CAJUN TURKEY WITH CHERRY TOMATOES

CAJUN TURKEY WITH CHERRY TOMATOES

NO COUNT RECIPE

 

4 turkey fillets, approx 150-160g each

1 tsp curry powder

1 tsp dried thyme

1 tsp dried marjoram

1 tsp ground cumin

1 tsp ground coriander

¼ tsp chilli powder

frylight

 

Salad:

2 red peppers

250g cherry tomatos

1 small red onion, thinly sliced

½ red chilli, deseeded & finely chopped

1 tbsp red wine vinegar

 

Cut the turkey fillets into 4 medallions each.  Mix the spices and herbs together and use to sprinkle over the turkey.  Cover & set as ide for 1 hour.

 

Place peppers under a hot grill and allow to blacken and blister all over.  Transfer into a plastic bag (while hot) and leave to cool for 20 mins, then peel off the skins.  Cut in half and discard the seeds than chop the flesh into small pieces.  Mix with the tomatoes, red onion and vinegar.  Season to taste.

 

Spray the turkey with frylight on each side.  Place a large pan over medium heat, add the turkley and cook 4-5 mins each side (or cook on George for 4-5 mins)  Serve with the tomato salad.