Turkey Breast, Charred Brussel Sprouts And Balsamic Onions Recipe

Turkey Breast, Charred Brussel Sprouts & Balsamic Onions
Will & Steve

The Gourmet Pommies

Jan 10, 2017

Will Stewart and Steve Flood – aka The Gourmet Pommies – share their tasty recipe for Turkey Breast, Charred Brussel Sprouts & Balsamic Onions from their new cook book, Will and Steve Home Cook, Aspiring Chef.  

You can also check out more recipes of the winners of Seven Network’s top rating cooking show, My Kitchen Rules on their website, www.willandsteve.com.au.

And for more recipes by the 2015 My Kitchen Rules winners, click here

This recipe for turkey Breast, Charred Brussel Sprouts And Balsamic Onions takes 30 minutes of prep and cooking time.

It serves four people (two shared plates).


  • 2 x 250g turkey breasts, without skin
  • 2 tablespoons of olive oil
  • 20 brussel sprouts, halved
  • lengthways
  • sea salt flakes and freshly
  • ground black pepper
  • 200g speck, cut into thin strips
  • 1 red onion, halved and thinly


  • 1 teaspoon of butter
  • 2 tablespoons balsamic vinegar
  • micro herbs, to serve



  1. Preheat the oven to 180°C.
  2. In an ovenproof frying pan over medium to high heat, add a tablespoon olive oil and sear the turkey breasts for 4 minutes on one side, turn over and put straight into the oven for 12–14 minutes until cooked through. Remove and allow to rest for 5 minutes, before thickly slicing.
  1. While the turkey is cooking, heat a little olive oil in a large frying pan over high heat. Place the sprouts in a bowl, drizzle with olive oil, season with salt and pepper and toss to ensure the sprouts are evenly coated. Add the sprouts to the hot pan and arrange them so they are all cut side down. Cook for 5 minutes until completely caramelised. Add the speck and toss through with the sprouts for a further minute. Remove the sprouts and speck from the pan. Throw the red onion into the pan and add the butter, a drizzle of olive oil and a pinch of salt and cook, stirring occasionally, for 1 minute. Stir in the balsamic vinegar, cook for 30 seconds and then remove from the heat.
  1. To plate up, arrange a bed of brussel sprouts and speck in two large shallow serving bowls. Add some of the balsamic onions and top with the turkey breast. Garnish with the micro herbs and serve. Bon appétit!

The Carousel would like to thank Will and Steve, the Gourmet Pommies for this recipe. Check out more of the recipes, here


By Will & Steve

The Gourmet Pommies

In 2015, former bankers Will & Steve were crowned the winners of Seven Network’s top rating cooking show, My Kitchen Rules. The Grand Final episode averaged 3.038 million viewers nationally and their series has since been sold globally to over 160 countries. They were known as ‘The Pommies’ on the show and in the wake of the show they quickly established their business, The Gourmet Pommies PTY Ltd, and began a new career in food, lifestyle and media. A highlight from last year that the boys speak fondly of (apart from the big win of course) was the opportunity to cater the TAB Corp marquee in the birdcage during the The Melbourne Cup Carnival. They chalk that down as a bucket list item ticked off! "Our food philosophy is a simple; Food is about sharing, love and celebration. We use the best ingredients we can afford, we are passionate about supporting sustainable local businesses where possible and when we combine all those factors, we find that our food and attitude towards it brings people together. When it comes to cooking, using ourselves as examples, we believe anything is achievable as long as you put your mind and some effort to it. We understand that everyone’s tastes, budgets and abilities vary dramatically but that does not stop people from enjoying some level of food through either preparing and cooking it yourself or allowing someone else to do it for you! A variety of fresh seasonal produce excites us wildly and we often find ourselves leaning on our heritage and the French and Mediterranean cultures we were surrounded by as kids. An additional influence to our cooking style has been our new home, Australia. We have both lived here for almost 9 years and this incredible country has played a big part in defining not just our food philosophy but also who we are as people."


The Carousel