Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare 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 popular of current trending foods in the world. It is appreciated by millions daily. It’s simple, it is fast, it tastes yummy. Harissa turkey steaks with fennel/broccoli/asparagus and lemon-pecorino sauce for Jamo is something which I have loved my entire life. They’re fine and they look wonderful.
The Best Sauce For Your Steak. Chicken thighs are simmered with preserved lemons, fennel, green olives, and harissa paste in this tasty Moroccan dish cooked in a tagine. Steak With Asparagus. featured in Surf & Turf Dinner For Two. Sear the steaks for about a minute to a minute and a half on each side, depending on the thickness of your steak for medium-rare.
To begin with this recipe, we must 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 it.
The ingredients needed to make Harissa turkey steaks with fennel/broccoli/asparagus and lemon-pecorino sauce for Jamo:
- Get 4 turkey steaks
- Make ready 2 tbsp harissa paste
- Take 1 fennel
- Get 30 g (ish) good quality pecorino
- Make ready 4 artichoke hearts
- Get 1 bunch brocolli
- Get 1 bunch asparagus
- Make ready 1/2 lemon
- Prepare salt/pepper
- Take cherry tomatoes (200g) and 1 red pepper are optional
Saute onion and fennel in oil over medium high heat. Add garlic and saute for a couple more minutes, until garlic becomes fragrant. Asparagus and carrots are particularly attractive and delicious when served together cloaked in a lemon butter sauce. (Nutrition information is calculated using an ingredient database and should be considered an estimate.) Asparagus and carrots with lemon sauce make a particularly attractive. This creamy asparagus soup is made without heavy cream — just vegetables, broth, and a Parmesan cheese puréed to silky perfection.
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.
Asparagus and carrots are particularly attractive and delicious when served together cloaked in a lemon butter sauce. (Nutrition information is calculated using an ingredient database and should be considered an estimate.) Asparagus and carrots with lemon sauce make a particularly attractive. This creamy asparagus soup is made without heavy cream — just vegetables, broth, and a Parmesan cheese puréed to silky perfection. Alternatively, you can blend the soup in batches in a blender. Return the soup to the pot and stir in the fresh lemon juice and grated Parmesan cheese. This is easy, yummy and looks elegant when served for company.
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