Hello everybody, hope you are having an amazing day today. Today, I will show you a way to make a special dish, harissa turkey steaks with fennel/broccoli/asparagus and lemon-pecorino sauce for jamo. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. 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 well liked of recent trending meals in the world. It’s appreciated by millions daily. It’s easy, it’s fast, it tastes delicious. Harissa turkey steaks with fennel/broccoli/asparagus and lemon-pecorino sauce for Jamo is something that I’ve loved my entire life. They are nice and they look fantastic.
Tear off any broccoli leaves and trim the bottoms of the stems. Cut the florets just above where they join the large stem, and then cut each floret through its stem (but not the buds) so that each piece is Transfer the broccoli to a serving platter, toss with the lemon juice to taste and the grated Pecorino. Spring asparagus shines with just a few flavor enhancements in our quick and easy recipe for Asparagus with Lemon and Pecorino.
To get started with this particular 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:
- Take 4 turkey steaks
- Prepare 2 tbsp harissa paste
- Make ready 1 fennel
- Prepare 30 g (ish) good quality pecorino
- Make ready 4 artichoke hearts
- Make ready 1 bunch brocolli
- Take 1 bunch asparagus
- Get 1/2 lemon
- Prepare salt/pepper
- Take cherry tomatoes (200g) and 1 red pepper are optional
Includes asparagus, pecorino romano cheese, lemon, extra-virgin olive oil. Asparagus and Pecorino. recipe by Food Republic. Australian Gourmet Traveller Italian antipasto recipe for braised artichokes with asparagus and pecorino by Danny Russo from The Beresford Hotel. Add drained artichokes, lemon juice and oil.
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.
Season to taste and toss with your hands to combine. Scatter with pecorino, drizzle with extra oil and. Salty and savory, the roasting method kills the natural bitterness of asparagus. Try it next to grilled fish or lamb. Place the asparagus into a mixing bowl, and drizzle with the olive oil.
So that is going to wrap this up for this exceptional food harissa turkey steaks with fennel/broccoli/asparagus and lemon-pecorino sauce for jamo recipe. Thank you very much for reading. I’m sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
