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The ingredients needed to prepare Harissa turkey steaks with fennel/broccoli/asparagus and lemon-pecorino sauce for Jamo:
- Prepare 4 turkey steaks
- Use 2 tbsp harissa paste
- Take 1 fennel
- Provide 30 g (ish) good quality pecorino
- Get 4 artichoke hearts
- Prepare 1 bunch brocolli
- Use 1 bunch asparagus
- Take 1/2 lemon
- Provide salt/pepper
- Take 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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