Turkey in Bearnaise Sauce
with roasted potatoes and salad
The quantities provided above are averages only.
Ingredients
1 grams
Irish Turkey Breast
100 grams
Hollandaise Sauce
(Contains Mustard, Egg, Milk)
5 grams
Tarragon
40 grams
Salad Leaves
2 unit(s)
Tomato
500 grams
Baby Potatoes
1 sachet(s)
Balsamic Glaze
(Contains Sulphites)
1 unit(s)
Shallot
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Sugar
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 240°C/220°C fan/gas mark 9.
Halve the potatoes lengthways, quartering any larger pieces, 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).
Coat the turkey with half the chopped tarragon, salt, pepper and a drizzle of oil. Lay the turkey on a lined baking tray. Bake until golden and cooked through, 15-20 mins. IMPORTANT: Wash your hands and equipment after handling raw turkey and its packaging. The turkey is cooked when no longer pink in the middle.
Halve, peel and chop the shallot into small pieces.
Roughly chop the tomatoes. Just before serving toss the tomatoes and salad leaves with a drizzle of oil and balsamic glaze. Season to taste with salt and pepper.
Place a small pot over medium-high heat with a drizzle of oil. Add the shallot and cook until softened, 3-4 mins.
Reduce the heat to medium and pop in the hollandaise sauce and remaining tarragon. Gently warm through and season to taste with salt, pepper and sugar.
Divide the roasted potatoes and turkey between plates. Serve the salad alongside and drizzle over the warm bearnaise sauce on the turkey.
