How do u make a hotpot ?

Question

Thank u !

Ok ok how do u make a hotpot as in the dish ... i would have thought that the category it was under might have given it away but no .... doh ...
thanks again !

Answer 1

Turkey Hotpot

Traditional English Hotpots made with crispy potato toppings have long been a winter family favourite. Lean turkey ensures the dish is healthy as well as satisfying. Spinach or cabbage go well with this dish.
Serves 6

11/2 lb(700g) boneless turkey breasts
1 tbs virgin olive oil
1 large onion
225g carrots
225g swede
225g turnips
3 sticks celery
1 large leek
25g plain flour
400g can chopped tomatoes
450ml chicken stock
2 tsp fresh thyme or 1 tsp dry
2 tbs chopped parsley
salt and freshly ground black peper
900g large potatoes
25g butter

1. Cut the turkey breasts into 1in cubes. Heat the olive oil in a large casserole dish. Add the turkey pieces and cook over a moderate heat for 5 minutes, stirring continually, until lightly browned. Remove the turkey wiyh a slotted spoon, leaving the oil in the dish, and put to one side.
2. Thinly slice the onion, carrots, swede, turnips, celery and leek. Add them to the oil remaining in the dish and cook for 2-3minutes, turning continually.
3. Return the turkey to the dish and stir in the flour. Add the canned tomatoes, stock and herbs. Season lightly to taste and bring to the boil.
4. Scrub the peel the potatoes, then thinly slice them. Remove the dish from the heat and arrange the potato slices to cover the top of the turkey and vegetables, starting from the outside and working inwards, overlapping in concentric circles. Dot the potatoes with little bits of butter.
5. Cover the dish with a lid, or with foil wrapped tightly over it, and cook in the preheated oven(180C) for about 1 3/4 hours, then uncover and cook for a further 45 minutes until the potatoes are really crisp and golden. serve immediately.

Enjoy! good luck!..._;-)

Answer 2

put it on the oven?...

Lancashire Hotpot
Traditionally this dish might have left to cook slowly all day while the family worked.
Fresh lamb or mutton, especially something like Herdwick wether, will make a big difference to this dish.
Fry a chopped onion and add about 1 1/2 pounds of lamb, fry until brown. Boil the lamb bones in water to make stock. (You can make this dish with lamb chops on the bone, which should go into the hotpot standing on end. Include kidneys if you can). Add a little flour and cook a little more. Add a couple of black puddings, sliced up. Fry a little more.
Put this mixture in a casserole with a lid along with thyme and some sliced carrots. Cover the stew with two or three layers of sliced potatoes. Pour in the lamb stock to just cover the potatoes.
Put the lid on and cook in a medium heat oven for an hour. After the hour remove the lid, add a few knobs of butter and continue cooking for another hour to brown the potatoes and reduce the stock.

Answer 3

i'm partial to at least one pot cooking and performance basically stocked up on barley, beans and lentils. between the most perfect issues about autumn and iciness are the stews or casseroles with dumplings, or pies or savoury puddings. 2 of my favourites are poultry and barley or lamb and cannellini beans (or haricot). both with a good number of seasonal root vegetables, onion, garlic, herbs and that i upload shredded cabbage or leeks to be particular i'm getting my vegetables, plus the naughty yet fantastic dumplings made with wholemeal flour. If it potential i will turn the established heating down there is no opt to experience responsible. The poultry and barley is a accepted even as i'm no longer feeling too properly - convenience and convalescence nutrition in a unmarried pot. in case you take advantage of a sluggish cooker to cook dinner a Francis Bacon or gammon joint, the liquid makes a impressive chop up pea soup, with some bits and products from the joint.

Answer 4

Get some braising or stewing stew, use scissors to cut it into size pieces you like, remove grissle (& fat).
Optional is pigs or ox kidney, cut same way, slice carrots, chop onions, or use whole small shallots.
Seal meat with seasoned flour in frying pan with bit of olive oil, till brown on the outside, put that in a casserole dish.
Use what's left in the frying pan to make a thick'ish gravy by adding hot water & something like beef oxo (&/or browning).
Add the other ingredients to the dish, mix them up, top with sliced potatoes with a bit of oil & salt on.
Pop in oven, cook slowly on a medium oven for 2.5 hours or blast in a hotter oven for at least 1.5 hours.
The slower method produces softer meat.

Answer 5

The only one I know of is Chinese. Get a large wok,fill with peanut oil and chinese hot peppers cook over medium heat for half an hour turn heat down a bit, dip chunks of meat and veggies into it. Very much like fondue.

Answer 6

Try the following
Traditional Lancashire Hotpot
This has acquired its name from the time when it was baked at home, then wrapped in blankets to keep hot and provide lunch for a day at the races.

