Turkey Steaks
with Oven-Baked Leek & Pea Risotto and Tomato Salad
Word reached us that you love risotto but sometimes aren't so keen on all the stirring involved. What if we told you there was a way to get that deliciously comforting, creamy rice without all the elbow work? You'd be pleased, right? Well, tonight's dinner teams turkey steaks with a risotto you can bake in the oven. Time to go no-stir crazy!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
½
Leek
1
Garlic Clove
½
Thyme
1
Chicken Stock Pot
2
Turkey Steak
175
Risotto Rice
½
Peas
40
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
½
Premium Tomato Mix
2
Vine Tomatoes
½
Mint
½
Creme Fraiche
(Contains Milk)
Not included in your delivery
400
Water
1
Olive Oil
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C and boil your kettle. Remove the root and dark green top from the leek, halve lengthways and slice into thin half moons. Peel and grate the garlic (or use a garlic press). Pick the thyme leaves from their stalks (discard the stalks). Put the boiling water (amount specified in the ingredient list) into a measuring jug. Add the chicken stock pot and stir to dissolve.
Pop the turkey steaks onto a plate and drizzle on a little oil. Season with salt and pepper and sprinkle over half the thyme. Rub the flavourings into the meat, then set aside. TIP: Remember to wash your hands after handling raw meat!
Heat a splash of oil in an ovenproof dish on medium heat, add the leek. Cook until soft, 5-6 mins. Add the garlic, arborio rice and remaining thyme. Stir to coat the rice in the oil, then pour in the chicken stock and bring to the boil. Cover with a tight-fitting lid (or foil). Bake on the middle shelf of your oven for 20 mins. After 10 mins of cooking time, add the peas and return the risotto to your oven to finish cooking.
Meanwhile, heat a splash of oil in a frying pan over medium-high heat. Pan-fry the turkey steaks until browned, 5-6 mins on each side. TIP: The turkey is cooked when it is no longer pink in the middle. If your pan is small, fry the turkey in batches. When cooked, remove the pan from the heat and sprinkle half the hard Italian cheese over the **turkey. Leave to rest for a minute on a board.
While the Turkey cook, halve the cherry tomatoes and pop them in a large bowl. Chop the vine tomato into roughly 2cm chunks and add to the bowl. Season with a good pinch of salt and drizzle on the olive oil (amount specified in the ingredient list). Pick the mint leaves from their stalks (discard the stalks). Tear half the mint leaves over the tomato salad.
When the risotto has absorbed all of the stock, remove it from the oven and stir in the crème fraîche and remaining hard Italian cheese. Taste and season with salt and pepper, then spoon into bowls. Slice the turkey steak into 1cm thick strips and place on top. Serve the tomato salad on the side with the remaining mint leaves torn over. Enjoy!
