Griddled Turkey Steaks on a Bed of Chorizo & Cannellini Beans
Griddled Turkey Steaks on a Bed of Chorizo & Cannellini Beans - Serves 4
This recipe came about by accident if I’m honest! The original plan was to cook this dish with chicken, but I was so shocked by the price of free range chicken at Waitrose (nearly £8 for two tiny chicken breasts!!!) that I decided to use turkey instead.
I’d seen a recipe for the bean stew on Something for the weekend but I wanted to make a few changes to the recipe to make it a bit lighter (and dare I say it, healthier?). I didn’t feel it needed so much goat’s cheese so reduced the amounts - but then I am trying to get into shape. I’m sure if your going on taste, then the more goats cheese the better!
I was pretty happy with the result – in fact this is the first recipe in ages that Susie has eaten two nights on the trot! It also means that I get to eat a few more pulses…. something that is seriously lacking in my diet at the moment!
The only thing that was missing was a lack of crusty bread to soak up all the amazing juices – it was on my shopping list, but I fogot! (That’s why I usually dont do the shopping!)
- 2 turkey steaks
- 400g can of butter beans, drained
- 50g of goats cheese
- 3 inch piece of chorizo sausage, coursely chopped
- 150ml chicken stock
- 1 large handful of spinach, roughly chopped
- Zest of 1 lemon
- Herbs de Provence (or mixed herbs)
- Salt & Pepper
Use a meat hammer (or a rolling pin) to tenderise the turkey by giving it a good bash – this will make sure that your meat stays tender and doesn’t dry when you fry it. Sprinkle the lemon zest and Herbs de Provence over the turkey on both sides and and massage it into the meat, then set aside. Heat and lightly oil a griddle pan to a really high heat while you start on your beans.
(NB: Everything is done so quickly you really need to work simultaniously with step 2 and 3).
Heat the chorizo and beans in a pan for a minute or two with 1 tbsp of the stock (you should see the stock and beans turn a redish colour from the chorizo), then add in the rest of the stock and simmer. After a couple of minutes simmering, add in the goats cheese and spinach and cook for a further minute, or longer if you are waiting for your turkey steaks to cook. .
Fry the turkey steaks (making sure the pan is lightly oiled so the steaks doin’t stick). They will probably only need 2 minutes on each side so keep an eye on them, as over cooking them will dry them out. If the steaks are done and the beans still need a few minutes, then just add the steaks to the beans so they don’t dry out. Everything is done so quickly you kind of need to work simultaniously with step 2 and 3.
You could easily change the meat for a fillet of fish, or perhaps omit the meat / fish altogther and give it a blitz the beans up in a blender to make a chunky soup.