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Cajun turkey breast steaks with creamed corn
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2 x packs Essential British Turkey Breast Steaks
2 tsp Cooks’ Ingredients Deep South Cajun Rub
4 corn on the cob
1 bunch salad onions, sliced
300ml semi-skimmed milk
1 chicken stock cube
130g quick cook polenta
4 cloves garlic, sliced
350g spring greens, large stems removed, leaves shredded
20g Grana Padano, finely grated
1. Rub the turkey with the Cajun rub and some seasoning, then set aside. Using a coarse box grater, grate the corn kernels off the cobs. Warm most of the ghee in a large saucepan. Add the salad onions and fry until soft and beginning to colour. Add the corn, milk, 400ml water and the stock cube. Bring to a simmer and cook for 5 minutes. Stir, while pouring in the polenta and cook for 5 more minutes, until thickened.
2. Melt the remaining ghee in a large frying pan, add the garlic and fry gently until soft, before removing with a slotted spoon. Return the pan to a high heat and fry the turkey steaks in 2 batches for about 2 minutes each side, until golden, cooked through, the juices run clear and there is no pink meat. Set aside on a covered plate to keep warm.
3. Again, return the pan to the heat and add the spring greens and a splash of water, cover and fry for about 5 minutes until tender, then return the garlic and season. Once plated, sprinkle over a little grated cheese.
Typical values per serving:
2 of your 5 a day/high in protein
This recipe was first published in February 2022.