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CATEGORY CUISINE TAG YIELD
Vegetables, Meats, Dairy 4 Servings

INGREDIENTS

25 g Butter, 1oz
1 Onion, finely chopped
2 T Plain flour
1 Chicken/vegetable stock cube
made up to 12fl oz
with
water
350ml
2 T Sunflower oil
1 1 cm, 1/2 inch thick
gammon steak cut
into cubes
1 500 gram pac diced turkey
thigh
1 198 g can sweetcorn
Salt and freshly ground
black pepper
125 g Plain flour, sieved 4oz
25 g Butter, 1oz
25 g Parmesan cheese, finely
grated 1oz

INSTRUCTIONS

Preheat the oven to 200 C, 400 F, Gas Mark 6.  To make the sauce, melt
the butter in a saucepan then gently cook the  onions until they are
softened.  Add the flour and cook for a further minute.  Remove the pan
from the heat and gradually add the stock a little at a  time, stirring
well.  When all the stock has been added, bring to the boil and simmer
for 1  minute.  For the filling, heat the oil in a frying pan and
stir-fry the gammon  and turkey for approximately 2-3 minutes, until it
is sealed on all  sides.  Add the gammon, turkey and sweetcorn to the
sauce and season to  taste. Pour into an ovenproof dish.  To make the
topping, place the flour in a bowl and rub in the butter  until it
resembles breadcrumbs. Mix in the parmesan cheese and  sprinkle over
the top of the turkey mixture.  Bake in the oven for 30 minutes until
the topping is golden brown.  Converted by MC_Buster.  NOTES : Turkey
and ham pieces encased in a creamy sauce with cheesy  crumble topping.
Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 492
Calories From Fat: 395
Total Fat: 44.8g
Cholesterol: 134.4mg
Sodium: 930.6mg
Potassium: 238.9mg
Carbohydrates: 10g
Fiber: <1g
Sugar: 2.2g
Protein: 13.7g


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