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European Recipes

Turkey with Chorizo, Pear & Cabbage in Cranberry Chutney

Turkey with Chorizo, Pear & Cabbage in Cranberry Chutney

with blue cheese salad

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Tags:

Protein Rich

Allergens:

Milk

The quantities provided above are averages only.

Total35 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

90 grams

Chorizo

(Contains: Milk)

1 unit(s)

Pears

1 unit(s)

Cabbage

1 sachet(s)

Cranberry Chutney

320 grams

Irish Turkey Breast

55 grams

Blue Cheese

(Contains: Milk)

40 grams

Salad Leaves

500 grams

Baby Potatoes

Not included in your delivery

tsp

Salt

to taste

Pepper

to taste

Oil

to taste

Water

Nutrition Values

Energy (kJ)2909 kJ

Energy (kcal)695 kcal

Fat21.7 g

of which saturates10.3 g

Carbohydrate68.1 g

of which sugars19.3 g

Dietary Fiber6.2 g

Protein62.4 g

Salt14.5 g

Potassium446.2 mg

Calcium246.1 mg

Iron0.7 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.

Cooking Steps

1

Preheat the oven to 240°C/220°C fan/gas mark 9.
Halve the potatoes lengthways, quartering any larger pieces, and pop them 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.

2

Halve the cabbage, cut out and discard the tough core, then roughly chop.

Core and roughly chop pear (peeling optional).

3

Place a pot over medium-high heat (no oil).
Once hot, add the chorizo, cabbage and pear and fry for 5-6 mins.

Stir through the cranberry chutney and allow to warm through. Add a splash of water, if required to loosen the sauce. Season to taste with salt and pepper,

4

Meanwhile, place a pan over medium-high heat with a drizzle of oil.
Once hot, fry the turkey until browned, 5-8 mins each side. Season with salt and pepper. IMPORTANT: Wash hands and equipment after handling raw turkey and its packaging. Turkey is cooked when no longer pink in the middle.

5

Crumble the blue cheese and toss with the salad leaves, a drizzle of oil and season with salt and pepper.

6

Serve the roasted potatoes, turkey breast and blue cheese salad between plates. Spoon over the chorizo, pear and cabbage in cranberry chutney over the turkey.

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Explore Similar Recipes

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