Hey everyone, it is O’Neill, welcome to my recipe website. Today, I will show you a way to prepare a special 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 little bit tasty. This is gonna smell and look delicious.
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Spice up your Christmas turkey with harissa and saffron and serve with all the trimmings or this zesty lemon couscous. This recipe has been triple tested. Harissa-spiced turkey crown with preserved lemon couscous.
To get started with this particular recipe, we must prepare a few components. 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 cook it.
The ingredients needed to make Harissa turkey steaks with fennel/broccoli/asparagus and lemon-pecorino sauce for Jamo:
- Get 4 turkey steaks
- Take 2 tbsp harissa paste
- Take 1 fennel
- Prepare 30 g (ish) good quality pecorino
- Make ready 4 artichoke hearts
- Prepare 1 bunch brocolli
- Make ready 1 bunch asparagus
- Get 1/2 lemon
- Take salt/pepper
- Prepare cherry tomatoes (200g) and 1 red pepper are optional
Asparagus and carrots are particularly attractive and delicious when served together cloaked in a lemon butter sauce. (Nutrition information is calculated using an ingredient database and should be considered an estimate.) Asparagus and carrots with lemon sauce make a particularly attractive. Heat the oil in a pan, add the fennel, cumin and nigella seeds and when they begin to crackle Add a little water if the sauce is too thick. Toss the asparagus in the oil and sear for two to four minutes until just tender. Toss these in a bowl with the fennel and chickpeas.
Step by Step 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.
Whisk the lemon juice and oil together with some seasoning and pour over the asparagus salad. Add the coriander and toss well. Stir Fried Asparagus with Mushrooms & Oyster Sauce. Grilled Asparagus with Brown Butter & Orange. Asparagus and Trout Salad with Dill Crème Fraiche.
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