Turkey breasts with honey and roasted hazelnuts
Special equipment • food processor
Serves 4
Heat 2 tablespoons honey in a small pan, then brush it over 4 turkey breasts, skin on and about 7oz (200g) each. Season with sea salt and freshly ground black pepper.
Pulse a handful of toasted hazelnuts in a food processor until ground, then pour onto a plate. Roll each of the turkey breasts in the ground nuts until evenly coated.
Place in a roasting pan skin-side up, and roast in a preheated 400°F (200°C) oven for 25–40 minutes until the turkey is cooked through. Pierce with a knife to check the juices should run clear.
Let turkey rest for a few minutes, then carefully slice and serve with sautéed potatoes and broccoli tossed in lemon juice and chili oil.
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