Turkey with Chorizo and Cranberry Chutney
with blue cheese salad
In this turkey recipe, the accompanying braised cabbage gets a glow up thanks to the addition of slightly spiced chorizo, tender pear and cranberry chutney.
Tags:
Protein Rich
•Calorie Smart
Allergens:
Milk
The quantities provided above are averages only.
Total35 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
90 grams
Chorizo
1 unit(s)
Pears
1 unit(s)
Cabbage
1 sachet(s)
Cranberry Chutney
320 grams
Irish Turkey Breast
55 grams
Blue Cheese
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)2637 kJ
Energy (kcal)630 kcal
Fat21.5 g
of which saturates11.2 g
Carbohydrate49.5 g
of which sugars25.6 g
Dietary Fiber12 g
Protein62.3 g
Salt14.5 g
Potassium1214.7 mg
Calcium290.1 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 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, remove the tough core, then roughly chop.
- Halve, core and roughly chop the 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 to loosen the sauce if required. 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.
- Toss together with the salad leaves, salt, pepper and a drizzle of oil.
6
- Divide the potatoes, turkey and blue cheese salad between plates.
- To finish, spoon the chorizo, pear and cabbage chutney over the turkey.
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