Savoury Hotspotch
Ingredients
- 4 cups leftover meat chicken, beef, lamb
Notes
INGREDIENTS
■ 4 cups left-over meat (chicken,
lamb or turkey)
■ 1 onion, chopped
■ 2 carrots, chopped
■ 2 cups cauliflower florets
■ 1 cup rice (half-cooked to 3 – 4
min before soft)
■ 2 tablespoons curry paste
■ 1 tin chick peas or butter beans
■ 2 – 3 stems saffron soaked in 1
cup of milk
■ 1 cup plain Greek yoghurt
■ salt and pepper to taste METHOD
Pre-heat the oven to 160°.
Cut the left-over meat into cubes.
Place the meat, onions, carrots and cauliflower into a large oven dish.
Add the curry paste, yoghurt, salt and pepper and mix through by hand.
Spread the half-cooked rice on top.
Drain the chick peas or butter bean and sprinkle over the rice.
Pour the saffron milk over the dish.
Cover with 2 layers of tin foil.
Bake for 1 hour.
Garnish with crispy fried onions. Can be served with chilli Jam. This recipe makes enough for a big family.
■ 4 cups left-over meat (chicken,
lamb or turkey)
■ 1 onion, chopped
■ 2 carrots, chopped
■ 2 cups cauliflower florets
■ 1 cup rice (half-cooked to 3 – 4
min before soft)
■ 2 tablespoons curry paste
■ 1 tin chick peas or butter beans
■ 2 – 3 stems saffron soaked in 1
cup of milk
■ 1 cup plain Greek yoghurt
■ salt and pepper to taste METHOD
Pre-heat the oven to 160°.
Cut the left-over meat into cubes.
Place the meat, onions, carrots and cauliflower into a large oven dish.
Add the curry paste, yoghurt, salt and pepper and mix through by hand.
Spread the half-cooked rice on top.
Drain the chick peas or butter bean and sprinkle over the rice.
Pour the saffron milk over the dish.
Cover with 2 layers of tin foil.
Bake for 1 hour.
Garnish with crispy fried onions. Can be served with chilli Jam. This recipe makes enough for a big family.