Green Bean and Smoked Corn Bake with Merkén Turkey

Instructions

1. 1

   1. Preheat the oven to 200 °C / 400 °F. Grease a medium baking dish with a little of the vegetable oil and set aside.

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   2. Cook the potatoes in salted water for 12 to 15 minutes, until tender. Drain and set aside.

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   3. Cook the green beans in boiling salted water for 4 to 5 minutes, until tender but still bright green. Drain and cool briefly.

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   4. In a large skillet, heat 1 tablespoon vegetable oil with half of the butter. Sauté the onion for 6 to 8 minutes until translucent. Add the garlic, cumin, oregano, half the merkén, black pepper, and a pinch of salt.

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   5. Add the diced turkey and cook for 6 to 8 minutes, stirring, until it loses its raw color and is lightly browned. Remove from the heat and set the filling aside.

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   6. In a food processor or using a potato masher, mash the cooked potatoes with the green beans, milk, 60 g (2 oz) of chanco cheese, broth or water, and a pinch of salt until you get a rustic, creamy mixture. If it feels too thick, add a little more liquid.

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   7. For the topping, place the corn kernels in a dry skillet over medium-high heat and cook for 5 to 7 minutes, stirring, until some kernels become lightly charred. Add the remaining butter, paprika, sugar, the rest of the merkén, and a pinch of salt. Cook 2 minutes more.

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   8. Lightly mash the toasted corn, leaving some kernels whole for texture.

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   9. Assemble the bake in the dish: spread the green bean and potato mixture first, then the turkey filling, and top with the smoky corn mixture. Finish with the remaining 60 g (2 oz) grated chanco cheese.

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    10. Bake at 200 °C / 400 °F for 20 to 25 minutes, until bubbling and golden on top.

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    11. Let rest for 8 minutes before serving. Finish with chopped fresh cilantro and serve hot.