Cowboy Hotpot Food

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EASY BEEF HOTPOT



Easy beef hotpot image

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

2 onions
300g carrots
1kg potatoes
450g lean minced beef
2 beef stock cubes
400g can baked beans
splash of Worcestershire sauce
handful of roughly chopped parsley (optional)

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

COWBOY HOTPOT



Cowboy Hotpot image

Left over potatoes from the night before. Open a few tins , add vegetables, and you have a simple meal that most children will like.

Provided by Tryntje

Categories     Vegetable

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 12

3 tablespoons oil
1 onion
1 green pepper
2 carrots
125 g frozen green beans
1 (400 g) can vegetarian baked beans
1 (200 g) can sweet corn (undrained)
1 tablespoon tomato puree
cheese, see note
450 g potatoes, par boiled and sliced
2 tablespoons melted butter
paprika

Steps:

  • Grate or cube the cheese to suit your taste.
  • Gently fry onion, pepper and carrot in oil until softened.
  • Add green beans, baked beans, sweet corn, and tomato puree.
  • Bring to the boil, and simmer five minutes.
  • Transfer to a baking dish and scatter with cheese.
  • Cover with sliced potatoes, brush with butter, and sprinkle with paprika.
  • Bake 180C 30-40 minutes until potatoes are cooked.

CREAMY CHICKEN HOTPOT



Creamy Chicken Hotpot image

A wonderful warming autumn meal. Serve with onion mash & green beans. Can be made with left overs.

Provided by Pink Penguin

Categories     One Dish Meal

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 9

2 tablespoons olive oil
1 kg chicken breast
3 tablespoons plain flour
1 kg butternut squash, peeled & diced
600 g leeks, washed & thinly sliced
750 ml chicken stock
75 g pearl barley
200 g soft cheese
20 g fresh parsley, chopped

Steps:

  • Heat the oil in a large pan, cut each chicken breast into 4, dust in the flour & brown in the hot oil for 4-5 minutes. Add the squash & leeks,& cook for a further 2-3 minutes.
  • Pour in the hot stock & add the barley.bring to the boil, then cover & simmer for about 45 minutes until the stock has reduced & the barley is tender.
  • Stir in the cheese, mix until melted, then add the parsley & season.

Nutrition Facts : Calories 567, Fat 22.1, SaturatedFat 5.6, Cholesterol 110.5, Sodium 316.1, Carbohydrate 50.9, Fiber 7.3, Sugar 9.7, Protein 42.8

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