Double Turkey in Chilli Chive Sauce
with baby spinach and potatoes
This rich and creamy turkey and potato dish is deceptively easy to prepare. Choose this dish if you're seeking a simple and satisfying weeknight meal you don't need to spend hours in the kitchen making.
Tags:
Protein Rich
•Optional Spice
•Family Friendly
Allergens:
Barley
•Wheat
•Milk
The quantities provided above are averages only.
Total Time25 minutes
Cooking Time30 minutes
DifficultyEasy
Ingredients
Serving amount
120 grams
Baby Spinach
½ unit(s)
Chilli
10 grams
Chives
1 unit(s)
Garlic
1 sachet(s)
Chicken Stock
(Contains Barley, Wheat)
110 grams
Creme Fraiche
(Contains Milk)
500 grams
Baby Potatoes
640 grams
Irish Turkey Breast
Not included in your delivery
1 tbsp
Butter
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Water
Nutrition Values
Energy (kJ)3115 kJ
Energy (kcal)745 kcal
Fat23.3 g
of which saturates13.2 g
Carbohydrate50.3 g
of which sugars3.6 g
Dietary Fiber0.2 g
Protein87.2 g
Cholesterol0 mg
Salt1.02 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Grater
•Colander
•Pot with Lid
Cooking Steps
1
- Boil a large pot of salted water for the potatoes.
- Chop the potatoes into 2cm chunks.
- When boiling, add the potatoes to the water and cook until fork tender, 15-20 mins.
- When 1 min of cooking time remains add the spinach to the water with the potatoes to allow to wilt.
TIP: If you’re in a hurry you can boil the water in your kettle.
2
- Once potatoes and spinach are cooked, drain in a colander and return to the pot, off the heat.
- Season the spinach and potatoes with salt and pepper.
- Add 1 tbsp butter (per 2P) and mix carefully to combine.
- Set aside and cover to keep warm.
3
- Halve the chilli lengthways. Deseed and finely chop half a chilli (per 2P).
- Finely chop the chives (use scissors if you prefer).
- Peel and grate the garlic (or use a garlic press).
4
- Meanwhile, place a pan over high heat with a drizzle of oil.
- Season turkey with salt and pepper.
- IMPORTANT: Wash hands and equipment after handling raw turkey and its packaging.
- Fry until cooked through, 4-5 mins on each side.
- Add the chopped chilli (use less if you don't like spice) and garlic until fragrant, 1 min.
5
- Pour in 75ml water (per 2P) along with the stock.
- Bring to the boil and simmer until slightly reduced, 2-3 mins. IMPORTANT: Turkey is cooked when no longer pink in the middle.
- Stir the creme fraiche into the pan along with half the chives.
- Season to taste with pepper then remove the pan from the heat.
TIP: Loosen the sauce with a splash of water if you feel it's too thick.
6
- Divide the spinach, potatoes and turkey between plates.
- Spoon the chilli chive sauce over the top.
- Finish with a sprinkling of the remaining chives.
