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| Turkey & tomato hotpot |
ingredients
- 25g/1oz white bread, crusts
- removed
- 2 tablespoons milk
- 1 garlic clove, crushed
- 1⁄2 teaspoon caraway seeds
- 225g/8oz minced turkey
- 1 egg white
- 350ml/12fl oz chicken stock
- 400g/14oz canned chopped
- plum tomatoes
- 1 tablespoon tomato purée
- 100g/4oz easy-cook rice
- salt and freshly ground black pepper
serves 4
- Cut the bread into small cubes and put into a mixing bowl. Sprinkle the milk over them, and leave to soak for 5 minutes.
- Add the garlic, caraway seeds and turkey. Season with salt and pepper, and mix well.
- Whisk the egg white until stiff, then fold, half at a time, into the turkey mixture. Refrigerate 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 for 5 minutes. Reduce the heat to a gentle simmer.
- Meanwhile, shape the turkey mixture into 16 small balls. Carefully drop them into the stock, and simmer for a further 8–10 minutes until both the turkey balls and rice are cooked. Serve immediately.
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