Smoky Chipotle Turkey
with coriander, spiced potatoes and charred vegCalories
:Ā
649 kcalProtein
:Ā
49.9g proteinTotal
:Ā
45 minutesDifficulty
:Ā
MediumCalorie Smart
Protein Rich
Spicy
Allergens:
- Milk
A recipe conveniently customised just to your liking.
Ingredients
Serving amount
600 grams
Potatoes
1 unit(s)
Onion
65 grams
Creme Fraiche
(Contains: Milk)
2 sachet(s)
Central American Style Spice Mix
1 sachet(s)
Chipotle Paste
2 unit(s)
Garlic
5 grams
Coriander
1 unit(s)
Bell Pepper
1 unit(s)
Sweetcorn
320 grams
Irish Turkey Breast
Not included in your delivery
to taste
Salt
to taste
Oil
to taste
Pepper
Nutrition Values
Energy (kJ)2715 kJ
Energy (kcal)649 kcal
Fat12.6 g
of which saturates7.3 g
Carbohydrate84.4 g
of which sugars16.1 g
Dietary Fiber12.6 g
Protein49.9 g
Salt2.3 g
Potassium1319.4 mg
Calcium34.5 mg
Iron0.6 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 the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
ā¢Sieve
ā¢Grater
ā¢Baking Sheet with Baking Paper
Cooking steps
1
- Preheat the oven to 240Ā°C/220Ā°C fan/gas mark 9.
- Chop the potatoes into 2cm chunks (unpeeled).
- Pop onto a large (lined) baking tray.
- Toss with half Central American spice mix, salt, pepper and a drizzle of oil.
- Spread out in a single layer. Once the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn the tray halfway through.
TIP: Use two baking trays if necessary.
2
- Add the turkey to a bowl with a drizzle of oil and remaining Central American spice. IMPORTANT: Wash your hands and equipment after handling raw turkey and its packaging. Turkey is cooked when no longer pink in the middle.
- Season with salt and pepper.
- Mix to coat and leave aside to marinate.
3
- Halve the pepper and discard the core and seeds. Slice into thin strips. Drain the sweetcorn in a sieve.
- Peel and grate the garlic (or use a garlic press).
- Halve, peel and thinly slice the onion.
- Roughly chop the coriander (stalks and all).
- In a small bowl, mix the cream cheese and chipotle paste.
4
- Place a large pan over medium-high heat with a drizzle of oil.
- When hot, add the turkey and season with salt and pepper.
- Fry until cooked through, 5-8 mins on each side (cook in batches if the pan is getting crowded). IMPORTANT: Turkey is cooked when no longer pink in the middle.
- When cooked, remove from the pan and cover to keep warm.
5
- Return the pan to medium-high heat and add a drizzle of oil (no need to wash out the pan).
- When the oil is hot, fry the bell pepper, corn and onion until softened and slightly charred, 6-8 mins.
- Add the garlic and cook for 1 min more.
- Season to taste with salt and pepper then remove the pan from the heat.
6
- Toss the pepper, onion and spiced potatoes together.
- Serve the turkey alongside with a dollop of chipotle cream cheese.
- Finish with a sprinkling of chopped coriander.
