.
.
I made this with leftover
chicken but it would be nice with any meat. Cubes of corned beef are especially
nice and different.
.
.
.
.
Preheat the oven to
200fan /220C / Gas 7.
Melt 40g unsalted
butter in a frying pan and fry half a finely sliced leek and 100g rinsed kale
cooking in batches for 2 minutes.
Stir in 35g plain flour
cooking for 1 minute. Add 500ml hot chicken stock cooking for 1 minute.
Add 100ml single cream,
200g left over roast chicken shredded, 3 tbsp frozen peas and broad beans
stirring 1 minute.
Peel 1 medium white
potato, cut in half widthway and begin at the largest end cut discs as thinly
as you can.
Put half a can of drained
red kidney beans in the bottom of a casserole dish. Spoon the greens mix evenly
over and topped with the potato discs. Brush the discs with melted butter and sprinkle
over some salt. Bake in the oven for 35 minutes until cooked and golden.
Leave to rest for 10
minutes before sprinkling with paprika and chopped parsley to garnish. Serve 4.
.
.
//
My January 2018 recipes:
Asian spiced squid n roasted peppers
Bacon chop with leek / pear topping
Baked stuffed squash
Chicken andsausage bites with home made chutney
Baked tamarind ginger king prawns
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