How to Make Ultimate Harissa turkey steaks with fennel/broccoli/asparagus and lemon-pecorino sauce for Jamo

Hello everybody, it is Brad, welcome to my recipe page. Today, we’re going to make a special 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 will make it a bit unique. 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 meals in the world. It is simple, it’s quick, it tastes yummy. It’s appreciated by millions every day. They are nice 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.

To begin with this particular recipe, we have to first prepare a few components. 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 cook it.

The ingredients needed to make Harissa turkey steaks with fennel/broccoli/asparagus and lemon-pecorino sauce for Jamo:

1. Prepare 4 turkey steaks
2. Prepare 2 tbsp harissa paste
3. Make ready 1 fennel
4. Get 30 g (ish) good quality pecorino
5. Make ready 4 artichoke hearts
6. Prepare 1 bunch brocolli
7. Make ready 1 bunch asparagus
8. Take 1/2 lemon
9. Prepare salt/pepper
10. Prepare cherry tomatoes (200g) and 1 red pepper are optional

Steps to make Harissa turkey steaks with fennel/broccoli/asparagus and lemon-pecorino sauce for Jamo:

1. 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).
2. 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.
3. For the sauce: In a mixer, grind together the artichokes, pecorino, pepper and juice from 1/2 lemon. Add to vegetable mix.

So that is going to wrap this up with this special food harissa turkey steaks with fennel/broccoli/asparagus and lemon-pecorino sauce for jamo recipe. Thanks so much for reading. I’m confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!