Spicy Turkey Hotpot
A comforting, slow-cooked classic featuring tender cuts braised in a rich, velvety reduction with root vegetables and fresh herbs.
Ingredients
- • 500 g turkey breast steaks (cut into strips)
- • 2 peppers (sliced)
- • 1 onion (sliced)
- • 1 courgette (cut in half lengthways and sliced into half moons)
- • 400 g tin of chopped tomatoes
- • 400 g tin of black beans (drained and rinsed)
- • 4 cloves of garlic (crushed)
- • 4 tsp fajita seasoning
- • 1 tsp cumin
- • 1 chicken stock cube (made up with 250ml boiling water)
- • 10 g fresh coriander (chopped)
- • 550 g potatoes (peeled and cut into half cm slices)
- • 40 g reduced fat mature Cheddar cheese (finely grated)
- • low calorie cooking spray
- • salt and freshly ground black pepper
Preparation Steps
Preheat the oven to 190ºC.
Spray a large frying pan with low calorie cooking spray and fry the turkey, onion and peppers over a medium heat for 7-8 minutes, until the turkey is opaque, and the onions have softened.
Add the garlic and spices to the pan, and continue cooking for another 2 minutes, allowing the spices to become fragrant.
Stir in the tomatoes and stock and add the courgette. Bring to the boil, then reduce the heat and simmer for 10 minutes.
While the turkey is cooking, place the potato slices in a saucepan, just cover with cold salted water and then bring to a boil. Cook for 4 minutes then drain and allow to cool just enough to be able to handle them.
After 10 minutes, stir the beans and coriander into the turkey and pour it into a deep oven proof dish.
Arrange the par cooked potatoes on top, spray with low calorie cooking spray and season with a little salt and freshly ground black pepper if you wish.
Cook in the oven for 20 mins, then remove and sprinkle the top with the grated cheese.
Bake for another 10 minutes until the potatoes are crisp around the edges and the cheese is melted and golden.