Harissa turkey steaks with fennel/broccoli/asparagus and lemon-pecorino sauce for Jamo.
Hey everyone, hope you are having an amazing day today. Today, we're going to make 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 will make it a bit tasty. This is gonna smell and look delicious.
Harissa turkey steaks with fennel/broccoli/asparagus and lemon-pecorino sauce for Jamo is one of the most popular of current trending foods in the world. It's simple, it's fast, it tastes yummy. It's appreciated by millions every day. They're fine and they look fantastic. Harissa turkey steaks with fennel/broccoli/asparagus and lemon-pecorino sauce for Jamo is something that I've loved my whole life.
To get started with this particular recipe, we must 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 cook that.
The ingredients needed to make Harissa turkey steaks with fennel/broccoli/asparagus and lemon-pecorino sauce for Jamo:
- {Make ready 4 of turkey steaks.
- {Get 2 tbsp of harissa paste.
- {Prepare 1 of fennel.
- {Get 30 g of (ish) good quality pecorino.
- {Get 4 of artichoke hearts.
- {Take 1 bunch of brocolli.
- {Make ready 1 bunch of asparagus.
- {Get 1/2 of lemon.
- {Make ready of salt/pepper.
- {Take of 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..
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