Festive leftovers Jambalaya

Ingredients Total of +-450g leftover combination of chopped roast gammon, turkey and lamb, roughly chopped 15ml SPAR mint jelly 30g SPAR butter (30ml) 10ml SPAR olive oil 1 medium onion, finely cubed 1 large stick celery, finely chopped 375 ml SPAR white rice (300g) 1 SPAR chicken stock cube dissolved in 750ml hot water 20ml SPAR American style mustard 125ml leftover Creamed spinach or broccoli au gratin, or ½ a pack of SPAR Creamed spinach, cooked handful SPAR Freshline mini plum tomatoes, halved (optional)

Method Toss the meats and mint jelly together, cover and set aside for at least 1 hour. In a pot, gently sauté the onion in the butter and olive oil, then stir in the rice. Pour on the hot stock, cover the pot and simmer for 20 minutes until liquid is absorbed, stirring often to prevent the rice sticking to the pot base. Stir in the creamed spinach and mustard and just before serving, add in the meat and mint jelly mixture, along with the tomatoes. Heat through well and serve immediately in pasta bowls.

Hints and Tips Small amounts of other leftovers for example cashew nuts and vegetables such as cooked leftover peas and carrots can be added in at step 4 too. Cubed feta cheese or grated cheddar cheese added in at serving is an added special. This is a moist dish similar to risotto, so do not be concerned that it does not produce loose rice grains.

#leftovers #jambalaya