Recipe of the week

This weeks recipe comes from Zinta Van Zyl, one of our promising first years. Give her Cajun Spiced Turkey a go and let us know how much you loved it!

Ingredients

Salsa:

  • ¼ red onion, diced
  • 1 punnet of cherry tomatoes, seeded and diced
  • 1 cup of mint leaves, roughly chopped
  • Olive oil for dressing and cooking
  • Salt and pepper

Bulgar Wheat:

  • ¾ red onion, diced
  • 300ml chicken stock
  • 150g bulgar wheat
  • Lemon juice to taste
  • ¼ Fresh parsley leaves, roughly chopped (keep the stalks)
  • Salt and pepper

Marinated Turkey:

  • Parsley stalks, chopped
  • Juice of 1 lemon, zest optional
  • 1 cup Greek yoghurt
  • 1 ½ teaspoon Cajun spice blend
  • 1 ½ teaspoon ground coriander
  • 2 turkey breasts, tenderised and 1cm thick

 

Directions

Mix the Cajun spice, Greek yoghurt, parsley stalks, lemon juice, and ground coriander together. Place the tenderised turkey breasts in the marinade and let marinade for about an hour or two.

For the salsa add the seeded and diced tomatoes in a bowl with the mint, ¼ red onion, and parsley leaves. Add the desired amount of olive oil and season to taste with salt and pepper. Mix well together and set aside.

Heat a drizzle of olive oil in a pot and cook the ¾ red onion for 6 –7 minutes or until soft and slightly golden. Pour the chicken stock in the pot and bring to a boil. Add the bulgar wheat, stir and cover with a lid. Remove from the heat and leave for 10 –15 minutes to steam.

Heat a saucepan on a medium –high heat with a drizzle of olive oil. Remove the turkey breasts from the marinade and cook for 3 –5 minutes on each side. Set aside.

Fluff up the bulgar wheat with a fork. Mix in as much lemon juice and parsley leaves as desired along with the juices from the pan that the turkey was cooked in. Season to taste with salt and pepper.

Serve the bulgar wheat in bowls and place the turkey on top. Top it off with some plain Greek yoghurt and plenty of salsa.

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