Turkey and ham bake
Ive made this dish 2 times since Christmas to use up leftover ham and turkey, The first time I used onions but today’s was leeks and what a sensational creamy dish this made. Another sub 400 calorie meal served with fresh green veggies although could be served with pretty much anything.
Ingredients for 4 servings (we freeze 2 or have it over 2 days)
Ingredients
- 2 large or 4 medium leeks sliced.
- 200gm cooked meats we used bbq smoked ham and turkey but either would work on their own
- 100gm frozen peas
- 1 tsp garlic granules or powder
- 1 tsp mustard powder I used colemans English mustard
Cheese Sauce filling
- 600ml semi skimmed milk
- 4 tbsp low fat cream cheese (we use also garlic and herb)
- 4 tbsp cornflour
- 100gm reduced fat cheddar cheese grated
- half tsp mustard powder I used colemans English mustard
For the topping
- 50gms reduced fat cheddar cheese grated
- Breadcrumbs, I used 3 slices of stale wholemeal blitzed in my ninja
- 1 tsp garlic granules or powder
- fresdh black pepper to season
- handful of fresh parsley chopped or dry which is a store cupboard items for me
- low cal Costco spray oil as always
Method
Pre heat the BBQ indirect to around 190c
I started with a Dutch Oven and fried the leeks off for about 15 minutes until soft and lovely and starting to brown. Stir in the chopped meats and peas as well as the Garlic and Mustard powder and a sprinkle of fresh ground pepper. My Ham was plenty salty for us so no extra salt needed. Warm everything through whilst you make the cheese sauce.
My Sue chef made mine 🙂
Add a little water to the cornflour to create a smooth paste then mix into the warmed milk and whisk. bring to the boil and simmer for a few minutes then stir in the mustard and cheese and keep staring until melted and combined.
Pour the leak and meat mixture into an ovenproof dish and spread out evenly, This part makes dishing up and calorie control much easier. Pour over the cream says and wobble into all the gaps. Mix the breadcrumbs with half the cheese and all the parsley and garlic and pour over the dish. then spread on the remaining cheese and pop back into the BBQ for about 30-40 minutes until perfectly golden brown.
Today I cooked this on my kamado classic 3 using my cast iron Dutch oven and the accessory ring then an 11″ oven dish.
Tips.
We served ours day 1 with sugar snap peas which was amazing, Day 2 we served it with chips which was amazing x2 haha
If you cooked this or any of my recipes then please do let me know how it went, I would love some feedback.
