Hey everyone, it is John, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, harissa turkey steaks with fennel/broccoli/asparagus and lemon-pecorino sauce for jamo. It is one of my favorites. This time, I am going to make it a little 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 meals on earth. It is appreciated by millions every day. It is simple, it’s fast, it tastes yummy. They’re fine and they look wonderful. Harissa turkey steaks with fennel/broccoli/asparagus and lemon-pecorino sauce for Jamo is something which I’ve loved my entire life.
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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 that.
The ingredients needed to make Harissa turkey steaks with fennel/broccoli/asparagus and lemon-pecorino sauce for Jamo:
- Prepare turkey steaks
- Take harissa paste
- Get fennel
- Make ready (ish) good quality pecorino
- Make ready artichoke hearts
- Make ready brocolli
- Prepare asparagus
- Make ready lemon
- Make ready salt/pepper
- Take cherry tomatoes (200g) and 1 red pepper are optional
I'd rather roast whole cloves of garlic and then mince that and toss with the asparagus before drizzling the sauce over. I agree with the other comments that the lemon added a nice flavor and cut the asparagus flavor for. From fennel salad to roasted fennel, tour our best fennel recipes that use the bulb and fronds. Fresh fennel adds crunch against thinly sliced steak and pillowy focaccia.
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.
From fennel salad to roasted fennel, tour our best fennel recipes that use the bulb and fronds. Fresh fennel adds crunch against thinly sliced steak and pillowy focaccia. On a warm, sunny day, pasta calls for fresh seafood, a big handful of herbs, and punchy lemon. Pork Shoulder Cutlets with Fennel and Asparagus Salad. onions, tomato pasta sauce or tomato puree, saffron - pantry it up! fennel - will keep for a few weeks in a plastic bag in Beautiful Broccoli with Creamy Tuna Sauce. Add a squeeze of lemon and the parmesan.
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