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Caribbean-inspired Crispy Turkey

Caribbean-inspired Crispy Turkey

with wedges and kiwi lime slaw
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
: 
581 kcal
Protein
: 
52.5g protein
Total
: 
45 minutes
Difficulty
: 
Easy
Allergens:
  • Cereals containing gluten
  • Wheat

A recipe conveniently customised just to your liking.

Serving amount

1 unit(s)

Kiwi

1 unit(s)

Lime

120 grams

Coleslaw Mix

1 pack(s)

Breadcrumbs

(Contains: Cereals containing gluten, Wheat)

1 sachet(s)

Mango Chutney

500 grams

Baby Potatoes

40 grams

Salad Leaves

320 grams

Irish Turkey Breast

1 sachet(s)

Chipotle Paste

Not included in your delivery

1 unit(s)

Egg

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Sugar

to taste

Butter

Energy (kJ)2430 kJ
Energy (kcal)581 kcal
Fat12.3 g
of which saturates3.1 g
Carbohydrate66.1 g
of which sugars27 g
Dietary Fiber10.8 g
Protein52.5 g
Salt1.2 g
Potassium1008.1 mg
Calcium64.6 mg
Iron0.5 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.
•Baking Sheet with Baking Paper

Cooking Steps

Roast the Wedges
1
  • Preheat the oven to 240°C/220°C fan/gas mark 9.
  • Quarter the potatoes lengthways to create thick wedges. Pop them onto a lined baking tray.
  • Toss with salt, pepper and a drizzle of oil.
  • Roast on the top shelf of the oven until fork-tender, 25-35 mins.
Prep the Turkey
2
  • Beat 1 egg (per 2P) in a medium bowl.
  • Add the breadcrumbs to another bowl, season with salt and pepper.
  • Dip the turkey into the egg and then the breadcrumbs, ensuring it's completely coated. Transfer to a clean plate. IMPORTANT: Wash hands and equipment after handling raw turkey and its packaging. Discard any excess egg.
Cook the Turkey
3
  • Place a large pan over high heat with enough oil to coat the bottom.
  • Once hot, carefully lay the turkey into the pan. IMPORTANT: Turkey is cooked when no longer pink in the middle.
  • Fry until golden-brown, 5-8 mins on each side. Adjust the heat if necessary.
Toss the Salad
4
  • Halve the kiwi and use a spoon to scoop out the flesh. Slice into thin strips. Stack a handful of the slices at a time and slice them thinly again into matchsticks.
  • Quarter the lime.
  • Toss the kiwi and coleslaw mix with a drizzle of oil and a good squeeze of lime juice.
  • Just before serving, toss together with the salad leaves. Season to taste with salt, pepper and sugar.
Make the Caribbean-style Sauce
5
  • Drain the oil from the pan then wipe and return to medium-high heat. 
  • Once hot, add the chipotle paste, mango chutney and 75ml water (per 2P).
  • Bring to a simmer and bubble until thickened slightly, 2-3 mins.
  • Stir in a large knob of butter until melted. Add a splash of water, if required. Season to taste with salt and pepper. 
  • While the sauce simmers, cut the turkey widthways into 2cm slices.
Divide and Serve
6
  • Share the crispy turkey between plates. 
  • Spoon over the sweet Caribbean-style sauce.
  • Serve the kiwi lime slaw and wedges alongside.
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