Honey Mustard Glazed Crispy Turkey
with creamed spinach and oven-baked veg4.0(3)
Calories
:
548 kcalProtein
:
48.7g proteinTotal
:
35 minutesDifficulty
:
EasyProtein Rich
Family Friendly
Calorie Smart
Allergens:
- Cereals containing gluten
- Wheat
- Milk
- Mustard
A recipe conveniently customised just to your liking.
Ingredients
Serving amount
320 grams
Irish Turkey Breast
1 pack(s)
Breadcrumbs
(Contains: Cereals containing gluten, Wheat)
2 unit(s)
Carrot
500 grams
Baby Potatoes
60 grams
Baby Spinach
65 grams
Creme Fraiche
(Contains: Milk)
1 unit(s)
Garlic
1 unit(s)
Shallot
1 sachet(s)
Mustard
(Contains: Mustard)
1 sachet(s)
Honey
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
Nutrition Values
Energy (kJ)2293 kJ
Energy (kcal)548 kcal
Fat11.5 g
of which saturates8.6 g
Carbohydrate53.3 g
of which sugars25.5 g
Dietary Fiber13 g
Protein48.7 g
Salt3.2 g
Potassium768.5 mg
Calcium62 mg
Iron0.4 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
•Grater
•Baking Sheet with Baking Paper
Cooking steps
1
- Preheat the oven to 240°C/220°C fan/gas mark 9.
- Trim the carrot and quarter lengthways.
- Chop the potatoes into 2cm wide wedges.
- Pop onto a lined baking tray. Toss with salt, pepper and a drizzle of oil.
- Spread out in a single layer. When the oven is hot, roast on the top shelf until tender, 25-35 mins. Turn the tray halfway through.
2
- Halve, peel and chop the shallot into small pieces.
- Peel and grate the garlic (or use a garlic press).
3
- In a large bowl, combine the honey and mustard together.
- Add the turkey to the bowl and fully coat in the mixture. IMPORTANT: Wash hands and equipment after handling raw turkey and its packaging.
- Sprinkle over the breadcrumbs and press down with a spoon so they adhere.
- Season to taste with salt and pepper.
4
- After the veg has been in the oven for 10-15 mins add the coated turkey to the tray.
- Bake until golden and cooked through, 10-15 mins. IMPORTANT: Turkey is cooked when no longer pink in the middle.
5
- Place a large pan over medium-high heat with a drizzle of oil.
- Once hot, fry the shallot and garlic for 1-2 mins.
- Deglaze the pan with creme fraiche and 50ml water (per 2P), then stir. Season to taste with salt and pepper.
- Add the spinach to the pan and simmer for 1-2 mins.
6
- Divide the turkey and roasted veg between plates.
- Top with the creamed spinach.
