Monday, April 22, 2013

Allergy free leek, potato and chicken mince bake recipe

  • Up to 1kg potatoes, peeled, cut into even discs roughly 1cm thick
  • 50g Nuttlex
  • 2-3 leeks, trimmed, halved and sliced
  • 1 small brown onion, diced
  • 500g chicken mince
  • 250ml chicken stock made from a Massel vegetarian chicken ultracube
  • Salt and pepper, to taste
  • ½ tsp dried thyme
  • ½ tsp powdered garlic (optional)

  • Pre-heat the oven to 200° C.
  • Melt 35-40g of the Nuttlex in a large saucepan or casserole dish over a medium heat.
  • Sauté the sliced leeks until softened.
  • Add the chicken mince and cook, stirring, until the chicken is white and broken up.
  • Add the chicken stock and bring the mixture to the boil.
  • Reduce to a simmer for 15 minutes.
  • Season to taste with salt and pepper.
  • Remove the saucepan from the heat.
  • Spoon the chicken and leek into a large ceramic baking dish. 
  • Layer the potatoes on top, angling them slightly so they sink into the mince.
  • Dot the top of the potatoes with the remaining Nuttlex
  • Cover the dish with aluminium foil and bake for 40-45 minutes until the potatoes are soft.
  • Remove the bake from the oven and discard the foil.
  • Sprinkle the thyme and garlic on top.
  • Return the bake to the oven for 15 minutes to brown the potato top.

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