Harissa turkey steaks with fennel/broccoli/asparagus and lemon-pecorino sauce for Jamo.
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.
Ingredients of Harissa turkey steaks with fennel/broccoli/asparagus and lemon-pecorino sauce for Jamo
- Prepare 4 of turkey steaks.
- It’s 2 tbsp of harissa paste.
- You need 1 of fennel.
- You need 30 g of (ish) good quality pecorino.
- You need 4 of artichoke hearts.
- You need 1 bunch of brocolli.
- It’s 1 bunch of asparagus.
- It’s 1/2 of lemon.
- You need of salt/pepper.
- Prepare of cherry tomatoes (200g) and 1 red pepper are optional.
Harissa turkey steaks with fennel/broccoli/asparagus and lemon-pecorino sauce for Jamo step by step
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..
