Betty Turpins Hot Pot Food

CORONATION STREET BETTY'S HOTPOT

Steps:

• Preheat oven to 325°F Melt half of the butter over high heat in a heavy bottomed frying pan until the fat smokes.
• Sear the meat and continue frying until nicely browned.
• Remove the pieces from the pan to a deep casserole or divide among 4 individual high-sided ovenproof dishes.
• Turn down the heat to medium.
• Fry the onions in the pan juices, adding a little more butter if necessary.
• When the onions are soft and starting to brown, sprinkle on the flour and stir in to soak up the fat and the juices.
• As the flour paste starts to colour, start adding stock or water a few tablespoons at a time, stirring vigorously to avoid lumps.
• Gradually add the rest of the liquid.
• Bring to a simmer, stirring constantly, add the Worcestershire sauce and season with salt and pepper to taste.
• Pour the onions and liquid over the meat and mix well. Tuck in the bay leaf (tear into 4 pieces if making individual hotpots).
• Arrange the potatoes over the meat in overlapping layers, seasoning each layer.
• Dot the top layer of potato with the remainder of the butter.
• Cover the dish and place on the top shelf of the oven for 2 hours.
• Uncover and cook for a further 30 minutes.
• If the potatoes are not brown by this point, turn up the oven and cook for a further 15 minutes or finish off under the grill, brushing the potato slices with more butter if they look too dry.
• Serves 4.
• Great Potatoes Kathleen Sloan-McIntosh.

GARBANZO HOT POT

Steps:

• Saute onion in butter until soft.
• Stir in rest of ingredients.
• Cook, uncovered, 15 minutes.
• Remove bay leaf and serve.

SCOTTISH HOT POT

Steps:

• In a 4 qt casserole, mix tomato paste, port wine, salt and 1 1/2 cups water, set aside.
• Mix flour and 1/4 tsp dried thyme.
• Coat beef chunks with flour mixture.
• In 10-inch skillet over medium heat in hot oil, cook beef chunks until brown on all side.
• Remove with a slotted spoon and place in tomato mixture.
• Cover and Bake at 375 degrees for 1 1/2 hour.
• Using the same skillet, add olive oil and cook onions until browned and tender, set aside.
• During last 15 minutes of baking the beef, cut veal sausage into bite-sized pieces.
• Cut unpeeled potatoes into 1/4 inch thick slices.
• Cut unpeeled apples into thin wedges.
• Remove casserole from oven.
• Layer half of potato slices, half of sausage pieces, half of apple wedges.
• Repeat layering.
• With spoon, gently push mixture into liquid in casseroleuntil potatoes are completely covered with liquid.
• Sprinkle with 1/4 tsp dried thyme.
• Cover and bake 1 1/4 hour longer or until beef and potatoes are tender.

TILAPIA HOT POT

Steps:

• Brown onion flakes briefly in olive oil; add beef broth, bay leaves, thyme, red pepper flakes, salt, Worcestershire sauce, and lima beans.
• Bring to a boil and cook gently for 10 minutes; add stewed tomatoes and chopped potatoes. Cook about 10-15 minutes til potatoes are tender, but not falling apart.
• Add Tilapia fillets, corn and peppers; Bring back to heat, and cook gently about 5 minutes, just until fish flakes.