Turkey Roast Dinner
with a Turkey Grain Bowl
We love a good Turkey Roast to Turkey Grain Bowl and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans! The Nutritional Values table below is only for the dinner portion. The Nutritional Values for the lunch portion are as follows; Serving Size: 542 KJ:2062.50 Kcal:496 Fat:5.9 Sat Fat:1.4 Carb: 50 Sugar: 10 Protein: 55 Salt: 1
The quantities provided above are averages only.
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
1
Bell Pepper
1
Chicken Stock Powder
25
Redcurrant Jelly
100
Bulgur Wheat
100
Chopped Kale
1
Broccoli
1
Garlic Clove
1
Lemon
4
British Turkey Steaks
1
Za'atar
125
Baby Spinach
1
Mint
450
Potatoes
Not included in your delivery
200
Water for the Bulgur
Nutritional information
Instructions
Chop the potato into 2cm chunks. Pop on a baking tray, drizzle with oil and season with salt and pepper. Roast on the top shelf of your oven until golden, 30-35 mins. Halve the pepper and discard the core and seeds. Chop into 2cm pieces. Chop the broccoli into florets (like small trees). Pop both on another tray and drizzle with oil. Season with salt, pepper and the zahtar spice. Roast on the middle shelf until soft, 25-30 mins.
Meanwhile, pour the water (see ingredients for amount) into a large saucepan and bring to the boil. Stir in half the stock powder, the bulgur and the spinach, bring back to the boil, pop a lid on the pan and remove from the heat. Leave to the side for 12-15 mins or until ready to serve.
Heat a drizzle of oil in a large frying pan on high heat. Season the turkey steaks with salt and pepper. When hot, lay the turkey steaks in the pan and fry until golden, 2-3 mins each side. Transfer to the tray with the potato and roast until cooked through, 8-10 mins. IMPORTANT: The turkey is cooked when it is no longer pink in the middle. When cooked, transfer to a board and leave to rest, loosely covered in foil.
Return the now empty turkey pan to medium heat. Add the redcurrant jelly, remaining stock powder and a splash of water and bring to the boil, stirring to dissolve the jelly. Simmer until thick and glossy, 3-4 mins then remove from the heat. Peel and grate the garlic (or use a garlic press).
A few mins before you are ready to serve, heat a drizzle of oil in another large frying pan. Add the kale and garlic and stir-fry until wilted, 3-4 mins. Season with salt and pepper. Reheat the redcurrant jus if needed (just add a little more water if too thick!). Slice the turkey (one steak per person) and serve the roast potatoes, garlicky kale and turkey drizzled with your redcurrant jus. Enjoy!
Chop up the remaining turkey. Pop in a large bowl with the pepper, broccoliand bulgur. Pick the mint leaves from their stalks and roughly chop (discard the stalks). Zest and halve the lemon. Add the mint, lemon zest and a squeeze of juice to the bowl and mix. Allow to cool then divide between your containers and refrigerate. Reheat in the microwave until piping hot or eat cold. Enjoy!
