the large stem, and then cut each floret through its stem (but not the buds) so that each piece is Transfer the broccoli to a serving platter, toss with the lemon juice to taste and the grated Pecorino. Harissa turkey steaks with fennel/broccoli/asparagus and lemon-pecorino sauce for Jamo step by step. Add the turkey steaks and cover each with harissa, salt and oil.
Instructions to make Harissa turkey steaks with fennel/broccoli/asparagus and lemon-pecorino sauce for Jamo:
- For the turkey steaks: in a shallow casserole oven propf dish, add 1 tbsp olive oil. Add the turkey steaks and cover each with harissa, salt and oil. Place in preheated oven at 180 with a lid on for 15-20min. Remove from oven and add the cherry tomatoes (halved) and sliced red pepper. Cover the dish and leave to the side (the added red veg will cook in the casserole dish-I use a shallow Le Creuset casserole dish).
- For the vegetables: cut broccoli and aspargaus into 2cm length pieces. Roughly chop with fennel. Mix well with 4 tbsp oil, salt and pepper in an oven proof dish. Bake for 15min at 200 degrees ceclius. Then add the sauce (see below) and bake for a further 5-10min. Remove from oven and mix the sauce well into the veg.
- For the sauce: In a mixer, grind together the artichokes, pecorino, pepper and juice from 1/2 lemon. Add to vegetable mix.
Remove from oven and add the cherry. I mean, he licked the plate at the end of it! (and has finally stopped complaining about ALL the turkey dishes.) Fittest Chef. Pan roasted salmon/lentil pasta, green pesto and. I mean, he licked the plate at the end of it! (and has finally stopped complaining about ALL the turkey dishes.) Amateurish Chef. Fillet with Asparagus, Potato dauphinoise and red.
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