Recipe: Delicious Harissa turkey steaks with fennel/broccoli/asparagus and lemon-pecorino sauce for Jamo

Harissa turkey steaks with fennel/broccoli/asparagus and lemon-pecorino sauce for Jamo. Tear off any broccoli leaves and trim the bottoms of the stems. Cut the florets just above where they join the large stem, and then cut each floret through its stem (but not the buds) so that each piece is Transfer the broccoli to a serving platter, toss with the lemon juice to taste and the grated Pecorino. Spring asparagus shines with just a few flavor enhancements in our quick and easy recipe for Asparagus with Lemon and Pecorino.

Australian Gourmet Traveller Italian antipasto recipe for braised artichokes with asparagus and pecorino by Danny Russo from The Beresford Hotel. Add drained artichokes, lemon juice and oil. Season to taste and toss with your hands to combine. You can have Harissa turkey steaks with fennel/broccoli/asparagus and lemon-pecorino sauce for Jamo using 10 ingredients and 3 steps. Here is how you achieve it.

Ingredients of Harissa turkey steaks with fennel/broccoli/asparagus and lemon-pecorino sauce for Jamo

1. It's 4 of turkey steaks.
2. It's 2 tbsp of harissa paste.
3. It's 1 of fennel.
4. You need 30 g of (ish) good quality pecorino.
5. Prepare 4 of artichoke hearts.
6. It's 1 bunch of brocolli.
7. It's 1 bunch of asparagus.
8. It's 1/2 of lemon.
9. You need of salt/pepper.
10. You need of cherry tomatoes (200g) and 1 red pepper are optional.

Scatter with pecorino, drizzle with extra oil and. Recipe: Asparagus & Pecorino. by Sara Kate Gillingham. Pecorino Romano cheese, diced and smashed into little bits. a few cracks fresh black pepper. In a medium bowl whisk together the oil and lemon juice.

Harissa turkey steaks with fennel/broccoli/asparagus and lemon-pecorino sauce for Jamo instructions

1. For the turkey steaks: in a shallow casserole oven propf dish, add 1 tbsp olive oil. Add the turkey steaks and cover each with harissa, salt and oil. Place in preheated oven at 180 with a lid on for 15-20min. Remove from oven and add the cherry tomatoes (halved) and sliced red pepper. Cover the dish and leave to the side (the added red veg will cook in the casserole dish-I use a shallow Le Creuset casserole dish)..
2. For the vegetables: cut broccoli and aspargaus into 2cm length pieces. Roughly chop with fennel. Mix well with 4 tbsp oil, salt and pepper in an oven proof dish. Bake for 15min at 200 degrees ceclius. Then add the sauce (see below) and bake for a further 5-10min. Remove from oven and mix the sauce well into the veg..
3. For the sauce: In a mixer, grind together the artichokes, pecorino, pepper and juice from 1/2 lemon. Add to vegetable mix..

Includes asparagus, pecorino romano cheese, lemon, extra-virgin olive oil. Asparagus and Pecorino. recipe by Food Republic. Salty and savory, the roasting method kills the natural bitterness of asparagus. Try it next to grilled fish or lamb. Place the asparagus into a mixing bowl, and drizzle with the olive oil.

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