Turkey & tomato hotpot







Cook Time

35-40 Min


  • 25g/1oz white bread, crusts removed
  • 2 tablespoons milk
  • 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
  • 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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