Turkey And Tomato Hot Pot -

Turkey And Tomato Hot Pot

Here, turkey is turned into tasty meatballs in a rich tomato sauce.

Ingredients

25g/1oz white bread, crusts removed
30ml/2 tbsp skimmed milk
1 garlic clove, crushed
2.5ml/½ tsp caraway seeds
225g/8oz minced turkey
1 egg white
350ml/12fl oz/1½ cups chicken stock
400g/14oz can tomatoes
15ml/1 tbsp tomato purée
90g/3½oz/½ cup easy-cook rice
Salt and black pepper
Fresh basil, to garnish
Carrot and courgette ribbons, to serve

Details

Serves: 4

Method

Cut the bread into small cubes and put into a mixing bowl. Sprinkle over the milk and leave to soak for 5 minutes.

Add the garlic clove, caraway seeds, turkey and seasoning to the bread. Mix together well.

Whisk the egg white until stiff, then fold, half at a time, into the turkey mixture. Chill for 10 minutes.

While the turkey mixture is chilling, put the stock, tomatoes and tomato purée into a large saucepan and bring to the boil.

Add the rice, stir and cook briskly for about 5 minutes. Turn the heat down to a gentle simmer.

Meanwhile, shape the turkey mixture into 16 small balls. Carefully drop them into the tomato stock and simmer for a further 8-10 minutes, or until both the turkey balls and rice are cooked. Garnish with basil, and serve with carrot and courgette ribbons.

COOK'S TIP:- To make carrot and courgette ribbons, cut the vegetables lengthways into thin strips using a vegetable peeler, and blanch or steam until lightly cooked. Lean minced turkey is low in fat and is a good source of protein. It makes an ideal base for this tasty low fat supper dish. Use minced chicken in place of turkey for an appetizing alternative.

NUTRITION NOTES Per portion:- Energy 190Kcals/798kj, Protein 18.04g, Fat 1.88g, Saturated Fat 0.24g, Fibre 10.4g

Related food category:

• Chicken and Poultry