Miso Turkey on Black Garlic Veg
with jasmine riceCalories
:
535 kcalProtein
:
51g proteinTotal
:
20 minutesDifficulty
:
EasyCalorie Smart
Protein Rich
Quick
Allergens:
- Soya
A recipe conveniently customised just to your liking.
Ingredients
Serving amount
1 unit(s)
Onion
½ bunch(es)
Scallion
1 unit(s)
Bell Pepper
1 unit(s)
Ginger
1 sachet(s)
Miso Paste
(Contains: Soya)
20 grams
Black Garlic Paste
150 grams
Jasmine Rice
1 unit(s)
Pak Choi
1 sachet(s)
Honey
320 grams
Irish Turkey Breast
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
to taste
Butter
Nutrition Values
Energy (kJ)2240 kJ
Energy (kcal)535 kcal
Fat4.7 g
of which saturates1.1 g
Carbohydrate80.4 g
of which sugars12.7 g
Dietary Fiber6.4 g
Protein51 g
Salt1.9 g
Potassium560.9 mg
Calcium77.2 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 your delivered box.
Utensils
•Grater
•Baking Sheet with Baking Paper
•Pot with Lid
•Baking Paper
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 with the lid and cook for 12 mins.
- Remove the pot from the heat and keep covered for another 12 mins or until ready to serve (the rice will continue to cook in its own steam). Stir through a knob of butter just before serving.
2
- Meanwhile, halve the bell pepper and discard the core and seeds. Chop into 1cm chunks.
- Halve and peel the onion, then cut each half into 3 wedges.
- Pop the onion and bell pepper onto a lined baking tray.
- Drizzle with oil, season with salt and pepper then toss to coat. When the oven is hot, roast on the top shelf until soft and slightly charred, 15-18 mins.
- Peel and grate the ginger. Use a teaspoon to easily scrape away the peel.
3
- Rub the turkey with a drizzle of oil, the ginger and half the miso. Season with salt and pepper.
4
- Place the turkey next to the vegetables in the oven (use another baking tray, if it is getting too crowded).
- Bake until the turkey is cooked through, 10-15 mins. IMPORTANT: Turkey is cooked when no longer pink in the middle.
- Meanwhile, trim and thinly slice half the scallions (per 2P). Keep the white and green parts separate.
- Trim the pak choi, then thinly slice widthways.
5
- Place a pan over medium-high heat with a drizzle of oil.
- Once hot, fry the whites of the scallion and pak choi until softened, 2-3 mins.
- Add the black garlic paste, remaining miso, honey and 2 tbsp water (per 2P) to the scallion.
- Cook until the sauce has thickened just slightly, 2-4 mins.
- Add a splash of water if required to loosen the sauce. Taste and season with salt and pepper, if required.
6
- Divide the rice between bowls.
- Carefully remove the ginger and miso turkey from the paper and serve alongside.
- Pour the pak choi and sauce over the turkey. Arrange the roasted vegetables alongside.
- Sprinkle over the green scallion.
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