Cold Weather Hotpot Food
COLD WEATHER HOTPOT
Make and share this Cold Weather Hotpot recipe from Food.com.
Provided by English_Rose
Categories Stew
Time 45m
Yield 5-6 serving(s)
Number Of Ingredients 7
Steps:
- Cut each onion into 8 wedges. Roughly chop the carrots and cut the potatoes into large chunks. Put the kettle on.
- Heat a large non stick pan, add the ground beef and fry quickly, stirring all the time until evenly browned.
- Crumble in the stock cubes and mix well.
- Add the vegetables, stir them in and add 3 3/4 cups boiling water from the kettle. Bring to the boil.
- Reduce the heat, cover and simmer for 25-30 mins until the vegetables are tender. Stir in the baked beans and worcestershire sauce and heat through. Taste and season if necessary.
- Ladle into bowls and serve.
COLD WEATHER, HOTPOT
A quick, warming meal, inspired by the Japanese Hotpot. Tofu and fish simmered in a flavorful broth cooks in minutes.
Number Of Ingredients 10
Steps:
- Wrap the tofu in a clean towel to drain.
- Break up the dried mushrooms and soak them in the cup of water.
- Slice the fish into bite sized pieces.
- Cut the tofu into bite sized pieces. If you choose, heat oil in a pan, and brown the tofu until golden. Remove and reserve.
- Heat the mushrooms and their liquid, and the chicken stock, in the pan. Add soy sauce and ginger. When the liquid comes to a boil, add the frozen vegetables. As soon as they are heated, add the scallions, tofu, and fish. Keep at a low simmer until fish is cooked. (3-5 minutes - watch carefully that it doesn't overcook.)
Nutrition Facts : Servingsize 1 serving, Calories 2508 kcal, Fat 40 g, SaturatedFat 4 g, Cholesterol 0 mg, Sodium 19402 mg, Carbohydrate 312 g, Sugar 52 g, Protein 207 mg
EASY BEEF HOTPOT
Stretch a pack of mince to make this hearty dish. It's perfect eaten straight from the bowl with a spoon and some crusty bread on a cold winter's night
Provided by Good Food team
Categories Dinner, Main course
Time 45m
Number Of Ingredients 8
Steps:
- Cut each onion into eight wedges. Roughly chop the carrots and cut the potatoes into large chunks. Put the kettle on.
- Heat a large non-stick pan, add the mince and fry quickly, stirring all the time, until evenly browned. Crumble in the stock cubes and mix well. Add the prepared vegetables, stir them around, then pour in 900ml/1½ pints of hot water from the kettle. Bring to the boil.
- Reduce the heat, cover and simmer for 25-30 minutes, until the veg are tender. Stir in the baked beans and a generous splash of Worcestershire sauce and heat through. Taste and add salt and pepper if necessary.
- Scatter over the parsley, then ladle the hotpot into bowls. Put the Worcestershire sauce bottle on the table in case anyone fancies a bit more spice.
Nutrition Facts : Calories 417 calories, Fat 10 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 3 grams sugar, Fiber 8 grams fiber, Protein 29 grams protein, Sodium 2.9 milligram of sodium
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