Photo:Turkey steaks with ginger sauce & sweet potato mash recipe |
The home of Tasty Food Recipes invites you to try Turkey steaks with ginger sauce & sweet potato mash recipe. Enjoy my collection of delicious food recipes and learn how to make Turkey steaks with ginger sauce & sweet potato mash .
Keep your shopping ingredients to a minimum and enjoy this turkey twist on the classic steak and mash combo.
Cooking Time
30 minutes
Ingredients (serves 4)
750g sweet potato (kumara), peeled, coarsely chopped
Olive oil spray
1 tsp ground cumin
4 turkey breast steaks
3cm-piece fresh ginger, peeled, cut into matchsticks
2 tsp finely grated lemon rind
125ml (1/2 cup) chicken stock
2 tbs fresh lemon juice
1 1/2 tbs honey
1 tbs cold water
1 tsp cornflour
Steamed broccolini, to serve
Method
Place sweet potato in a saucepan of cold water. Bring to the boil over high heat. Reduce heat to medium. Cook for 15 minutes or until tender. Drain. Heat the pan over medium heat. Spray with oil. Add cumin. Cook, stirring, for 30 seconds or until aromatic. Add the sweet potato. Use a fork to mash.
Meanwhile, heat a non-stick frying pan over medium-high heat. Spray with oil. Cook turkey for 2-3 minutes each side or until cooked through. Transfer to a plate. Reduce heat to medium. Spray with oil. Add ginger and lemon rind. Cook, stirring, for 1 minute or until aromatic. Add stock, lemon juice and honey. Combine water and cornflour in a bowl. Stir into stock mixture. Bring to boil. Simmer, stirring, for 3 minutes or until reduces slightly. Add turkey. Cook for 1 minute or until heated through.
Divide mash, turkey and broccolini among serving plates. Top with sauce.
Notes
Turkey is the perfect match for sweet mash and a lemony ginger sauce.
Source
Good Taste - November 2011, Page 53
Recipe by Chrissy Freer
More Tasty Food Recipes:
Grilled snapper with tamarind sauce
Prawn and fish skewers
Barbecued whole salmon with cracked wheat stuffing and coriander cream
Chile-Rubbed Grilled Chicken With Salsa
Lamb steak kebabs with mint
Barbecued fish parcels
No comments:
Post a Comment