with tomato and ranch salad
A recipe conveniently customised just to your liking.
Allergens
Utensils
Tags
Irish Turkey Breast
320 grams
Tomato Paste
1 tin(s)
Onion
1 unit(s)
Curry Powder
1 sachet(s)
Mango Chutney
1 sachet(s)
Ketchup
2 sachet(s)
Grated Cheese
50 grams
Salad Leaves
120 grams
Tomato
2 unit(s)
Ranch Sauce
50 grams
Baby Potatoes
500 grams
Salt
to taste
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 them onto a lined baking tray.
- Toss with oil, salt and pepper.
- Lay them cut-side down on the baking tray.
- Roast on the top shelf of the oven until fork tender, 25-35 mins.
- Coat the turkey with salt, pepper and a drizzle of oil.
- Lay the turkey on a lined baking tray. Bake until golden and cooked through, 10-15 mins. IMPORTANT: Wash hands and equipment after handling raw turkey and its packaging. Turkey is cooked when no longer pink in the middle.
- Meanwhile, halve, peel, and finely chop the onion.
- Place a pot over medium-high heat with a drizzle of oil.
- Add the onion and curry powder (reserve a few pinches for garnish) and fry for 2-3 mins.
- Add the tomato paste, stock, ketchup and 100ml water (per 2P) and simmer for 4-5 mins. Once cooked, stir through the mango chutney.
- Blend the sauce to a smooth puree. Add a splash of water, if required to loosen. Season to taste with salt and pepper. Cover to keep warm.
- Trim the salad leaves, then thinly slice or tear into bite-sized pieces.
- Cut the tomato into 2cm chunks.
- Just before serving, toss the salad leaves and tomato with the ranch dressing.
- Season to taste with salt and pepper.
- Scatter cheese over the potatoes for the final 5-10 mins and return to the oven to allow to melt.
- Cut the turkey into small pieces and arrange on plates.
- Drizzle with curry sauce and sprinkle with a pinch of the reserved curry powder.
- Serve with tomato and ranch salad and cheesy potatoes.
2637
kJ
Energy (kJ)
630
kcal
Energy (kcal)
21.4
g
Fat
8.1
g
of which saturates
55.6
g
Carbohydrate
33
g
of which sugars
9.6
g
Dietary Fiber
54.2
g
Protein
0
mg
Cholesterol
4.12
g
Salt
with tomato and ranch salad
