Hi, I’m Jane. Today, I will show you a way to make harissa turkey steaks with fennel/broccoli/asparagus and lemon-pecorino sauce for jamo recipe. Never skip today’s recipe. This is a very easy recipe to try and is one of my family food recipes. Nowadays, I’m gonna make it a bit more unique. This is gonna smell and look 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 well liked of current trending meals on earth. It is appreciated by millions daily. It’s simple, it is quick, it tastes yummy. They’re fine and they look fantastic. 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 particular recipe, we must 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 cook it.
The ingredients needed to make Harissa turkey steaks with fennel/broccoli/asparagus and lemon-pecorino sauce for Jamo:
- Take 4 turkey steaks
- Make ready 2 tbsp harissa paste
- Make ready 1 fennel
- Get 30 g (ish) good quality pecorino
- Get 4 artichoke hearts
- Take 1 bunch brocolli
- Make ready 1 bunch asparagus
- Prepare 1/2 lemon
- Make ready salt/pepper
- Take cherry tomatoes (200g) and 1 red pepper are optional
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.
So that is going to wrap it up for this distinctive dish harissa turkey steaks with fennel/broccoli/asparagus and lemon-pecorino sauce for jamo recipe. Thank you very much for reading. I’m confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Let’s cook!
