Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how 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’m gonna make it a little bit tasty. This will be really delicious.
Harissa turkey steaks with fennel/broccoli/asparagus and lemon-pecorino sauce for Jamo is one of the most well liked of current trending foods in the world. It’s easy, it is quick, it tastes delicious. It is enjoyed by millions every day. They’re fine and they look wonderful. Harissa turkey steaks with fennel/broccoli/asparagus and lemon-pecorino sauce for Jamo is something that I’ve loved my whole life.
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. In a large skillet, combine the butter, water, lemon juice, cayenne pepper, salt and pepper.
To begin with this particular recipe, we must prepare a few ingredients. You can have 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.
The ingredients needed to make Harissa turkey steaks with fennel/broccoli/asparagus and lemon-pecorino sauce for Jamo:
- Make ready 4 turkey steaks
- Get 2 tbsp harissa paste
- Prepare 1 fennel
- Get 30 g (ish) good quality pecorino
- Take 4 artichoke hearts
- Prepare 1 bunch brocolli
- Get 1 bunch asparagus
- Make ready 1/2 lemon
- Get salt/pepper
- Prepare cherry tomatoes (200g) and 1 red pepper are optional
If you're not familiar with harissa, it's a blend of chiles, spices, garlic, and olive oil. The lemon and onions become very soft, so their sweet and tart flavors mingle in the dish, and the chicken skin is crisp with a pleasing heat. Sheet Pan Chicken with Asparagus and Potatoes. I agree with the other comments that the lemon added a nice flavor and cut the asparagus flavor for.
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.
This is easy, yummy and looks elegant when served for company. I've also used the sauce for a tarter to dip for sweet potato fries. Trim asparagus and place in a shollow baking dish. Drizzle with olive oil and sprinkle with salt. Spoon sauce over asparagus and garnish with chives.
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