Serves 4
Ingredients
2 lb (900 g) best end and middle neck of Scotch lamb, chopped into chop-sized pieces
1 tablespoon groundnut or other flavourless oil
butter
4 lambs' kidneys, cored, skinned and chopped fairly small
12 oz (350 g) onions, peeled and cut into half lengthways through the root then cut into ½ inch (1 cm inch) wedges
1 level tablespoon flour
1 pint (570 ml) hot water, mixed with ½ teaspoon Worcestershire sauce
1 bay leaf
2 sprigs fresh thyme
2 lb (900 g) potatoes, peeled and cut into ¾ inch (2 cm) slices
salt and freshly milled black pepper
Pre-heat the oven to gas mark 3, 325ºF (170ºC).
First trim the lamb of any excess fat and wipe with kitchen paper. In a large frying pan, heat the oil and ¼ oz (5 g) butter until it is very hot, then brown the pieces of lamb two or three at a time until they all have a good brown crust. As they cook, remove them to a wide casserole. Brown the pieces of kidney too, and tuck these in among the meat.
Next, fry the onions – add ¼ oz (5 g) butter to the pan if you need any extra fat – cooking them for about 10 minutes till they turn brown at the edges. Now stir in the flour to soak up the juices, then gradually add the hot water and Worcestershire sauce, stirring or whisking until flour and liquid are smoothly blended. Season with salt and pepper and bring it up to simmering point, then pour it over the meat in the casserole. Add the bay leaf and thyme, then arrange the potato slices on top, in an overlapping pattern like slates on a roof. Season the potatoes and add a few flecks of butter here and there. Cover with a tight-fitting lid and cook near the top of the oven for 1½ hours, then remove the lid and cook for a further 50 minutes.
I sometimes finish off the hotpot under the grill. If you brush the potatoes with a little more butter and place the casserole under a hot grill they crisp up and brown beautifully. Alternatively, if you think they're not browning enough during cooking, you can turn the heat in the oven right up during the last 15 minutes. Remove the

Or Hotpot
30g/1oz unsalted butter
2 venison steaks
30g/1oz unsalted butter
1 carrot, peeled and diced
1 parsnip, peeled and diced
½ onion, peeled and finely sliced
1 garlic clove, peeled and finely chopped
1 tbsp tomato purée
½ glass red wine

Method
1. Preheat the oven to 220C/425F/Gas 7.
2. Gently melt the butter in a frying pan. Fry the venison mince until browned.
3. Heat the remaining butter in a frying pan and sauté the potato, parsnip, carrot, garlic and onion until soft.
4. Add the tomato purée and red wine and simmer for 4-5 minutes.
5. Place the meat and vegetable mixture in alternate layers in an ovenproof dish. Finish the hot pot with layers of the sliced potato.
6. Bake in the oven for 15-20 minutes until golden.
7. Serve immediately.
or Beef hotpot
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.

Or Country-style hot-pot
110g/4oz dried chestnuts
1.1l/2pt water for boiling
225g/½lb whole pickling onions
225g/½lb carrots
225g/½lb brussels sprouts
110g/4oz button mushrooms
1 tbsp oil
2.5g/½ tsp mustard powder
2 tsp soy sauce
salt and freshly ground black pepper
2 tbsp fresh parsley, finely chopped

For the cheese nuggets:
50g/2oz fresh breadcrumbs
50g/2oz grated cheddar cheese
1 egg
1.25g/¼tsp salt
1.25g/¼tsp mustard
1.25g/¼tsp paprika

Method
1. Bring the chestnuts to the boil in 1.1L/2pt of water. Cover the pan and simmer for 40 - 50 minutes until just tender. Drain and reserve the liquor.
2. Meanwhile prepare the vegetables. Scald the onions in boiling water, then peel them, leaving them whole. Peel the carrots and slice into rings. Clean the brussels sprouts and wipe the mushrooms.
3. Heat the oil in a flameproof casserole or large saucepan and gently fry the onions for a few minutes.
4. Then add the carrots and mustard powder. Continue frying the vegetables on a low heat for a few minutes, turning them over in the oil.
5. Add the soy sauce, cooked chestnuts and 570ml/1pt of the liquid in which they were cooked.
6. Bring to the boil and simmer for 30 minutes.
7. While this is cooking make the cheese nuggets. Mix together the breadcrumbs and grated cheese in a small bowl.
8. In a separate bowl beat the egg and then mix it, together with the salt, mustard and paprika, into the breadcrumb and cheese mixture.
9. Form the mixture into small balls the size of walnuts. After the hot-pot has cooked for 20 minutes, add the cheese nuggets, brussel sprouts, mushrooms and parsley.
10. Season to taste and continue cooking it for a further 15 - 20 minutes until the cheese nuggets are cooked and the brussel sprouts are tender.
11. Serve straight away.

Answer 7

You take one pot and set it on top of a fire. Wait one hour, then try to pick it up..

Answer 8

pot of oxo put in carrot ounion turnip sausage let cook

Answer 9

Get a pot.
Make a fire.
Put pot on fire.

Answer 10

with fire