with roasted potatoes and salad
A rich and creamy sauce coats the turkey breast in this recipe which is also accompanied by side salad and crispy spuds.
Allergens
Utensils
Tags
Irish Turkey Breast
320 grams
Hollandaise Sauce
100 grams
Tarragon
5 grams
Salad Leaves
120 grams
Tomato
2 unit(s)
Baby Potatoes
500 grams
Balsamic Glaze
1 sachet(s)
Shallot
1 unit(s)
Salt
to taste
Pepper
to taste
Oil
to taste
Sugar
to taste
- Preheat the oven to 240°C/220°C fan/gas mark 9.
- Halve the potatoes 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.
- Pick the tarragon leaves from their stalks and finely chop (discard the stalks). Halve, peel and chop the shallot into small pieces.
- Coat the turkey with half the chopped tarragon, salt, pepper and a drizzle of oil. IMPORTANT: Wash hands and equipment after handling raw turkey and its packaging.
- Place a pan over high heat with a drizzle of oil.
- Fry until cooked through, 4-5 mins on each side.
- Add the shallot and cook until softened, 3-4 mins.
- Reduce the heat to medium and pop in the Hollandaise sauce and remaining tarragon.
- Warm through and season to taste with salt, pepper and sugar.
- Roughly chop the tomato. Trim the salad leaves and roughly chop.
- Just before serving toss tomatoes and salad leaves with a drizzle of oil and balsamic glaze. Season to taste with salt and pepper.
- Divide the roasted potatoes and salad between plates.
- Serve the turkey alongside, drizzling over any bearnaise sauce remaining in the pan.
2232
kJ
Energy (kJ)
534
kcal
Energy (kcal)
22.5
g
Fat
6.6
g
of which saturates
37.6
g
Carbohydrate
13.3
g
of which sugars
8
g
Dietary Fiber
46.2
g
Protein
0
mg
Cholesterol
3.51
g
Salt
