Jamie Oliver

forum: Food & Drink

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#1 Mon 05 Mar 07 1:44am

purple-jet-blue

Member
Occupation stay at home mum
From swindon
Member since Mon 05 Mar 07

hi im new looking for..

hi all hope all is well with everyone
i am looking for a recipe for hot pot that dose not contain liver or kidney beans. puke  any ideas?

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#2 Mon 05 Mar 07 9:31am

young mum

Forum champ
Member since Tue 22 Mar 05

Re: hi im new looking for..

Lancashire Hot Pot


700g (1½ lb) Middle Neck of Lamb
450g (1lb) Potatoes
300ml (½ pint) Lamb or Beef Stock
2 Onions
2 Carrots
1 small Turnip
Butter or Dripping

Pre-heat oven to 190°C; 375°F: Gas 5.
Slice the vegetables, trim the lamb.
In a large casserole dish place alternate layers of vegetables and lamb ending with a layer of potatoes.
Pour over the stock.
Brush the potatoes with a little melted butter or dripping.
Cover and bake for 1½ hours.
Remove from the oven uncover and brush the potatoes with melted butter or dripping.
Return to the oven for another 30 minutes, uncovered, to brown the potatoes.






THAI SEAFOOD HOT POT


4 oz dried rice stick noodles
1 tbsp vegetable oil
2 shallots, thinly sliced
2 cloves garlic, smashed
1/2 cup chopped onion
2 1/2 cups chicken stock
1 can (14 oz) diced tomatoes, with juice
1 cup light coconut milk
3 tbsp rice vinegar
2 tbsp fish sauce
Zest of 2 limes (about 1 tbsp)
1–2 Thai red chiles, thinly sliced
1 tbsp sugar
1 stalk lemongrass, minced
6 sprigs cilantro, plus more for garnish
2 sprigs basil, plus more for garnish
1/2 cup canned straw mushrooms
12 large shrimp, peeled and deveined
4 large sea scallops, cut in half
1 cup frozen calamari rings, thawed
Juice of 1 lime

Bring a medium saucepan of water to a boil. Stir in noodles; remove from heat. Let stand until noodles soften, 7 to 10 minutes; drain. Heat oil in a large pot over medium heat. Cook shallots, garlic and onion until soft, 3 to 5 minutes. Add stock, juice from tomatoes, coconut milk, vinegar, fish sauce, lime zest, chiles, sugar and lemongrass. Bring to a boil over medium-high heat. Add cilantro and basil; reduce heat to medium-low; simmer 10 minutes. Remove garlic, cilantro and basil from pot; add tomatoes and mushrooms. Return to a simmer. Add shrimp and scallops; cook 2 minutes. Add calamari and lime juice. Season with salt and pepper. Divide noodles among 4 bowls; top with broth and seafood; garnish with remaining basil and cilantro.

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#3 Mon 05 Mar 07 11:45am

purple-jet-blue

Member
Occupation stay at home mum
From swindon
Member since Mon 05 Mar 07

Re: hi im new looking for..

thank you i might even give the seafood one ago thanks  thumbsup

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#4 Mon 05 Mar 07 11:56am

KT35

Member
Member since Fri 29 Dec 06

Re: hi im new looking for..

I don't eat lamb, can't stand it, but I do a hot pot simmilar to the Lancashire one but with beef, get a nice piece of stewing steak, add a teaspoon of whole grain mustard to the recipe and use beef or veg stock, and make it the same way.

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#5 Mon 05 Mar 07 12:24pm

purple-jet-blue

Member
Occupation stay at home mum
From swindon
Member since Mon 05 Mar 07

Re: hi im new looking for..

thanks kt35 i will try beef aswell  big_smile

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#6 Mon 05 Mar 07 12:59pm

young mum

Forum champ
Member since Tue 22 Mar 05

Re: hi im new looking for..

