BBQ Turkey with Peach Chutney
Crisp green beans and Roasted Potato Coins
Its peach season so we let them be the star in this salad. Crunchy green beans and crispy potato coins are the perfect pairing for the BBQ spiced turkey. All of this gets topped off with the tangy, sweet peach chutney.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
340 g
Turkey Breast Portions
1 unit(s)
Stone Fruit
1 tbsp
Brown Sugar
(May contain Mustard, Soy, Egg, Fish, Wheat, Tree nuts, Peanuts, Sulphites, Crustaceans, Sesame, Milk)
170 g
Green Beans
2 unit(s)
Garlic, cloves
9 g
BBQ Seasoning
(Contains Sulphites May contain Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Wheat)
1 unit(s)
Shallot
2 tbsp
Balsamic Vinegar
(Contains Sulphites)
300 g
Yellow Potato
Nutrition Values
Cooking Steps
Wash and dry all produce.* Cut potatoes into 1/4 inch Coins. On a parchment lined baking sheet, toss potatoes with 1 tbsp oil (dbl for 4ppl). Season with salt and pepper. Roast in the middle of the oven, until potatoes are golden-brown, 25-28 min.
Peel, then mince the garlic. Pat turkey dry with paper towel. On a cutting board, place and cover each scallopine with plastic wrap. Using a mallet, rolling pin, or heavy-bottomed pan, pound each scallopine until 1/2-inch thick. Sprinkle BBQ seasoning over each scallopine, turning to coat both sides.
Heat a large non-stick pan over medium-high heat. When pan is hot, add 1 tbsp oil, then the scallopines. Sear until golden-brown, 1-2 min per side. Transfer turkey to a parchment-lined baking sheet. Bake turkey in the top of oven, until cooked through, 5-7 min. (TIP: Cook to a min. internal temp. of 74°C/165°F, as size may vary.**)
Heat the same pan over medium-high heat. When the pan is hot, add 1 tbsp oil (dbl for 4ppl), then green beans and garlic. Cook, stirring occasionally, until beans are tender-crisp, 5-6 min. Season with salt and pepper.
Meanwhile, halve, pit, and slice the peach into 1/4-inch wedges. Heat a small pot over medium-high heat. When pot is hot, add 1 tbsp oil, then peaches, sugar, 1 tbsp vinegar (dbl for 4ppl) and 1/4 cup water (dbl for 4ppl). Cook, stirring often, until the peaches have softened and mixture has slightly thickened, 9-10 min. Remove pot from heat. Gently mash peach chutney with a fork or potato masher
Slice the turkey. Divide the turkey, potatoes and garlicy beans between plates. Dollop the chutney over the turkey.