Cajun Turkey Steak
with Crushed Beans and Chipotle Spiced Slaw
- Milk
Ingredients
1 pot(s)
Cajun Spice Mix
½ sachet(s)
Chicken Stock Powder
75 grams
Greek Style Natural Yoghurt
(Contains: Milk)
1 carton(s)
Mixed Beans
10 grams
Chipotle Paste
1 unit(s)
Apple
120 grams
Coleslaw Mix
1 unit(s)
Lime
2 unit(s)
British Turkey Steaks
1 unit(s)
Red Onion
1 bunch(es)
Coriander
Not included in your delivery
100 milliliter(s)
Water
Instructions
Halve, peel and chop the red onion into small pieces.
Zest, then halve the lime.
Roughly chop the coriander (stalks and all).
Drain and rinse the mixed beans.
Heat a splash of oil in a saucepan over medium heat.
When hot, add the red onion. Stir and cook until softened, 3-4 mins.
Sprinkle on half the Cajun spice and stir and cook until fragrant, 1 minute.
Stir in the beans.
Add the water (see ingredients for amount) and stir in the stock powder.
Bring to the boil, lower then heat, then use a potato masher to mash the beans as they cook.
Lower the heat and simmer until most of the water has evaporated and the beans have a hummus consistency, 6-7 mins.
Stir frequently.
Meanwhile, heat a splash of oil in a large frying pan over medium-high heat.
Season the turkey with salt and sprinkle on the remaining Cajun spice.
When the oil is hot, add the turkey steaks and brown for 2 mins on each side.
Lower the heat to medium and cook until the turkey is no longer pink in the middle, another 3-4 mins on each side.
Use the coarse side of your grater to grate the apple (no need to peel) into a bowl then pop in the coleslaw mix.
Stir in the Greek yoghurt, chipotle paste and half the lime zest.
Season with salt and lime juice to taste.
Stir in half the coriander.
When the beans are ready, stir in the remaining lime zest and share between your plates.
Pop the slaw alongside.
Slice the turkey thinly and arrange on top of the beans and finish with a sprinkle of remaining coriander and a final squeeze of lime.
