Half an Hour to Cooking Tasty Harissa turkey steaks with fennel/broccoli/asparagus and lemon-pecorino sauce for Jamo
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To cook an unforgettable Harissa turkey steaks with fennel/broccoli/asparagus and lemon-pecorino sauce for Jamo, below are the materials required:
- Take 4 of turkey steaks.
- Prepare 2 tbsp of harissa paste.
- Get 1 of fennel.
- Get 30 g of (ish) good quality pecorino.
- Provide 4 of artichoke hearts.
- Get 1 bunch of brocolli.
- Provide 1 bunch of asparagus.
- Provide 1/2 of lemon.
- Use of salt/pepper.
- Get of cherry tomatoes (200g) and 1 red pepper are optional.
After preparing the materials, next you are good to make your appetizing Harissa turkey steaks with fennel/broccoli/asparagus and lemon-pecorino sauce for Jamo by following the instructions below:
- 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..
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Recipe : Harissa turkey steaks with fennel/broccoli/asparagus and lemon-pecorino sauce for Jamo
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