Salmon Mousse Light bites
These delightful canapes are the perfect addition to any festive party. Light, creamy, …
Preparation Time
|
10mins
|
Cooking Time
|
50mins
|
Level
|
Medium
|
Serves
|
4
|
Free Food
|
FF
|
750g Potatoes, peeled and cubed
2tbsp Skimmed milk
Spray oil
1 Onion chopped
2 Carrots, diced
1tsp Cumin seeds
500g Minced beef (max. 5% fat)
2tsp Hot curry paste
4 Tomatoes, chopped
100ml Vegetable stock
100g Frozen peas
Salt and freshly ground black pepper
Steamed broccoli or cabbage, to serve
Preheat the oven to 200°C, gas mark 6.
Cook the potatoes in a pan of boiling salted water for 15 minutes, or until tender. Drain and mash with the milk until smooth. Season with salt and pepper.
Meanwhile, lightly spray a saucepan with oil and cook the onion, carrots and cumin seeds over a medium heat for 5 minutes, until the onion softens. Add the mince, curry paste and tomatoes, and cook for 5 minutes. Add the stock and simmer gently for 10 minutes until it reduces. Stir in the frozen peas and check the seasoning.
Transfer to an ovenproof dish and cover with the mashed potato. Rough up the top with a fork and bake in the oven for 20 minutes, until lightly browned. Serve with steamed broccoli or cabbage.
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