Beef hotpot

Preparation time less than 30 mins

Cooking time 10 to 30 mins

   
Serves 1




Ingredients
½ sirloin steak
2 garlic cloves, crushed
1 tbsp tomato purée
2 tbsp white wine
4 tbsp olive oil
½ potato



Method
1. Hand mince the beef with a large knife into pieces as small as possible.
2. Heat 1 tbsp oil in a pan and fry the beef for 2 minutes.
3. Add the garlic and fry for 1 minute.
4. Add the tomato purée and white wine and simmer for 5 minutes until some of the liquid has evaporated.
5. Peel the potato and using a mandolin or potato peeler cut thin slices of potato.
6. Heat the remaining oil in a frying pan and fry the potato in batches until golden.
7. To make the hotpot put a 7cm/3in ring on a plate and fill the bottom with a layer of half the potatoes.
8. Put the beef mixture in the middle, pressing down with a spoon.
9. Top the hot pot with a layer of the remaining potatoes.
10. Carefully remove the ring to leave the hotpot upright.







EASY BEEF HOTPOT

15 minutes preparation + 2 hours cooking

Serves 6.

1kg chuck or blade steak, cubed
2 tablespoons flour
2 teaspoons paprika
425g can crushed tomatoes
2 medium onions, sliced
1 clove garlic, crushed
2 sticks celery, sliced
2 large carrots, thickly sliced
1 turnip, cut into large chunks
3 medium potatoes, cut into large chunks
1 cup red wine or stock

Preheat oven to 180°C. Toss meat, flour and paprika in a plastic bag, tip into a heavy casserole dish.
Add all remaining ingredients and stir to combine. Press a piece of baking paper over the ingredients and cover closely with a lid.
Cook for 2 hours without lifting the lid. Check for seasoning and tenderness, returning to oven if more cooking time is required.





beef hot pot

Time to cook 2¾ hours 45 min prep

4 servings

30  g butter 
2  tablespoons olive oil 
8  onions (eshalots or baby onions peeled) 
200  g mushrooms (sliced) 
4  slices bacon (sliced) 
800  g beef eye round (chuck steak trimmed and cubed) 
1/4  cup plain flour 
2  cups beer 
1 1/2  cups beef stock 
2  bay leaves 
1  tablespoon fresh thyme (chopped) 
salt and pepper 
4  sprigs fresh thyme (to garnish) 


herb dumplings

1  cup self raising flour 
1/2  teaspoon salt 
1  teaspoon mustard powder 
50  g butter (cold, chopped) 
1  tablespoon fresh parsley (chopped) 
1  tablespoon fresh thyme (chopped) 
1  egg yolk 
1/4  cup milk 




Heat half the butter and oil in a large flameproof casserole dish, add onions (eshalots) and mushrooms, cook stirring until onions (eshalots) are golden brown. Remove from dish.
Add bacon to dish, cook, stirring until browned all over. Remove and drain on absorbent paper.
Heat remaining butter and oil in same dish, add beef in batches, stir until browned all over.
Return beef to dish with flour. Stir in beer, stock and bay leaves, cook stirring until mixture thickens slightly. Season with salt and pepper.
Cook in moderate oven (180 degree celsius) for 1 hour. Add mushrooms, eschalots, bacon and thyme. Cook covered for a further 30 minutes.
Time to add Herb Dumplings - have step 9 ready and go to 10.
HERB DUMPLINGS.
Sift flour, salt and mustard in a bowl; rub in butter until mixture resembles coarse breadcrums (can do in a food processor). Stir in herbs, add egg yolk and enough milk to form a sticky dough.
Drop tablespoons of Herb Dumpling mixture into Beef Hot Pot. Cook covered, for a further 30 minutes, or until dumplings are cooked through.
Serve Hot Pot garnished with extra fresh thyme. Mashed potatoe and steamed vegetables to complete for hearty meal and crusty bread to mop up the gravy.

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