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
- 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
- Preheat the oven to 180°C.
- 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.
- 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.
- 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.