Golden Crumbed Turkey
with creamy mash and carrotsCalories
:
701 kcalProtein
:
52.3g proteinTotal
:
35 minutesDifficulty
:
EasyProtein Rich
Family Friendly
Allergens:
- Cereals containing gluten
- Wheat
- Egg
- Mustard
- Milk
A recipe conveniently customised just to your liking.
Ingredients
Serving amount
320 grams
Irish Turkey Breast
2 unit(s)
Carrot
1 sachet(s)
Honey
1 pack(s)
Breadcrumbs
(Contains: Cereals containing gluten, Wheat)
5 grams
Parsley
1 sachet(s)
Ground Cumin
2 sachet(s)
Mayo
(Contains: Egg, Mustard)
600 grams
Potatoes
120 grams
Peas
Not included in your delivery
to taste
Oil
to taste
Butter
(Contains: Milk)
to taste
Salt
to taste
Pepper
to taste
Water
to taste
Milk (Optional)
Nutrition Values
Energy (kJ)2932 kJ
Energy (kcal)701 kcal
Fat10.6 g
of which saturates4.1 g
Carbohydrate100.3 g
of which sugars21.6 g
Dietary Fiber14.4 g
Protein52.3 g
Salt1.6 g
Potassium1028.7 mg
Calcium10.8 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
•Baking Sheet with Baking Paper
•Potato Masher
•Colander
•Pot with Lid
Cooking steps
1
- Preheat your oven to 220°C/200°C fan/gas mark 7. Boil a large pot of salted water for the potatoes.
- Chop the potatoes into 2cm chunks (peeling optional).
- Add the potatoes to the boiling water and cook until fork tender, 12-18 mins.
- Once cooked, drain in a colander and return to the pot (off the heat).
- Add a knob of butter and a splash of milk or water. Mash until smooth. Season with salt and pepper. Cover to keep warm.
2
- Meanwhile, trim the carrots. Halve lengthways. Cut into 1cm wide, 5cm long batons.
- Roughly chop the parsley (stalks and all).
- Pop the carrots onto a lined baking tray. Toss with salt, pepper, cumin and a drizzle of oil. Spread out in a single layer.
- When the oven is hot, roast on the middle shelf until tender, 20-25 mins. Turn the tray halfway through.
- When cooked, toss the carrots with honey and parsley.
3
- Season the turkey with salt and pepper.
4
- Pop the mayo into a large bowl then add the turkey, turning so it's coated all over.
- Add the breadcrumbs to a separate bowl with a pinch of salt and pepper.
- Working with one turkey at a time, press both sides into the breadcrumbs to coat completely.
- Carefully shake off any excess breadcrumbs.
5
- Place a large pan over medium heat with a drizzle of oil.
- Once hot, add the turkey to the pan. Season with salt and pepper.
- Fry until browned and cooked through, 5-8 mins each side. IMPORTANT: Turkey is cooked when no longer pink in the middle.
- Add the peas to the pan for the final 1 min of cooking time.
- Once cooked, transfer to a plate, cover and allow to rest, 1-2 mins.
TIP: Allow the oil to get nice and hot so the turkey can fry properly.
6
- Arrange the creamy mashed potato and carrots on your plates.
- Serve the peas and golden turkey alongside.
