Ingredients
- Jerk turkey
- 1 British turkey breast, boneless
- 1/2 bunch of fresh thyme
- 4 tbsp of clear runny honey
- 8 tsp of 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
- 150g of mayonnaise
- 2 tbsp of English mustard
- 1/2 bunch of chives
- salt
- ground white pepper
Instructions
Remove the leaves from the thyme and chop finely
Mix the chopped thyme with the honey, ground cinnamon, chopped chillies, allspice and rum
Cut the turkey into 1.5cm thick steaks and put in a shallow tray
Massage the jerk seasoning mix into the steaks, cover with cling film and place in the fridge for between 12 hours – 24 hours
For the coleslaw, peel and finely shred the celeriac
Slice the apples into 1/2cm wide discs and cut into thin sticks. Mix the apple with the celeriac
In a separate bowl, mix the mustard and mayonnaise together. Slowly adding the mustard mayonnaise to the celeriac and apple, making sure that final mix is not too wet
Finely chop the chives and add them to the celeriac and apple coleslaw. Season the mixture with salt and white pepper
Place the marinated turkey steaks on a hot barbecue, rotating every 4–5 minutes until cooked all the way through
Once cooked, remove from the barbecue and leave to rest on a serving tray for 3–4 minutes
Serve the turkey steaks with the apple and celeriac coleslaw
