Vegetable And Lentil Hotpot Food

VEGETABLE HOTPOT

Steps:

• Boil potatoes just lightly until about cooked.
• Place chopped veggies and garlic in a casserole dish or saucepan with 1 tablespoon oil and sweat veggies for 5 minutes. (This means to put them (preferably) in a covered frying pan and let cook on low for about 5 minutes -- just long enough to take a bit of the crunch off, but not enough to cook them entirely.)
• Do not overcook.
• Add the herbs and seasonings to the vegetables.
• Mix mustard powder, flour and tomato paste with water and stock until smooth.
• Pour mixture onto the vegetables and bring to a boil, stirring constantly.
• Season with salt and pepper.
• Transfer to an ovenproof dish if necessary.
• Place the potato in a bowl with the remaining 2 tablespoons of oil and toss until coated.
• Season with salt and pepper.
• Pile the potatoes on top of the veggies and bake in a preheated oven at 400 F for 45 minutes.
• The potatoes should be brown, but if they're not you can grill them for another 5 minutes.
• Serve with a salad or on top of rice.

POTATO-CRUSTED LENTIL HOTPOT

Steps:

• Add lentils to a large saucepan of boiling water; bring to the boil, then reduce heat and simmer uncovered for 10 minutes.
• Drain well.
• Boil or steam potatoes in their skins until tender. Set aside.
• Heat oil in large saucepan; add onions, carrots, celery and garlic.
• Stir over medium heat for about 5 minutes, until onions are soft and translucent.
• Stir in curry powder; cook for 1 minute.
• Add tomatoes, crumbled stock cube, water and tomato paste.
• Bring to the boil; reduce heat and cover.
• Allow to simmer for 10 minutes, or until veges are just tender.
• Stir in the parsley and lentils.
• Spoon into large ovenproof dish |(about 8 cup capacity).
• Slice potatoes and arrange over lentil mixture.
• Brush potatoes with butter, sprinkle with paprika and bake in moderate oven (190C) for about 50 minutes.

CHICKEN AND VEGETABLE HOTPOT

Steps:

• Place the chicken, vegetables, and soup mix into a large pan with 600ml water.
• Stir well; bring to a boil; and simmer for 10 minutes.
• Meanwhile, cook the potato slices in a pan of lightly salted water for 5 minutes; drain.
• Preheat the oven to 350 degrees Fahrenheit/180 degrees Celsius/Gas 4.
• Spoon the chicken mixture into a casserole dish.
• Arrange the potato slices over the top.
• Brush with the melted butter.
• Bake for 1 hour until the potatoes are golden.

VEGETABLE AND LENTIL HOTPOT

Steps:

• Heat oil and saute onion and garlic in sacuepan for 2 minutes or until onion has softened.
• Add all spices and saute for a further minute or so.
• Add all other ingredients and simmer covered, stirring every few minutes for about 25 minutes or until vegetables and lentils are cooked.