7 CITRUS TURKEY BREAST SERVED WITH THYME INFUSED VEG Method Step 1 Preheat oven to 180 °C. Line one baking tray with baking paper. Place baby potatoes and carrots on a baking tray and drizzle with olive oil and sprinkle with fresh thyme. Roast, for 30 minutes or until golden and tender. Step 2 Meanwhile, lightly spray a large non-stick frying pan with olive oil and heat over medium-high heat. Add turkey breast and cook for 5-6 minutes each side or until cooked through. Remove from the pan. Step 3 Add the ginger to the pan and cook, stirring for 30 seconds. Add the zest, lemon juice, honey and orange juice. Simmer, stirring, for 2 minutes or until slightly thickened. Return turkey to the pan and cook, turning to coat in the sauce, for one minute. Step 4 Serve turkey with roasted potatoes and carrots. Ingredients • 8 baby potatoes, whole • 12 baby carrots, whole • 1 tablespoon olive oil • 2 teaspoons fresh thyme • Spray olive oil • 450 g skinless turkey breast (4 x 125 g steaks), fat trimmed • 1 tablespoon fresh ginger, finely grated • 2 teaspoons lemon zest • 2 tablespoon lemon juice • 1 tablespoon honey • ¼ cup fresh orange juice Method Step 1 Cut nectarines into quarters, remove stones. Place over base of a large shallow ovenproof dish. Drizzle with golden syrup. Cover with foil. Bake in 180 °C oven (fan-forced) for 35 minutes, or until fruit is tender when tested with the tip of a sharp knife. Step 2 Meanwhile, to make crumble, place all ingredients in a medium bowl. Stir until well combined and crumbly. Step 3 Remove foil covering from baked nectarines. Scatter over raspberries and sprinkle with crumble. Return to oven for 15-20 minutes or until crumble is golden brown. Step 4 Serve warm with yoghurt. SUMMER FRUITS GINGERBREAD CRUMBLE Ingredients • 6 (850 g) nectarines, cut into wedges • 1 tablespoon golden syrup • 125 g punnet raspberries • ⅔ cup reduced fat plain Greek yoghurt, to serve Crumble • ⅓ cup wholemeal plain flour • ⅓ cup quick oats • ⅓ cup flaked almonds • 2 tablespoons raw sugar • 2 teaspoons ground ginger • ½ teaspoon ground cinnamon • 2 tablespoons olive oil • 1 tablespoon golden syrup RECIPES Recipes sourced from the Heart Foundation www.heartfoundation.org.au/recipes
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