Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how 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 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 well liked of recent trending foods on earth. It’s simple, it’s quick, it tastes yummy. It’s appreciated by millions daily. Harissa turkey steaks with fennel/broccoli/asparagus and lemon-pecorino sauce for Jamo is something that I’ve loved my entire life. They are fine and they look wonderful.
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 begin with this particular recipe, we have to prepare a few components. 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:
- Prepare 4 turkey steaks
- Get 2 tbsp harissa paste
- Take 1 fennel
- Prepare 30 g (ish) good quality pecorino
- Take 4 artichoke hearts
- Make ready 1 bunch brocolli
- Take 1 bunch asparagus
- Make ready 1/2 lemon
- Prepare 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.
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.
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 is going to wrap it up for this special 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 is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
