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Turkey in Creamy Cajun Sauce

Turkey in Creamy Cajun Sauce

with sweetcorn slaw
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Get 50% off your first box!
Calories
: 
700 kcal
Protein
: 
47.2g protein
Total
: 
35 minutes
Difficulty
: 
Easy
Allergens:
  • Sulphites
  • Milk
  • Egg
  • Mustard
Serving amount

2 sachet(s)

Cajun Spice Mix

(Contains: Sulphites)

1 sachet(s)

Sun Dried Tomato Paste

65 grams

Creme Fraiche

(Contains: Milk)

1 unit(s)

Garlic

50 grams

Ranch Sauce

(Contains: Egg, Milk, Mustard)

120 grams

Coleslaw Mix

1 unit(s)

Sweetcorn

2 unit(s)

Sweet Potato

320 grams

Irish Turkey Breast

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

Energy (kJ)2927 kJ
Energy (kcal)700 kcal
Fat25.9 g
of which saturates8 g
Carbohydrate72 g
of which sugars23.9 g
Dietary Fiber3.2 g
Protein47.2 g
Salt1.7 g
Potassium925 mg
Calcium60 mg
Iron1.8 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.
•Sieve
•Grater
•Baking Sheet with Baking Paper

Cooking steps

Get Prepped
1
  • Preheat your oven to 240°C/220°C fan/gas mark 9.
  • Peel and grate the garlic (or use a garlic press).
  • Chop the sweet potato into 2cm wide wedges (peeling optional).
  • Drain the sweetcorn in a sieve.
Cook the Wedges
2
  • Pop the wedges onto a large (lined) baking tray.
  • 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 golden, 20-30 mins.
  • Turn the tray halfway through. 

TIP: Use two baking trays if necessary.

Bake the Turkey
3
  • Drizzle the turkey with oil and coat with half the Cajun spice. 
  • Lay the turkey on a lined baking tray.
  • Bake until golden and cooked through, 10-15 mins. IMPORTANT: Wash hands and equipment after handling raw turkey and its packaging. Turkey is cooked when no longer pink in the middle.
Make the Sauce
4
  • Place a pot over medium heat with a drizzle of oil.
  • Once hot, add the garlic and remaining Cajun spice.
  • Fry until fragrant, 1-2 mins. 
  • Add the creme fraiche, sundried tomato paste and a splash of water.
  • Bring to the boil, then immediately remove from the heat. Season to taste with salt and pepper.
Assemble the Slaw
5
  • In a small bowl, toss the coleslaw mix and drained corn together with the ranch.
  • Season to taste with salt and pepper.
Divide and Serve
6
  • Divide the wedges and turkey between plates.
  • Serve the coleslaw alongside.
  • Spoon over the creamy Cajun sauce.
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