Lean and Clean Jerky Turkey
with lime and coconut rice
- Celery
- May contain traces of allergens
Ingredients
1 unit(s)
Bell Pepper
150 grams
Brown Basmati Rice
2 unit(s)
Medium Tomato
7.5 grams
Honey
1 unit(s)
Lime
1 unit(s)
Green Pepper
(May contain traces of: Celery)
1 pot(s)
Caribbean Style Jerk
2 unit(s)
British Turkey Steaks
12.5 grams
Desiccated Coconut
1 bunch(es)
Coriander
Instructions
Zest and juice the lime. Pop the Caribbean jerk, honey and the half the lime juice in a bowl and add a pinch of salt and pepper. Stir together then add the turkey steaks and turn to coat. Set aside. IMPORTANT: Wash your hands after handling raw meat.
Bring a large saucepan of water to the boil with a pinch of salt for your rice. When boiling, stir in the brown rice and boil for 25 mins. TIP: Add more water if it starts to evaporate too much. When cooked, drain the rice thoroughly in a sieve and return to the saucepan, off the heat.
Meanwhile, preheat your grill to medium-high. Put a large frying pan on medium-high heat (no oil). When hot, add the desiccated coconut. Toast, stirring frequently, until golden, 1-2 mins, then transfer to a bowl. TIP: Be careful it burns easily! Keep the pan, we will use it later.
Pop the turkey steaks and their marinade on a foil lined baking tray and cook under the grill until cooked through, 12-15 mins, turning halfway. IMPORTANT: The turkey is cooked when no longer pink in the middle. When cooked, cover the turkey loosely in foil and leave to rest for a few mins.
Meanwhile, halve the peppers and discard the core and seeds. Chop into small pieces. Return your empty frying pan to medium heat with a drizzle of oil. When hot, add the peppers and fry until just soft, 8-10 mins, stirring occasionally, then remove from the heat. Meanwhile, roughly chop the tomatoes and coriander (stalks and all). Pop in a bowl with the remaining lime juice. Season with a pinch of salt and pepper. Stir and set aside.
Stir 3/4 of the toasted desiccated coconut into the cooked rice along with the lime zest and cooked peppers. Slice the turkey into 4 pieces. Serve the coconut rice on plates topped with the turkey and any juices. Top with the tomato coriander salad and a final sprinkle of remaining desiccated coconut. Enjoy!
