Turkey & Ham Pot
|Cooked turkey meat||1 1⁄2 Pound (675 Gram)|
|Ham||1 Pound (450 Gram)|
|Vegetable oil||2 Tablespoon|
|Carrots||8 Ounce, peeled and sliced (225 Gram)|
|Onions||2 Large, peeled and quartered|
|Chicken stock||1⁄4 Pint (450 Milliliter)|
|Rose wine||1⁄4 Pint (150 Milliliter)|
|Tomato puree||2 Tablespoon|
|Broccoli florets||8 Ounce (225 Gram)|
|French beans||3 Ounce, thawed if frozen (75 Gram)|
|Chopped chives||2 Tablespoon, chopped freshly|
|Freshly ground black pepper||To Taste|
|Low fat natural yogurt||2 Tablespoon|
|Chopped chives||1 Tablespoon, chopped freshly (For Garnish)|
Preheat the oven to Gas 4, 350°F, 180°C.
Cut the turkey and ham into 1 in/2.5 cm cubes.
Heat the oil in a frying pan, then saute the carrots and onions for 5 mins.
Drain well and place in a 5 pint/2.75 litre casserole dish.
Add the turkey and ham to the casserole, then pour in the chicken stock and wine.
Stir in the tomato puree, cover and cook in the oven for 30 mins.
Stir in the broccoli, French beans and the chopped chives.
Season to taste, Cook for a further 15 mins, then remove from the oven.
Blend the cornflour with 4 tbsp cold water, stir into casserole and continue to cook for 10 mins, or until thickened.
Stir in natural yogurt and garnish to serve.