with baby spinach and potatoes
A recipe conveniently customised just to your liking.
Allergens
Utensils
Tags
Baby Spinach
120 grams
Chicken Stock
1 sachet(s)
Creme Fraiche
110 grams
Baby Potatoes
500 grams
Irish Turkey Breast
640 grams
Garlic & Herbs
1 sachet(s)
Grated Italian Style Hard Cheese
20 grams
Butter
1 tbsp
Oil
to taste
Salt
to taste
Pepper
to taste
Water
to taste
- Preheat the oven to 240°C/220°C fan/gas mark 9.
- Halve the potatoes lengthways, quartering any larger pieces, and pop them onto a lined baking tray.
- Drizzle with oil and season with salt and pepper. Rub the oil over the potatoes then lay them cut-side down on the baking tray.
- Roast on the top shelf of the oven until fork tender, 25-35 mins.
- Place a pan over high heat with a drizzle of oil.
- Season turkey with salt and pepper. IMPORTANT: Wash hands and equipment after handling raw turkey and its packaging.
- Fry until cooked through, 4-5 mins on each side.
- Pour in 75ml water (per 2P) along with the stock and spinach.
- Bring to the boil and simmer until slightly reduced, 2-3 mins. IMPORTANT: Turkey is cooked when no longer pink in the middle.
- Stir the creme fraiche into the pan along with the garlic and herb seasoning and Italian style cheese.
- Season to taste with pepper then remove the pan from the heat.
TIP: Loosen the sauce with a splash of water if you feel it's too thick.
- Divide the spinach, potatoes and turkey between plates.
- Spoon any sauce remaining in the pan over the top.
2998
kJ
Energy (kJ)
716
kcal
Energy (kcal)
26
g
Fat
16.5
g
of which saturates
31.1
g
Carbohydrate
12.3
g
of which sugars
6.5
g
Dietary Fiber
89.8
g
Protein
7.2
mg
Cholesterol
2.61
g
Salt
