Monday, 20 August 2012

Jerk Turkey with Coconut Mango Salad

I cut a couple of chillies from my Bulgarian Carrot plant today to create this dish. For the jerk marinade I left the seeds in and for the salad took them out. On a hotness scale of 1-10, we both agreed the dish scored a 5-6 with an afterburn of up to 8.

Serves 2
Syn Free on Extra Easy

2 turkey steaks

For the marinade:
2 tbsp white balsamic vinegar
1 chilli, chopped
4 spring onions, chopped
a few stems of fresh thyme
1 tsp ground allspice
1 tsp ground cinnamon
1 tsp ground nutmeg
1 tsp ground ginger
1 tsp sweetener

For the salad:
2 mangoes, chopped
2 shallots, finely chopped
1 chilli, finely chopped
small handful fresh coriander, chopped
2 tomatoes, de-seeded and chopped
handful of rocket leaves
1 tub Müllerlight coconut and vanilla yogurt

Mix together all the ingredients for the marinade and whizz though food processor, liquidiser or spice grinder until it resembles a smooth paste. Spread on both sides of the turkey steaks and leave in a cool place to marinade for several hours. Grill for 7-10 minutes, or until cooked through, which will depend on the thickness of the steaks.
Mix together all the ingredients for the salad. Divide the salad between two plates and top with the jerk turkey steaks. 


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