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Lemony Brown Butter Turkey Breast and Padron Peppers

Lemony Brown Butter Turkey Breast and Padron Peppers

and pearled couscous
Get 50% Off Your First Box | Plus Free Extras for 3 Months
Get 50% Off Your First Box | Plus Free Extras for 3 Months
Calories
: 
557 kcal
Protein
: 
55.5g protein
Total
: 
20 minutes
Difficulty
: 
Easy
Allergens:
  • Wheat
  • Cereals containing gluten
  • Soya
  • May contain traces of allergens
  • Milk
  • Mustard
  • Sulphites
  • Wheat
  • Barley
  • Celery
  • Cereals containing gluten

A recipe conveniently customised just to your liking.

Serving amount

200 grams

Padron Peppers

150 grams

Couscous

(Contains: Wheat, Cereals containing gluten May be present: Soya)

1 unit(s)

Lemon

2 unit(s)

Garlic

1 unit(s)

Shallot

15 grams

Mediterranean Spice Mix

(May be present: Milk, Mustard, Soya, Sulphites, Wheat, Barley, Celery, Cereals containing gluten)

120 grams

Peas

320 grams

Irish Turkey Breast

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Butter

to taste

Oil

to taste

Water

Energy (kJ)2330 kJ
Energy (kcal)557 kcal
Fat3.9 g
of which saturates0.9 g
Carbohydrate73.2 g
of which sugars10.4 g
Dietary Fiber6.4 g
Protein55.5 g
Salt1.6 g
Trans Fat0.3 g
Potassium45 mg
Calcium26.5 mg
Iron1.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in your delivered box.
•Zester
•Sieve
•Grater
•Pot with Lid

Cooking Steps

Get Prepped
1
  • Halve, peel and chop the shallot into small pieces.
  • Peel and grate the garlic (or use a garlic press).
  • Zest and halve the lemon.
  • Pour 600ml water (per 2P) into a pot and bring to the boil. Stir in the pearled couscous, bring back up to the boil and simmer, covered, 12-15 mins. Add the peas for the final 2-3 mins.
  • Drain in a sieve and pop back in the pot. Stir through half the Mediterranean spice and a knob of butter. Season to taste with salt and pepper. Cover and set to the side until ready to serve. 

TIP: If you’re in a hurry you can boil the water in your kettle.

Start Frying
2
  • Place a pan over medium-high heat with a generous knob of butter.
  • Add the shallots, garlic, remaining Mediterranean spice and lemon zest to the butter.
  • Cook until the butter begins to brown, 2-3 mins. 
  • 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.
Char the Peppers
3
  • Place another pan over high heat with a generous drizzle of oil.
  • Once hot, add the padron peppers and cook, stirring occasionally, until the peppers are blistered and slightly charred, 4-6 mins.
  • Once cooked, remove from the pan and season to taste with salt. Remove the stems before plating, if desired.
Divide and Serve
4
  • Divide the peppers and pearled couscous between plates.
  • Top the couscous with the turkey spooning over any remaining butter from the pan.
  • Finish with a squeeze of lemon juice to taste.
Meal right image

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