A crispy golden coating of breadcrumbs makes this turkey recipe a midweek dinner to look forward to in the run up to Christmas. Nourishing borlotti beans are cooked through with fresh rosemary, garlic and fresh tomato for a deliciously hearty side that works perfectly with crunchy turkey steaks and roasted broccoli. A winning weeknight recipe for any occasion.
Garlic Mayonnaise(ContainsEgg, Mustard)
Red Wine Stock Pot(ContainsSulphites)
a) Lay the turkey steaks on a lightly oiled baking tray and season with salt and pepper. b) Spread the garlic mayo thinly over each steak. Sprinkle on the panko breadcrumbs to coat the steaks evenly. c) Drizzle with a little oil. Roast on the top shelf of your oven until the crumbs are golden and the turkey is cooked through, 13-15 mins. IMPORTANT: The turkey is cooked when no longer pink in the middle.
a) Meanwhile, halve, peel and thinly slice the red onion. b) Peel and grate the garlic (or use a garlic press). c) Pick the rosemary leaves from their stalks and roughly chop (discard the stalks). d) Chop the vine tomato into roughly 1cm chunks.
a) Pop the broccoli florets onto another baking tray and drizzle with oil. b) Season with salt and pepper. Roast on the middle shelf of your oven until golden, 10-12 mins. c) Drain and rinse the borlotti beans in a sieve.
a) Heat a splash of oil in a saucepan over medium-high heat. b) When hot, add the onion. Stir and cook until starting to soften, 3-4 mins. c) Add the rosemary and garlic and cook for 2 mins more, stirring frequently. Stir in the stock pot and water (see ingredients for amount).
a) Dissolve the stock pot and reduce the heat to a simmer. b) Add the beans and cook until the sauce has thickened and the beans are piping hot, 2-3 mins. c) Remove from the heat and stir in the tomato. Season to taste with salt and pepper.
a) Share the bean and tomato mixture between your bowls and pop the broccoli alongside. b) Serve the crunchy turkey steak on top. ENJOY!