Hey everyone, it is Brad, welcome to my recipe site. Today, we’re going to make 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 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 favored of current trending meals in the world. It’s easy, it’s fast, it tastes yummy. It is appreciated by millions daily. Harissa turkey steaks with fennel/broccoli/asparagus and lemon-pecorino sauce for Jamo is something which I have loved my whole life. They are fine and they look fantastic.
Spring asparagus shines with just a few flavor enhancements in our quick and easy recipe for Asparagus with Lemon and Pecorino. Sprinkle evenly with lemon rind, pepper, and salt; toss to coat. Sprinkle asparagus with pecorino Romano cheese.
To get started with this particular recipe, we have to 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:
- Make ready 4 turkey steaks
- Prepare 2 tbsp harissa paste
- Prepare 1 fennel
- Make ready 30 g (ish) good quality pecorino
- Make ready 4 artichoke hearts
- Make ready 1 bunch brocolli
- Take 1 bunch asparagus
- Get 1/2 lemon
- Get salt/pepper
- Get cherry tomatoes (200g) and 1 red pepper are optional
Roasted Asparagus with Lemon, Garlic and Crumbed Whiting with Citrus Salad. Toss the asparagus in the oil and sear for two to four minutes until just tender. Toss these in a bowl with the fennel and chickpeas. Whisk the lemon juice and oil together with some seasoning and pour over the asparagus salad.
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.
Add the coriander and toss well. Arrange salmon and lemon slices on a platter. Drizzle with any harissa oil left in dish, squeeze remaining lemon half over, and scatter some herbs around. Slow-Roasted Salmon with Fennel, Citrus, and Chiles. Recipe: Asparagus & Pecorino. by Sara Kate Gillingham.
So that’s going to wrap it up with this exceptional food harissa turkey steaks with fennel/broccoli/asparagus and lemon-pecorino sauce for jamo recipe. Thanks so much for reading. I am confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
