Golden Crumbed Turkey and Broccoli
with buttered rice and lemony mayo
A recipe conveniently customised just to your liking.
Tags:
Quick
Allergens:
Cereals containing gluten
•Wheat
•Egg
•Mustard
The quantities provided above are averages only.
Total20 minutes
Cooking Time25 minutes
DifficultyMedium
Ingredients
Serving amount
320 grams
Irish Turkey Breast
1 pack(s)
Breadcrumbs
(Contains: Cereals containing gluten, Wheat)
1 unit(s)
Broccoli
150 grams
Rice
1 unit(s)
Lemon
2 unit(s)
Garlic
1 unit(s)
Chilli
2 sachet(s)
Mayo
(Contains: Egg, Mustard)
1 sachet(s)
Sweet Chilli Sauce
Not included in your delivery
1 tbsp
Butter
½ tbsp
Oil
to taste
Oil
to taste
Sugar
to taste
Salt
to taste
Pepper
to taste
Water
Nutrition Values
Energy (kJ)3172 kJ
Energy (kcal)758 kcal
Fat19.7 g
of which saturates5.6 g
Carbohydrate99.5 g
of which sugars14.9 g
Dietary Fiber6.6 g
Protein52.1 g
Salt1 g
Potassium361.8 mg
Calcium57.2 mg
Iron1 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
•Zester
•Grater
•Baking Sheet with Baking Paper
•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 and cover with the lid. Leave to cook for 10 mins, then remove the pot from the heat.
- Keep covered for 10 mins or until ready to serve (the rice will continue to cook in its own steam).
2
- While the rice cooks, zest and juice half the lemon. Cut the remaining lemon into thick wedges.
- In a small bowl, stir together the mayo, lemon zest and ½ tsp lemon juice (per 2P).
- Season to taste with sugar, salt and pepper.
- In a separate bowl, combine the breadcrumbs with ½ tbsp oil (per 2P).
3
- Trim the tip of the broccoli. Cut head into small florets and stem into 2cm pieces.
- Peel and grate the garlic (or use a garlic press).
- Halve, deseed and finely chop the chilli.
- Pop the broccoli onto a lined baking tray.
- Toss together with the garlic, chilli, salt, pepper, and a good glug of oil. Spread out in a single layer. Set the tray aside.
4
- Arrange the turkey on a separate lined baking tray.
- Spread a thin layer of mayo over the top. IMPORTANT: Wash your hands and equipment after handling raw turkey and its packaging. Turkey is cooked when no longer pink in the middle.
- Spoon equal amounts of the breadcrumb mix onto each. Press down firmly with the back of the spoon to ensure it adheres.
5
- Place the broccoli on the middle shelf and the turkey on the top shelf and roast until golden, 10-15 mins.
6
- Stir 1 tbsp butter (per 2P) into the rice until melted and well incorporated, fluffing it up as you go.
- Divide rice between bowls or deep plates.
- Top with broccoli and golden turkey.
- Serve with a drizzle of sweet chilli sauce over your turkey and lemon wedges alongside for squeezing over.
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