Barbecued jerk turkey steaks

servings8
20 minutes

Ingredients

Jerk turkey

  • 1 turkey breast, boneless
  • 1/2 bunch of fresh thyme
  • 4 tbsp of clear runny honey
  • 8 tsp ground cinnamon
  • 2 Scotch Bonnet chillies, chopped
  • 8 tbsp of allspice
  • 4 tbsp of dark rum

Celeriac and apple coleslaw

  • 1 celeriac
  • 3 Braeburn apples, peeled and cored
  • 2 tbsp of English mustard
  • 150g of mayonnaise
  • 1/2 bunch of chives
  • salt
  • ground white pepper

Method

1
Pick the leaves from the fresh thyme and finely chop
  • 1/2 bunch of fresh thyme
2
Mix the chopped thyme leaves with the clear honey, ground cinnamon, chopped chillies, allspice and rum
  • 4 tbsp of clear runny honey
  • 8 tsp ground cinnamon
  • 2 Scotch Bonnet chillies, chopped
  • 8 tbsp of allspice
  • 4 tbsp of dark rum
3
Slice the turkey into 1.5cm thick steaks and place in a shallow tray
  • 1 turkey breast, boneless
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
  • 1 celeriac
6
Slice the apples into 1/2cm wide discs and then cut into thin matchsticks. Mix the apple with the celeriac
  • 3 Braeburn apples, peeled and cored
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
  • 2 tbsp of English mustard
  • 150g of mayonnaise
8
Finely chop the chives and add them to the celeriac and apple coleslaw. Season the mixture with salt and white pepper to taste
  • 1/2 bunch of chives
  • ground white pepper
  • salt
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