Barbecued jerk turkey steaks

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Scotch Bonnets add fire to this jerk turkey recipe, but you can substitute them for chillis for a tamer heat if you like. Adam Gray's celeriac and apple coleslaw provides some cooling relief as a side to the turkey steaks.

First published in 2015

Ingredients

Metric

Imperial

Jerk turkey

Celeriac and apple coleslaw

Equipment

  • Barbecue

Method

1
Pick the leaves from the fresh thyme and finely chop
2
Mix the chopped thyme leaves with the clear honey, ground cinnamon, chopped chillies, allspice and rum
3
Slice the turkey into 1.5cm thick steaks and place in a shallow tray
4
Rub the jerk seasoning mix thoroughly into the steaks, cover with cling film and place in the fridge for a minimum of 12 hours - preferably 24 hours
5
For the coleslaw, peel and finely shred the celeriac
6
Slice the apples into 1/2cm wide discs and then cut into thin matchsticks. Mix the apple with the celeriac
7
In a separate bowl, mix the mustard and mayonnaise together. Gradually add the mustard mayonnaise to the celeriac and apple, ensuring that final mix is not too wet
8
Finely chop the chives and add them to the celeriac and apple coleslaw. Season the mixture with salt and white pepper to taste
9
To cook the turkey, place the marinated turkey steaks on a hot barbecue, rotating every 4–5 minutes until cooked all the way through
10
Once cooked, remove from the barbecue and leave to rest on a serving tray for 3–4 minutes, to ensure they are moist and tender
11
Serve the turkey steaks with the apple and celeriac coleslaw

Adam Gray pulls off classic British flavours with grace, intelligence and admirable lightness of touch.

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