Hello everybody, hope you are 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 food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
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Harissa turkey steaks with fennel/broccoli/asparagus and lemon-pecorino sauce for Jamo. 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.
To begin with this 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 can achieve it.
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
- Take 1 fennel
- Get 30 g (ish) good quality pecorino
- Get 4 artichoke hearts
- Prepare 1 bunch brocolli
- Make ready 1 bunch asparagus
- Make ready 1/2 lemon
- Make ready salt/pepper
- Prepare cherry tomatoes (200g) and 1 red pepper are optional
Just be sure to pour the lemon butter sauce on the broccoli as soon as they get out of the oven. The Best Steamed Broccoli Sauce Recipes on Yummly Orecchiette Pasta With Broccoli Sauce, Steamed Broccoli With Peanuts And Soy Sauce, Broccoli Sauce For Pasta. Cream Of Mushroom Soup Turkey Stuffing Recipes.
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.
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. Season to taste and toss with your hands to combine. Scatter with pecorino, drizzle with extra oil and. Stir Fried Asparagus with Mushrooms & Oyster Sauce.
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