If you want to cook the Turkey steaks too, marinade them in lemon juice, olive oil, rosemary, garlic and seasoning for at least an hour. They only need 2 minutes a side in a hot, dry pan.
Bean, Chorizo & Kale Fricassee (Serves 3-4)
Ingredients
2 brown onions, finely sliced
2 cups frozen broad beans
400g borlotti beans
50g spicy chorizo, diced
2 handfuls kale. sliced
200g passata
1 tbsp gluten free Worcester sauce
1 tsp tomato puree
1.5 tsp smoked paprika
2 cloves crushed garlic
1.5 tsp oregano
1.5 tsp basil
seasoning
Frylight
Method
- On a high heat, fry the chorizo and allow the fat to release. Add the onions and garlic. reduce the heat a little and sautee until onions are translucent, add the paprika and season.
- Add the tomato puree and a splash of water, stir well.Put the frozen broad beans in the pan and mix through to defrost, add the Worcester sauce and mix through.
- Pour in the drained beans, passata and herbs, mix well.
- Add the kale to the pot, season, and turn over the mixture until well combined, reduce the heat and put the lid on.
- Allow the fricassee to cook for 3-4 minutes. This would be a good time to cook the steaks!
