Saturday, 23 February 2013

Lemony Crumbed Turkey with Broccoli Bean Mash

I am trying to vary what I eat a bit. As a child I never had turkey at home, at Christmas it always goose and at other times of the year it was chicken, but I'm experimenting and so far I can't taste a huge difference from chicken and it doesn't seem to dry out as many people seem to report. This was really lovely, I used tenderstem broccoli rather than normal, which didn't work so well as the stalks didn't mash but otherwise it was delicious.

Lemony Crumbed Turkey with Broccoli Bean Mash
(from Good Food Magazine January 2013)
(Serves 4)

3 tbsp plain flour
1 large egg
100g fresh breadcrumbs
zest 1 lemon,
small handful parsley, chopped
450g turkey breast steaks
2 tbsp sunflower oil
4 vines cherry tomatoes
350g broccoli, cut into small florets
400g can butter beans, drained
4 tbsp pesto

Preheat oven to 180C.

Put the flour into a wide, shallow bowl with a little seasoning. Whisk the egg in a second shallow bowl. Add the breadcrumbs, lemon zest and parsley to a third shallow bowl.

Dip each turkey steak into the flour, shaking off any excess, then into the egg, and finally into the breadcrumbs - press the crumbs into the turkey to make sure they really stick. Put the steaks on a large baking tray and bake for 20 mins. Add the cherry tomatoes to the tray and bake for a further 5 mins.

Meanwhile, bring a pan of water to the boil, add the broccoli and cook for 5 mins. Add the butter beans and cook for 2 mins more until broccoli is really tender. Drain well and tip back into the pan. add the pesto and mash everything up with a potato masher. Divide the turkey, broccoli bean mash and tomatoes between plates - adding lemon wedges for those who want to squeeze some over.

No comments:

Post a Comment