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Ingredients:

2 chicken fillets, minced
3 slices of ham, minced
3/4 cup cooked long grain rice
1 small onion, chopped
1 small green capsicum, finely chopped
1 egg, beaten
1 clove of garlic, crushed
1 teaspoon curry powder
salt and ground pepper to taste
sprigs of fresh thyme

SAUCE
220gm can of tomato puree
small onion finely chopped
2 tablespoons white wine or stock
1 tablespoon freshly chopped thyme

Serves: 0
Preparation time: 30 minutes

Method:
In a bowl combine all ingredients and mix well. Press mixture into greased individual cups. Bake in a moderate oven at 180°C (350°F) for 30 minutes.

Prepare the sauce in a small saucepan, combine tomato puree, onion, wine, and thyme. Heat until boiling, stir continually.

Reduce heat and gently simmer until thickened, about 10 minutes. Keep warm.

To serve: unmould timbales onto the serving dish, spoon over the sauce and garnish with fresh sprigs of thyme.

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Contributor: Cam