Jamaican Turkey Steak by Chef John
Guaranteed to be delicious – can also be prepared with chicken steak or thighs
3-4 turkey steaks
3 potatoes cut into medium cubes
4 carrots cut into eighths
4 celery stalks cut to bit size
3 large chopped onions
A small box of tomato paste
2 liters of chicken broth stock (or water and chicken broth powder)
A tablespoon brown sugar.
For the marinade
1 Hot Chili Pepper
3 cloves crushed garlic
3 cm finely chopped ginger
4 chopped green onions (use only the white part for the marinade)
A handful of thyme leaves
A teaspoon of coriander seeds crushed in a mortar and pestle
Half a teaspoon of cinnamon
Half a teaspoon of cumin
Teaspoon of salt
Teaspoon black pepper
Tablespoon brown sugar
Tablespoon smoked or sweet paprika
4 tablespoons apple cider vinegar.
Marinade the steaks in a bowl and cover with cling film. Keep in the refrigerator for a minimum of two hours and possibly 12 hours. Remove from the refrigerator about an hour in advance.
Make a couple of cuts along the steaks, about 1 cm deep (if the pieces are large cut each steak into 2).
Grease the steaks in the marinade, place in a bowl and cover with cling film. Keep in the refrigerator for a minimum of two hours and possibly 12 hours.
Remove from the refrigerator about an hour in advance.
Put a little olive oil in a wide pan and fry the steaks (without the marinade, but keep it aside) over high heat until nicely greased on both sides. Remove from the pot and set aside (possibly in the bowl in which they were placed with the marinade)
The oil and steak liquid will remain in the pot, scrape off the pan and add the chopped onions. Fry over high heat while stirring for a few minutes until greased but not burnt, add a tablespoon of brown sugar and continue to brown for another minute.
Add 2 liters of soup stock (you can preheat it if it comes out of the freezer) mix and add the tomato paste and the marinade liquid left in the bowl. Leave on high heat.
Add the vegetables – potatoes – celery – carrots
Add the steaks
and make sure they are covered in the liquids, if missing add a little more water.
Once everything is boiling lower the flame and leave in a slight bubble. Taste and correct spices if necessary.
Do not cover the pot and cook for about an hour to an hour and a half until the liquids are reduced to a third.
Serve with chopped green onion stalks over white or whole rice
The dish can also be prepared with steak or chicken thighs