Peri Peri Turkey and Pimentos de Padron
with potatoes and aioliCalories
:
534 kcalProtein
:
47.2g proteinTotal
:
35 minutesDifficulty
:
EasyCalorie Smart
Allergens:
- Egg
- Mustard
- Sulphites
- Wheat
- Barley
- Celery
- Cereals containing gluten
- Milk
- Mustard
- Soya
- May contain traces of allergens
A recipe conveniently customised just to your liking.
Ingredients
Serving amount
200 grams
Padron Peppers
1 sachet(s)
Peri Peri Seasoning
(May be present: Sulphites, Wheat, Barley, Celery, Cereals containing gluten, Milk, Mustard, Soya)
500 grams
Baby Potatoes
1 sachet(s)
Aioli
(Contains: Egg, Mustard)
1 sachet(s)
Garlic & Herbs
1 unit(s)
Onion
1 unit(s)
Tomato
320 grams
Irish Turkey Breast
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Energy (kJ)2234 kJ
Energy (kcal)534 kcal
Fat17.9 g
of which saturates2.7 g
Carbohydrate44.5 g
of which sugars21.1 g
Dietary Fiber9.6 g
Protein47.2 g
Salt2.4 g
Trans Fat0.3 g
Potassium965.5 mg
Calcium64.8 mg
Iron1.6 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.
Cooking Steps
1
- Preheat the oven to 240°C/220°C fan/gas mark 9
- Cut the tomato into 4cm chunks.
- Halve and peel the onion, then cut each half into 3 wedges.
- Halve the potatoes, quartering any larger pieces.
2
- Pop the potatoes onto a lined baking tray.
- Drizzle with oil and season with salt and pepper. Rub the oil over the potatoes then lay them cut-side down on the baking tray.
- Roast on the top shelf of the oven until fork tender, 25-35 mins.
- When 10 mins of cooking time remain, add the onion and tomato to the tray and drizzle with oil.
- Sprinkle the garlic and herb mix over the potatoes and veg. Return to the oven for the remaining time, 10 mins.
3
- Place a large pan over medium-high heat with a drizzle of oil.
- Fry the turkey and peri peri spice until cooked, 5-8 mins each side. Once cooked, remove from the pan. IMPORTANT: Wash hands and equipment after handling raw turkey and its packaging. Turkey is cooked when no longer pink in the middle.
- Return the pan to high heat with a generous drizzle of oil.
- Fry the peppers, stirring occasionally, until blistered and slightly charred, 4-6 mins. Season to taste with salt.
4
- Divide the turkey and peppers between plates.
- Serve the potatoes and veg alongside.
- To finish, drizzle the aioli over the roasted veg.
