Cashel Blue® Cheese Turkey with Ballymaloe Relish
served alongside rice and roasted broccoliCalories
:
753 kcalProtein
:
56.3g proteinTotal
:
40 minutesDifficulty
:
EasyProtein Rich
Allergens:
- Milk
- Mustard
- Sulphites
A recipe conveniently customised just to your liking.
Ingredients
Serving amount
60 grams
Cashel Blue® Cheese
(Contains: Milk)
150 grams
Rice
250 grams
Broccoli
1 pot(s)
Ballymaloe Tomato Relish
(Contains: Mustard)
1 sachet(s)
Balsamic Glaze
(Contains: Sulphites)
1 unit(s)
Shallot
320 grams
Irish Turkey Breast
Not included in your delivery
2 tbsp
Butter
to taste
Salt
to taste
Pepper
to taste
Oil
Nutrition Values
Energy (kJ)3151 kJ
Energy (kcal)753 kcal
Fat23.1 g
of which saturates13.7 g
Carbohydrate79.7 g
of which sugars9.5 g
Dietary Fiber6.2 g
Protein56.3 g
Salt5.2 g
Trans Fat0.9 g
Potassium496.3 mg
Calcium80.8 mg
Iron1.7 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 the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Pot with Lid
Cooking steps
1
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Rinse the rice to remove excess starch. Pour 300ml cold salted water (per 2P) into a medium pot with a tight-fitting lid.
- Stir in the rice and bring to the boil.
- Once boiling, lower the heat to medium, cover, and cook for 10 mins. Remove from the heat.
- Keep covered for 10 mins or until ready to serve (the rice will continue to cook in its own steam).
2
- Coat the turkey with salt, pepper and a drizzle of oil.
- Lay the turkey on a lined baking tray. IMPORTANT: Wash hands and equipment after handling raw turkey and its packaging. Turkey is cooked when no longer pink in the middle.
3
- Meanwhile, trim the tip of the broccoli. Cut head into small florets and stem into 2cm pieces.
- Pop the broccoli next to the turkey. Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer.
- When the oven is hot, roast on the top shelf until the broccoli is charred and the turkey is cooked through, 10-15 mins.
4
- In the final 10 mins of remaining cooking time, crumble the Cashel Blue® cheese over the turkey and allow to melt in the oven.
5
- Halve, peel and chop the shallot into small pieces.
- Place a small pot over medium-high heat with a drizzle of oil.
- Add the shallot to the pan and fry until softened, stirring occasionally, 4-5 mins.
- Add the Ballymaloe relish, 2 tbsp butter (per 2P) and 50ml water (per 2P).
- Allow to simmer for 1-2 mins. Add a splash of water to loosen the sauce if required. Season to taste with salt and pepper.
6
- Divide the rice between plates.
- Top with the Cashel blue® cheese turkey and spoon over the Ballymaloe relish.
- Serve the broccoli alongside with balsamic glaze drizzled over.
