with blue cheese salad
In this festive turkey recipe, the accompanying braised cabbage gets a glow up thanks to the addition of slightly spiced chorizo, tender pear and cranberry chutney.
Allergens
Tags
Chorizo
90 grams
Pears
1 unit(s)
Cabbage
1 unit(s)
Cranberry Chutney
1 sachet(s)
Irish Turkey Breast
320 grams
Blue Cheese
55 grams
Salad Leaves
40 grams
Baby Potatoes
500 grams
Salt
tsp
Pepper
to taste
Oil
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 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.
- Halve the cabbage, remove the tough core, then roughly chop.
- Halve, core and roughly chop the pear (peeling optional).
- Place a pot over medium-high heat (no oil).
- Once hot, add the chorizo, cabbage and pear and fry for 5-6 mins.
- Stir through the cranberry chutney and allow to warm through.
- Add a splash of water to loosen the sauce if required. Season to taste with salt and pepper.
- Meanwhile, place a pan over medium-high heat with a drizzle of oil.
- Once hot, fry the turkey until browned, 5-8 mins each side. Season with salt and pepper. IMPORTANT: Wash hands and equipment after handling raw turkey and its packaging. Turkey is cooked when no longer pink in the middle.
- Crumble the blue cheese.
- Toss together with the salad leaves, salt, pepper and a drizzle of oil.
- Divide the potatoes, turkey and blue cheese salad between plates.
- To finish, spoon the chorizo, pear and cabbage chutney over the turkey.
2635
kJ
Energy (kJ)
630
kcal
Energy (kcal)
21.5
g
Fat
11.2
g
of which saturates
49.7
g
Carbohydrate
25.7
g
of which sugars
12.3
g
Dietary Fiber
62.2
g
Protein
0
mg
Cholesterol
14.51
g
Salt
