Friday, 18 November 2011

Mutton hotpot and a breakfast of leftovers

Hot (pot) to trot

Like Lancashire hotpot, but without the kidneys. I'm pretty good with offal nowadays but kidneys...well, I've had some unpleasant experiences with kidneys. Maybe one day...

Mutton hotpot

Loosely based on a recipe for Lancashire hotpot by James Martin, available here:

Serves 3 (The Bear and I had this for dinner one night, then he took the leftovers to work for his lunch the next day.)

500g diced mutton
olive oil
a small knob of butter
1/2 an onion
2 small carrots
1 tsp dried thyme
s + p
1 tsp marmite
2 tbsp plain flour
1 mug of chicken stock
2 tsp Worcestershire sauce
about 500g potatoes

Preheat the oven to 140 degrees C.

Brown the mutton in a large casserole pan (one which can go in the oven and has a lid) with the olive oil, seasoning and butter. Finely chop the onion and carrot and add these to the pan with the dried thyme. Fry for about 10 mins, then add the flour. Finally add the chicken stock, Worcestershire sauce and marmite. 

Slice the potatoes into roughly 2cm slices and arrange on top of your stew. In between layers of potato add seasoning and a few blobs of butter.

Put the lid on your casserole dish and bung in the oven for one and a half hours. Remove the lid (don't forget to use oven gloves!) for the last 1/2 hour or so of cooking to crisp up the potates. We ate ours with some leeky greens made by sauting some leeks in butter and adding to some boiled savoy cabbage. T'was yum.

Dinner is served...

On another note, we had a lot of leftovers hanging around our fridge, so I turned them into a rather lavish breakfast: leftover savoy cabbage,  roast potatoes, carrots and parsnips became bubble and squeak - perfect with a squirt of brown sauce and topped with a poached egg - and leftover sharon fruit compote got whizzed up into a sharon fruit and banana smoothie. A pretty good start to the day if I do say so myself.

"How do you like your eggs in the morning?" With bubble and squeak. And brown sauce.  And smoothie. And NOW.

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