This meal I cooked Saturday night, for myself, my partner, my brother and a guest I had staying over. It had been snowing, everyone in the house was ill and I hadn’t really even felt like cooking. As such I didn’t have any salad or veg to serve this with (I mentioned in my last post how these recipes are only the main part of the meal, not what accompanies it – as such I often forget that part!) and so we literally just ate hotpot.
Turkey and Bacon Hotpot
Per serving: 412 Calories, 6.4g Fat
Prep Time: 20 minutes
Cook Time: 20-30 minutes
2 red onions, sliced
2 garlic cloves, crushed
450g lean diced turkey
225g thick-cut lean bacon, diced
1 tbsp plain flour
450ml semi-skimmed milk
1 chicken stock cube
1 tbsp chopped fresh parsley
450g potatoes, peeled and thinly sliced
1 tbsp reduced-salt soy sauce
freshly ground black pepper
When making this, I completely forgot to take pictures until the end. I’m clearly not capable of multi-tasking by cooking and photography at the same time, oops!
Begin by preheating the oven to 190 C (375 F, Gas Mark 5). Get a large non-stick frying pan, adding the onions and garlic and dry-frying till soft. Next add the turkey and bacon, continuing to cook, turning the meat to seal on all sides. Sprinkle the flour over and “cook out” for 1 minute, then gradually stir in the milk. Add the stock cube and allow to dissolve, stirring to distribute. Simmer gently for 15 minutes, to allow the sauce to thicken. Stir in the parsley (I used dried as I rarely have fresh in) and pour the mixture into an overproof dish. Top with sliced potatoes, drizzle with soy sauce and season with freshly ground black pepper. Finally bake in the oven for 20-30 minutes, until the potatoes are cooked.
This is the only picture I remembered to take (and the kitchen lighting makes it look quite yellow, where it isn’t)! Both pictures show the portion size, this being a quarter of the full size dish. The only thing I would add to the recipe is to say that I season with salt and pepper even at frying stage, not just at the end. Also I have no idea what weight of potatoes I used, just enough to top about 2-3 layers deep. Having done more than this previously, I know the potato doesn’t always cook through well. That said, if you doing it with plenty of time to spare before dinner, you could cook at a lower heat and for longer, to ensure it was all cooked through, if you did want a deeper potato topping!
This recipe is another of my favourites, but ideally I definitely would have served it alongside some salad or vegetables.