Hello, I am Kate. Today, I’m gonna show you how to prepare harissa turkey steaks with fennel/broccoli/asparagus and lemon-pecorino sauce for jamo recipe. Never skip a recipe of the day again. Here are our most recent very easy family recipes to try. This time, I am going to make it a bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Harissa turkey steaks with fennel/broccoli/asparagus and lemon-pecorino sauce for Jamo Recipe
Harissa turkey steaks with fennel/broccoli/asparagus and lemon-pecorino sauce for Jamo is one of the most popular of recent trending meals in the world. It is simple, it’s quick, it tastes yummy. It is enjoyed by millions daily. They’re nice and they look wonderful. Harissa turkey steaks with fennel/broccoli/asparagus and lemon-pecorino sauce for Jamo is something which I’ve loved my whole life.
To get started with this recipe, we have to first prepare a few ingredients. You can cook 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:
- Get 4 turkey steaks
- Take 2 tbsp harissa paste
- Prepare 1 fennel
- Make ready 30 g (ish) good quality pecorino
- Prepare 4 artichoke hearts
- Get 1 bunch brocolli
- Get 1 bunch asparagus
- Make ready 1/2 lemon
- Prepare salt/pepper
- Make ready cherry tomatoes (200g) and 1 red pepper are optional
Steps 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.
So that’s going to wrap this up with this special dish harissa turkey steaks with fennel/broccoli/asparagus and lemon-pecorino sauce for jamo recipe. Thank you very much for reading. I am confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Let’s cook!
